Looking for any excuse to use the beautiful outdoor rooftop kitchen at our rental villa in Santa Teresa, Costa Rica. I decided to make dinner while enjoying a peaceful sunset. I wanted to use what was in my fridge and pantry without having to run to the store. When in doubt throw everything in a soup pot and get simmering!
To my luck, and my family’s amusement this soup was welcomed with grumbling tummies despite the warm and humid climate. You see, I’m the type of person who can eat soup in any weather, all year through. To my great surprise, Alex was pleased with what I had created and didn’t even seem to mind the extra warmth he endured.
This soup was also my first recipe attempt using amaranth seeds. Knowing that I can’t go back to the States with seeds in my suitcase (I’ve made that mistake before 😜) it was the perfect time to put them to use.
Like any new relationship I proceeded with caution, I wanted to get to know this intriguing little seed but I didn’t want to fully commit on our first date. So like any weary cook might do, I flirted with the seeds and sprinkled in a modest amount to see exactly how they’d react under pressure. The teensy tiny seeds cooked up rather quickly at the 15-minute mark to be exact. Much like quinoa and spaghetti, the center is a whiter color until cooked all the way through. The seeds proved to be worthy of a second rendezvous mostly due to their simplicity, high nutrition profile, and little beady charm. Perhaps what I find most attractive is the mystery of these tiny seeds, as I’m still trying to figure out exactly what Amaranth tastes like. Until next time I’ll be left to my day- dreams, fantasies and a second helping of this soup!
How about you, have you tried cooking with Amaranth Seeds, if so what’d you make?
Amaranth Seed Soup
4 cups vegetable stock
1 1/2 cup spinach
1 cup lentils
1/2 cup snow peas
1/2 cup amaranth seeds
3 tbsp olive oil
1 yellow onion
5 garlic cloves
1/4 cup cilantro
6 slices peeled ginger
Salt and pepper to taste
Place a large pot over med-high heat and add olive oil, onions, and garlic, let cook 2-3 minutes until fragrant and translucent.
Add the carrots, lentils, and tomato mixing them into the pot and then add the sugar snap peas.
Stir until everything is well mixed and season with salt and pepper.
Add the stock and then the amaranth seeds place the lid on and allow to come to a boil.
Once boiling add the spinach, ginger, and cilantro, lower to a gentle simmer. Cook with lid on for 15 minutes until amaranth is fully cooked.
Serve and enjoy!
To learn more about the powerhouse protein-packed plant food that is Amaranth I invite you to have a look here on Dr. Weil’s website.
P.S. please excuse the low-brow shots in this post, giving the circumstances it was the best we could manage at the time.
Love Fed & Grateful,