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Creamed Carrot & Beetroot Soup with Amaranth leaves & Microgreens

If you haven't used Amaranth leaves in your soups then you are for a treat! These leaves are the new Kale! You can add amaranth leaves in the place of traditional spinach as they have a similar texture and appearance. They are wonderful source of iron and help to improve digestion.

This soup is super easy and quick to make :)


4 large carrots - peeled and roughly chopped

400g beetroot - fresh or vacuum packed - peeled and roughly chopped

3 cloves of garlic - - peeled and crushed

4 leeks - trimmed and finely sliced

1.2 litres of vegetable stock

1 bay leaf

4/5 large amaranth leaves

75g of creme fraiche, plus a little extra to serve

A good handful of amaranth microgreens

Freshly ground pepper

How to make

Place carrots, beetroot, garlic and leek, stock and bay leaf in a large saucepan.

Cover and cook for 40 minutes, or until veggies are tender.

For the last 5 minutes add in the Amaranth leaves.

Remove the bay leaf and allow to cool slightly.

Transfer the mixture to a food processor.

Add the creme fraiche and blend until smooth.

Return soup to the pan and reheat gently.

Sprinkle with amaranth microgreens and ground black pepper to serve.

Optional to serve with an extra soup of creme fraiche.

Voila. Bon appetite. Happy cooking 😊👍

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