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Amaranth Leaf and Potato Soup

 2 tbsp olive oil
 ½ tsp cumin
 2 cloves of minced garlic
 1 medium chopped red onion
 1 small jalapeno (seeded and diced)
 1 tsp dried nettle leaf
 1 medium chopped red potato
 1 chopped sweet potato
 1 medium peeled chopped tomato (preferably heirloom) or 2 peeled roma tomatoes
 1 tsp paprika or smoked paprika
 ½ tsp ground ginger
 1 tsp sea salt
 1 bunch of amaranth leaves cleaned and cut into ribbons
 3 cups filtered water
 2 tbsp almond butter or sunflower seed butter
 a squeeze of lemon
1

In a big pot on medium heat and add the olive oil. Add the cumin seed to the warm olive oil. Sauté the cumin for a minute to release the flavors.

2

Add to the cumin, the chopped red onion, garlic, jalapeno pepper and nettle leaf. Sauté until the onion and pepper are soft.

3

Add the chopped sweet potato, chopped red potato and tomatoes to the onion mixture.

4

Then add the paprika, ginger powder, sea salt, amaranth greens and water. Let simmer for about 15 minutes till the potatoes are soft.

5

Stir in the almond butter or sunflower butter to incorporate it into the soup. Simmer a few more minutes and taste to see if more sea salt or pepper is needed. (I added a tiny bit of cayenne pepper).

6

The last touch is to squeeze some lemon and stir it into the soup. It adds a nice brightness to the soup but feel free to leave it out if you want.