5 DELICIOUS SOUPS FROM AMARANTH

Автор - | 07.03.2019

There are many nutritionists who confidently argue that in the daily diet of a person simply must be present some kind of soup. Even 10-20 years ago, literally all hostesses followed this rule, serving a hot liquid dish for lunch. Today, many people eat soup occasionally, not considering that its presence in the diet is necessary. There are even those who are sure that the first dishes do not bring any good. And what point of view do you hold?

Whatever it was, today we will consider several recipes for amaranth soups. And whether you enter them into your diet or not, it’s up to you to decide.

Amaranth soup with potatoes

Ingredients:

  • leek – 300 grams;
  • butter – 100 grams;
  • nutmeg – pinch;
  • carrots – 1 piece;
  • garlic – 4 cloves;
  • potatoes – 500 grams;
  • chicken fillet – 2 pieces;
  • cumin – 6 branches;
  • amaranth – 100 grams;
  • salt and pepper to taste.

Cooking:

Let’s start with the preparation of components of the soup. To do this, cut into medium slices of carrots and leeks. Garlic is also better to cut, and very finely, and not skip through the press. Potatoes cut into large cubes.

Now take the pan, dip 30 grams of butter in it and wait until it melts with leanness. Add leek and nutmeg. Stirring from time to time, we will cook the vegetable for about 10 minutes or until it becomes more transparent. Sprinkle with salt and pepper. Next, add garlic to the frying pan, reduce the heat and cook for about 5 minutes.

Separately, it will be necessary to make broth from chicken fillet. To make it transparent, the chicken must be well washed, pour cold water and put on fire. If foam appears, remove it. By the time the onion is cooked, the broth should already be ready.

Now it remains to combine the broth and fried onions with garlic, add potatoes and make the future soup boil. Add the cumin. Cover the saucepan with the lid and let cook until the potatoes are completely cooked. About 20-25 minutes is enough for this.

While the potatoes are being cooked, we will fry the amaranth seeds in a frying pan with a little butter until it gets a light brown color.

Add the amaranth in the soup, close the lid and cook for another 10 minutes. Arm yourself with the necessary fixtures and turn the potatoes into a kind of mashed potatoes, but with large particles. You can do it right in the soup. Salt and pepper to taste.

Everything is ready for serving! Let’s start? Melt on a water bath as much butter as will be needed: at the rate of 1 tablespoon per bowl of soup. Pour the dish in portions and add the melted butter.

Believe me, you have never tried this soup! It is delicious, unusual and very healthy.

Amaranth soup and vegetables

Ingredients:

  • broth (chicken, meat or vegetable) – 1.5 liters;
  • potatoes – 300 grams;
  • carrots – 200 grams;
  • onion – 1 piece;
  • garlic – 3 cloves;
  • amaranth – 100 grams;
  • vegetable oil – 2 tablespoons;
  • salt and pepper to taste.

Cooking:

Let’s start with cutting vegetables: potatoes – in small cubes, carrots – thin disks, onions – half rings. Garlic skip through the press.

Pour butter into a frying pan and fry onion until transparent. Add the garlic and cook until it turns slightly brown. It now remains to transfer the already prepared vegetables into the pan.

Let’s send in it and all other ingredients, except for an amaranth. Cook on medium heat until the vegetables are tender. When this happens, add amaranth and cook the soup for about 30 minutes on low heat. Be sure to cover the pan with a lid.

Delicious soup, in which the mass of healthy protein is ready! Yes, it is difficult to call him some interesting and unusual, but this is his charm – you do not have to stand at the stove for days and worry about everything to work out. It turns out! There are no other options.

Spicy Amaranth and Carrot Soup

Ingredients:

  • olive oil – 2 tablespoons;
  • garlic – 5 cloves;
  • onions – 300 grams;
  • carrots – 400 grams;
  • hot red pepper – 0.5 tsp;
  • amaranth – 200 grams;
  • salt – 1 tsp.

Cooking:

To begin, boil amaranth. To do this, rinse it several times, fill it with cold water and put on a slow fire under the lid for about 20 minutes.

Heat the olive oil in a pan and add the previously passed through a press or chopped garlic. Fry for a few minutes. Now it’s time to send the onion sliced ​​in half rings and cook it until transparent.

While everything will be fried, we will cut carrot into thin sticks. When the onion changes color, add it to the frying pan, mix everything well and let us cook for another 5 minutes.

Next, you need to put everything in the pan, pour hot water, add hot pepper and close the lid. Wait until the soup boils and boil it until the carrots are soft. Turn off the fire and let the dish cool.

It’s time to put the resulting soup into a blender and turn it into a puree.

Combine puree soup and shchiritsu and mix well. Put the pot on a slow fire and let it boil.

Done! Before serving, and serve this dish must be very hot, you can add to it grated cheese grated on a fine grater – you get even more creamy soup.

Do not like too spicy dishes? Then just reduce the amount of red pepper.

Amaranth beet soup

Ingredients:

  • olive oil – 1 tablespoon;
  • onions – 2 pieces;
  • garlic – 7 cloves;
  • beets – 300 grams;
  • amaranth – 150 grams;
  • salt – 1 tsp;
  • black pepper – 0.5 tsp;
  • water – 1 liter.

Cooking:

As always proceed to the preparation of vegetables. So, onion should be finely chopped, skip the garlic through a press, and boil the beets, peel and grate on a coarse grater.

In a pan (preferably one that will have a thick bottom), heat the olive oil. Add onions to it and, stirring constantly, fry for about 15 minutes. Now increase the heat a little, throw the garlic and cook for 2 more minutes. It remains to add the remaining components, fry them for a couple of minutes and put everything in the pan.

Reduce the heat to low, close the lid on the saucepan and cook the soup for 40 minutes, not forgetting to stir the ingredients from time to time. Here’s the dish and it’s done! It remains to add your favorite seasonings and you can serve it on the table.

By the way, if you like cream soups, you can make this one out of the resulting dish – this will only enhance the impression of an extremely unusual dish!

Amaranth and Chicken Soup

Ingredients:

  • chicken broth – 1.5 liters;
  • olive oil – 1 tablespoon;
  • carrots – 1 piece;
  • onion – 1 piece;
  • potatoes – 3 pieces;
  • amaranth leaves – 300 grams;
  • garlic – 3 cloves;
  • green onions – to taste;
  • parsley – 1 bunch;
  • salt and pepper to taste.

Cooking:

Let’s start with the broth. It is best to cook it on chicken fillet – then the soup will turn out a little less fat. But if the fillet was not at hand, any part of the chicken will do. When the broth is ready, remove the bird from it and let it cool.

All vegetables, including amaranth leaves, must be cut into medium slices, and garlic must be passed through a press.

Heat the pan, pour olive oil into it, add onions and carrots to it, which, stirring constantly, bring to a transparency. Usually it takes 5-7 minutes. Transfer the “fry” to the already prepared broth.

There we will send potatoes and we will cook all for about 10-15 minutes. Add amaranth leaves and cook for as long as you need to fully cook potatoes. Throw parsley, salt and pepper in the soup. Well all mix. You can remove the dish from the heat.

At this point, the chicken from the broth had to cool completely, so all that remained was to cut it into small pieces and send it to the soup.

The dish is ready! It is very similar to the first habitual to us, but with a spicy supplement – greens of amaranth, which makes this soup completely unforgettable.

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