April 1, 2009
Inca or Aztec Corn Soup Recipe
I'd never heard of quinoa until I was vegan and quite frankly, I still pronounce it incorrectly half of the time. I've read enough veg magazines and cookbooks to know quinoa is good for me and I've done a pretty good job at incorporating it into my regular diet. I was recently introduced to amaranth, which is a close relative to quinoa, only smaller.
Quinoa & Amaranth
Like quinoa, amaranth is a complete protein source and chocked full of important vitamins and minerals. Amaranth was used by the Aztecs whereas the Incas used quinoa. Since you can use either 'grain' (I use that term loosely) to make this soup, it has two names :) Btw, this recipe comes straight from my pantry :)
An ultra-healthy creamy corn soup with a little spice and a lot of nutrients. Chef's Note: For "Aztec Corn Soup" substitute amaranth.
¼ cup quinoa
4 ounces green chiles, diced
1 cup plant-based milk
2 cups corn
½ cup black beans, cooked
Cook the quinoa or amaranth in 3/4 cup water for 10-15 minutes (until completely cooked and water has evaporated). Transfer to your blender and add 1 1/2 cups corn, chilis and non-dairy milk and blend until smooth. Transfer to a medium saucepan, stir in remaining corn and black beans and heat thoroughly. Add white pepper and maple to taste. Serve and garnish with hot sauce.