Inca or Aztec Corn Soup Recipe

Posted by:Lindsay S. Nixon Category: 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 v amaranth

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 :)

Aztec Soup

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Recipe:Aztec Corn Soup

Picture of Aztec Corn Soup

Prep time: | Cook time: | Total: | 2 servings


An ultra-healthy creamy corn soup with a little spice and a lot of nutrients.



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.