Having been introduced to amaranth leaves fairly recently, till now, I have only used them raw in salad as a substitute to lettuce.
The amaranth leaves which I got were deep purple but at times, you can also find the green variety.
Once cooked, amaranth leaves lend a slightly acidic taste to the final dish. This was a pleasant discovery because even before I had started preparing the soup, I was wondering whether to add a couple of dollops of yoghurt at the end. But when I finally tasted the soup, there was no need.
For this recipe, if you can’t find amaranth leaves, you can use swiss chard or spinach. If you do use amaranth leaves, along with the colourful leaves, use only the tender stems as the tough ones are too fibrous.
Surprisingly, this soup turned out to be very filling. I had it on its own but it would be equally delicious with some bread.
200 Grams broccoli
2 Cups amaranth leaves
Vegetable stock cube
Salt to taste
- Wash and roughly chop the broccoli. Use the base if it is tender.
- Wash the amaranth leaves.
- Place the broccoli and amaranth leaves in a pot along with salt, 2 cups of water and the stock cube.
- Bring to boil, cover and let the vegetables cook for 5 to 7 minutes.
- Take them off the heat and strain the vegetables retaining the cooking liquor.
- Blend the vegetables and transfer them back into the cooking liquor.
- Mix well and cook on low heat for about 5 to 7 minutes till the soup is heated through.
- Serve hot.