Amaranth Leaf and Potato Soup

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

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.

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

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

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

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).

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.

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Amaranth Leaf and Potato Soup