Beet And Amaranth Soup
From jo_jo_ba 8 years ago
- 2 hours to make
- Serves 6
A slight adaptation from the Bob's Red Mill Everyday Gluten-Free Cookbook by Camilla V. Saulsbury, this light but flavourful soup is packed with roasted beets, garlic, onions and amaranth seeds. A whisper of blood orange juice highlights the sweetness of the roots and shawarma seasoning adds a touch of exoticism.
Ingredients
- 1 tbsp camelina oil or olive oil shopping list
- 2 medium onions, diced shopping list
- 10 cloves garlic, minced shopping list
- 4 cups roasted, peeled and chopped beets shopping list
- 1/3 cup amaranth shopping list
- 1 tsp Kosher salt shopping list
- 1/2 tbsp shawarma seasoning* shopping list
- 1/4 tsp white pepper shopping list
- 5 cups water shopping list
- 1 cup fresh-squeezed orange juice (I used blood orange juice) shopping list
Note: I made my shawarma seasoning with this recipe: http://www.mccormick.com/Recipes/Other/Shawarma-Spice-Blend
How to make it
- In a deep, heavy pot, warm the oil over medium-low heat.
- Add the onions and cook, stirring occasionally, until they begin to caramelize - about 15 minutes.
- Increase heat to medium-high and add the garlic. Cook 1-2 minutes, until fragrant.
- Add the remaining ingredients and bring to a boil.
- Reduce heat to low, cover and simmer for 40 minutes, stirring occasionally.
- With an immersion blender or in batches with a standard blender, puree until smooth.
- Season to taste and serve.
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