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Archive for the ‘amaranth’ Category

Finally, Soup!

Posted by trktos on 6-November-2009

I’ve been trying to make some soup for a while, but have neglected to get things started early enough. Which is to say, before Evin gets home and objects to soup. Finally, last night, I managed to get a jump on things … and just in time, too, because I had some veggies that just needed to be used up and no real ideas for anything else to do with them.

Cabbage Amaranth Soup

  • 1 onion, sliced
  • 4 cloves garlic, minced
  • 3 carrots, peeled and chopped
  • 1 parsnip, peeled and chopped
  • 3 potatoes, peeled and chopped
  • 1/2 head cauliflower, chopped
  • 1/2 head green cabbage, sliced into thin shreds
  • ~ 10 sun-dried tomato halves, minced
  • 3/4 cup amaranth
  • seasoning, maybe about 1/2 tsp each of rosemary, thyme; 1/4 tsp each of ground savory, ground sage, caraway seeds; 2 bay leaves, salt and pepper to taste
  • ~ 1 tbsp Better Than Chicken bouillon
  • 1 bouillon cube
  • ~ 2 tsp marmite
  • ~ 2 tbsp tomato paste
  • dash soy sauce

Hold out cabbage and cauliflower. Almost cover remaining ingredients with water. Bring to a boil, simmer for about 10-15 minutes(?). Add cabbage and cauliflower and cook until done.

Anyway, a hearty, satisfying soup but could have used a tad more flavor. It would be good with some spicy sausage. Next time.


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Aramanth Lentil Potato Mushroom Soup

Posted by trktos on 23-August-2008


  • 2/3 cup aramanth
  • 2/3 cup brown lentils
  • 3 carrots, sliced
  • 3 stalks celery, diced
  • 2 medium onions, diced
  • 2 Italian eggplants, diced
  • about 6 red potatoes, peeled and cut into bite-size chunks
  • about 5 oz cremini mushrooms, sliced
  • enough water to cover

Seasoning Ingredients:

  • 2 vegetable broth cubes
  • approx. 1 1/2 t marmite
  • approx 1 T soy sauce


  1. Bring first group of ingredients to a boil, turn down to simmer.
  2. Dissolve Seasoning Ingredients in hot water, add about mid-way through cooking time.
  3. Simmer until potatoes are tender.

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