Aztec Corn Soup


Picture of Aztec Corn Soup

Total time

min

Cook time

min

Prep time

min
Crate of vegetables

Ingredients

A boiling pot

Instructions

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.

Nutrition

Servings per batch: 2

  • Calories: 212
  • Fat: 1.90g
  • Carbohydrate: 40.20g
  • Dietary Fiber: 7g
  • Sugars: 11.20g
  • Protein: 6.90g
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Picture of Aztec Corn Soup

Total time

min

Cook time

min

Prep time

min
Crate of vegetables

Ingredients

A boiling pot

Instructions

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.

Nutrition

Servings per batch: 2

  • Calories: 212
  • Fat: 1.90g
  • Carbohydrate: 40.20g
  • Dietary Fiber: 7g
  • Sugars: 11.20g
  • Protein: 6.90g