Amaranth Vegetable Soup

Recipe By: Chef Jaswant Singh, Select Group

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  • 1000 mL Vegetable Broth
  • 125 grams of halved Baby Potatoes
  • 200 grams of Sliced Carrots
  • 1 medium White Onion, sliced
  • Handful of Spinach Leaves
  • 90 grams Amaranth grains
  • 2 Bay Leaves
  • 3 Garlic Cloves, diced
  • 20 mL Worcestershire Sauce
  • Salt and Pepper, to taste


  • In a skillet, add a small amount of vegetable oil and fry the onions until translucent
  • Add the garlic to this and fry until lightly browned
  • Transfer these contents into a larger soup pot
  • To this pot, add the cut vegetables, broth, spinach leaves, bay leaves, sauce and salt and pepper
  • Cook until the vegetables are almost soft and then add in the amaranth grains
  • Cook this mixture for another 30-45 minutes
  • Let it simmer until the grains have softened
  • When ready to serve, remove the bay leaves and serve hot!
  • Your winter favorite amaranth and vegetable soup is ready!

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