1 cup amaranth flour
1 cup of cold water
9 cups of beef or chicken stock
0.5 kg of potatoes, diced
2 cups of raw, chopped carrots
1 tbsp. oil 1 onion, chopped
1 garlic clove, minced salt, to taste
1.– Heat the oil in a pot and add the onion and garlic.
2.– When the onion is transparent, add the chicken stock, salt, potatoes, and carrots. Cook it until everything is done.
3.– Dissolve the amaranth in a cup of cold water. When it is well mixed, stir it into the rest of the soup.
4.– Allow everything to boil for 10 minutes more and serve.
20 amaranth leaves
2 carrots, cut 1 handful of peas
1 potato, cut into cubes 1 handful of green beans, cut
2 green beans, sliced 1.5 liters of chicken stock
4 large tomatoes
Onion, parsley, garlic, chile, oil and salt (to taste)
1.– Boil the carrots, peas, potato, and the cut and sliced green beans with the chicken stock.
2.– Liquefy or grind the tomato with the onion and garlic, and fry this. Season it and add it to the vegetables and chicken stock.
3.– Add the parsley, amaranth leaves, salt, and chile. Let it cook for 5 more minutes.
**Use the amaranth leaves as you would green beans or other vegetables, but you may also use more amaranth leaves.