I’m so excited to announce today’s release of Super Seeds: The Complete Guide to Cooking with Power-Packed Chia, Flax, Hemp, Quinoa and Amaranth, by my friend Kim Lutz. To celebrate, and offer a taste of her new cookbook, Kim is sharing her golden corn soup recipe with us. It is naturally low-fat, vegan, gluten-free, and wonderfully nourishing for those of us on the dairy-free diet.
Super Seeds is filled with 75 convenient and versatile recipes, including muffins, breads, salads, soups, and desserts, in addition to nutritional information and everyday advice for getting the most out of these nutrient-dense seeds.
Throughout Super Seeds, Kim also shares tidbits about the ingredients used, such as the amaranth in this golden corn soup:
Amaranth’s vibrant colors and hardy disposition make it an excellent addition to home gardens, and it can be planted for decoration or eating. Varieties have either blonde or black seeds. Blonde seeds are preferred in cooked dishes, however, because black seeds can make for gritty eating. Some amaranth varieties have wonderfully evocative names like Elephant Head, Love Lies Bleeding, and Golden Giant.
Special Diet Notes: Creamy Golden Corn Soup
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan / plant-based, vegetarian, and generally top food allergy-friendly.
- 4 cups corn kernels, divided
- 2 carrots, peeled and cut into medium dice (approximately 1 cup)
- 1 small sweet potato, peeled and cut into medium dice (approximately 1 cup)
- 1 small or large yellow bell pepper, cut into medium dice (approximately 1 cup)
- 1 onion, cut into medium dice (approx. 1 cup)
- 1 cup dry amaranth
- 8 cups water
- 1 teaspoon salt
- 1 teaspoon dried thyme or a few fresh thyme sprigs
- In a large soup pot, combine 2 cups of corn with the balance of (remaining) ingredients.
- Bring to a boil.
- Reduce heat and simmer for 45 minutes.
- Blend mixture to a creamy consistency.
- Add in remaining corn and reheat.
17 Comments
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This looks incredible! And so easy to put together. I will definitely have to look up her book
What a delicious looking soup! I’ve never cooked with (or eaten) amaranth, so it would be a great introduction to that grain. thanks for the explanation about blonde and black seeds – when I look at a grain variety I don’t know, I’m often confused if it’s not the color I’m expecting.
amaranth is one grain I have never used in cooking, but have been curious to try; this soup look just wonderful
I just happened to have some amaranth that I bought on impulse! This soup looks totally tasty.
I love corn chowder and your recipe looks spoon worthy! Awesome!
I’m not familiar with Amaranth but now I’m curious; this soup sounds great!
It’s a great little grain, but SO tiny! I think millet is my favorite, but amaranth is a little more mineral dense with things like calcium and has tons of tasty uses!
“Love Lies Bleeding” certainly is an evocative name for amaranth! I’m guessing that’s what gives it the creamy texture? I imagine the starch in the corn helps, too. But it’s always fascinating to find out how many non-dairy ingredients can make a soup (or any dish) taste “creamy”.
Yes, quite a contradiction from “Elephant Head”! Indeed, the amaranth and the corn itself give it the creamy consistency. I work with dairy-free options every day, and I’m still amazed at how many foods can be made creamy!
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Lovely and healthy. Great favourite with us now! Thank you so much!