And soup again! Amaranth is a grain from South America with a comparatively high protein content (14.6g protein per 100g). Today amaranth is the main ingredient of a hearty soup.
Ingredients (8 portions):
- 75ml oil
- 300g Amaranth
- 250g carrots
- 200g celery
- 75g parsley root
- 3 tbsp chopped parsley
- 1 teaspoon pepper
- 1 tsp dried oregano
- 2 tablespoons salt
- possibly 1 tsp smoked salt
- 3,5l water
First I cut the vegetables into small cubes. Heat the oil in a large pot and roast the amaranth in it. Attention: Don’t be afraid – a few amaranth grains will pop up (like popcorn). With the water I extinguish and add the vegetable cubes. I let everything cook for about 30 minutes at medium heat. In between I stir from time to time. Season at the very end. The smoked salt gives the soup a light smoky taste. If you don’t like this “chemical product”, you can leave it out. The soup also tastes good without it.
2) Carrot soup “Ginger Orange
The old year ended with a soup and the new year begins with a soup. Maybe this can become my cooking motto for 2013. I’ll start with a carrot soup – flavoured with orange juice and ginger. As a contrast to the rather sweet carrots, sour cream is added to the soup.
Ingredients (for 5 portions):
- 650g carrots
- 1 tablespoon clarified butter
- 500ml vegetable broth
- 1 l water
- juice of an orange (or approx. 150ml orange juice)
- 120g sour cream
- 1 piece of grated ginger (or 1 heaped teaspoon of ginger powder)
- 1 teaspoon salt
- 1/2 tsp pepper
I peel the carrots and cut them into small cubes. I squeeze out the orange. If it is an untreated orange, you can keep a little bit of zest to decorate the soup. In a large pot I heat the clarified butter and fry the carrot cubes a little. Add the vegetable stock and water and cook the carrot cubes until soft. Now the hand blender is used again: This makes a nice creamy soup. Finally, add the sour cream and the spices. And again everything is pureed well. Done!
3) Swiss Chard Soup with Garam Masala
Today it had to go very fast again. What else do I have in the fridge? Ah – there’s the chard; it has to go away. So there is a mangold soup today – as simple as possible. The refined thing about it is the somewhat unusual seasoning with Garam Masala. Garam Masala is an Indian spice mixture of coriander, cumin, ginger, cinnamon, pepper, pimento, cardamom, cloves, bay leaves and nutmeg. Really a lot of different flavors. What they all have in common is that they are said to have a warming effect – just as well suited to the weather. In combination with the light acidity of chard, this makes for a very pleasant dinner.
Ingredients (for 4 plates):
1 perennial chard (approx. 800g)
1000 ml vegetable broth (homemade or with broth powder)
2 tsp Garam Masala
I wash and clean the chard and cut it into strips. Cook the chard in the vegetable stock for about 20-30 minutes and season the soup with Garam Masala. Enjoy hot!