Amaranth Leaf and Potato Soup

AuthorDesireeCategory, , DifficultyBeginner

This soup is filled with nutritious veggies, will fill you up and leave you wanting more! Amaranth greens is the starring vegetable here and you can normally find this green at a farmers market or Asian food market.

Prep Time45 minsCook Time15 minsTotal Time1 hr

 2 tbsp olive oil
 ½ tsp cumin
 2 cloves of minced garlic
 1 medium chopped red onion
 1 small jalapeno (seeded and diced)
 1 tsp dried nettle leaf
 1 medium chopped red potato
 1 chopped sweet potato
 1 medium peeled chopped tomato (preferably heirloom) or 2 peeled roma tomatoes
 1 tsp paprika or smoked paprika
 ½ tsp ground ginger
 1 tsp sea salt
 1 bunch of amaranth leaves cleaned and cut into ribbons
 3 cups filtered water
 2 tbsp almond butter or sunflower seed butter
 a squeeze of lemon

1

In a big pot on medium heat and add the olive oil. Add the cumin seed to the warm olive oil. Sauté the cumin for a minute to release the flavors.

2

Add to the cumin, the chopped red onion, garlic, jalapeno pepper and nettle leaf. Sauté until the onion and pepper are soft.

3

Add the chopped sweet potato, chopped red potato and tomatoes to the onion mixture.

4

Then add the paprika, ginger powder, sea salt, amaranth greens and water. Let simmer for about 15 minutes till the potatoes are soft.

5

Stir in the almond butter or sunflower butter to incorporate it into the soup. Simmer a few more minutes and taste to see if more sea salt or pepper is needed. (I added a tiny bit of cayenne pepper).

6

The last touch is to squeeze some lemon and stir it into the soup. It adds a nice brightness to the soup but feel free to leave it out if you want.

Ingredients

 2 tbsp olive oil
 ½ tsp cumin
 2 cloves of minced garlic
 1 medium chopped red onion
 1 small jalapeno (seeded and diced)
 1 tsp dried nettle leaf
 1 medium chopped red potato
 1 chopped sweet potato
 1 medium peeled chopped tomato (preferably heirloom) or 2 peeled roma tomatoes
 1 tsp paprika or smoked paprika
 ½ tsp ground ginger
 1 tsp sea salt
 1 bunch of amaranth leaves cleaned and cut into ribbons
 3 cups filtered water
 2 tbsp almond butter or sunflower seed butter
 a squeeze of lemon

Directions

1

In a big pot on medium heat and add the olive oil. Add the cumin seed to the warm olive oil. Sauté the cumin for a minute to release the flavors.

2

Add to the cumin, the chopped red onion, garlic, jalapeno pepper and nettle leaf. Sauté until the onion and pepper are soft.

3

Add the chopped sweet potato, chopped red potato and tomatoes to the onion mixture.

4

Then add the paprika, ginger powder, sea salt, amaranth greens and water. Let simmer for about 15 minutes till the potatoes are soft.

5

Stir in the almond butter or sunflower butter to incorporate it into the soup. Simmer a few more minutes and taste to see if more sea salt or pepper is needed. (I added a tiny bit of cayenne pepper).

6

The last touch is to squeeze some lemon and stir it into the soup. It adds a nice brightness to the soup but feel free to leave it out if you want.

Amaranth Leaf and Potato Soup

One Comment

  • Ernest Lowe

    Dear Desiree,
    We have a jungle of dreadlocks amaranth, 3rd year self-seeding. So happy to find your recipe for the soup using their leaves.
    Scanning through your recipes I see we often are stirring the same spoon. I usually improvise but it’s cool to have your inspiration laying down the changes.
    thanks
    obrigado
    gracias
    Ernie

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