Its seems like everyone is sick right now – and while I think we’re all looking forward to stuffing ourselves like Christmas turkeys, if you or someone you love is ill, you’ll want stay on the soup. Last night I made this delicious soup for dinner, which is loaded with veggies, corn and amaranth. I’ve been eating amaranth grains since I was a kid in porridge-form instead of oatmeal – but in a soup it is wonderful. Amaranth has been getting a lot of buzz lately as it is touted to be anti-inflammatory and helps to lower cholesterol. This envogue grain is said to particularly good for our skin both topically and internally for soothing skin irritation and rashes. So to hell with chicken noodle I say!
I actually got the idea for this recipe from right on the amaranth packing – but in true Kristen nature, I ended up changing almost every ingredient….and simplifying the steps so it takes half the time to make. For some reason, I cannot follow a recipe (this drives Ben crazy as he’s very by-the-book with cooking) – maybe its the rebel in me 😉 But bring a spoon up and enjoy – a bowl full of this will have you feeling better in time to enjoy the holiday cheer.
Comforting Corn & Amaranth Soup
1 cup amaranth grains
3 cups water or veggie broth or chicken broth
1 cup coconut milk
1 tsp cumin
3 cups of corn
1 half of a red bell pepper chopped
1 leek chopped
1 sweet yellow onion diced
4 cloves of garlic
1 bunch of chopped cilantro
2 tblsps of Braggs or Tamari Sauce
To taste: Black Pepper, Himalayan Sea Salt, Garlic Powder (to sprinkle on top – as much as you like)
Sautee all the fresh garlic and veggies (bell pepper, leek, onion) on a medium heat. You can use whatever cooking oil you desire to do this.
Add the water/veggie broth/chicken broth choice along with the amaranth and bring to a boil on high heat. Add cumin. Simmer on medium heat for 10-15 minutes (you can tell its done when the amaranth is softened and looks like quinoa).
Add corn – whether its fresh, frozen or canned will dictate how long you cook it for. You want to make sure its cooked, so fresh corn will take longer while the latter will only need to a few minutes to warm up.
Turn off heat and transfer mixture to a food processor. Blend.
Transfer back into pot and gradually add coconut milk while stirring. Serve and garnish with cilantro and “to taste spices”. I liked the cilantro so much that I added a bunch and mixed it in. But its nice with just a little too.
Eat! Feel warm and happy.