Amaranth Soup

When children refused to healthy vegetable, mommies have only option to add healthy ingredient in their favourite food. In winters, specially in Punjab we used to cook saag , so I found leftover Red Amaranth (chaulai) leaves in my refrigerator and some Beetroots.

Forge quick plan to make soup with these two ingredients. In a cold day sipping a hot soup is a delight!!

Benefits of Red Amaranth

1. Boost immunity
2. Rich in vitamin A ,C , B and K
3. High in fibre
4. Low in calories
5. Rich in potassium
6. Rich in protein and calcium
7. Easy to digest
8. Good for skin and hair
9. Good for anemia
10. High in iron
11. Helps to manage weightReduce
12. cholesterolBoost bone strength

Gulten free Amaranth is a super food.

Here is the recipe:

Ingredients

• 2 Tbs butter

• 1/2 onion chopped

• 1 clove garlic minced

• 3 cups vegetable stock

• 2 cup beetroot (chopped)

• 1 bunch red amaranth leaves (tough stems removed and roughly chopped)

• Juice of 1/2 lemon

• Freshly ground pepper white pepper preferred

• Rock salt

• 2 tsp Coconut milk

Method

• Melt the butter in a pan over medium heat. Add onions and garlic cook until fragrant, 1 minute

• Add stock and bring to a boil. Reduce heat and simmer.

• Add red amaranth and beet root chunks , bring to a boil, and cook until tender, 5 minutes.

• Add salt and pepper, and cook, stirring occasionally, for about 5 minutes. Turn off the flame.

• Transfer soup to a blender and blend smooth.

• Strain through a fine-mesh strainer into a pan and gently warm, add lemon juice .

• serve, sprinkling with black pepper , if desired and add coconut milk or coconut cream.

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