¼ teaspoon crushed red pepper flakes (optional-if you like soup spicy)
2 cups vegetable stock
2-3 new red potatoes, cut in ½ inch cubes
1 teaspoon dried thyme
1 bay leaf
½ teaspoon salt
¼ teaspoon pepper
1 cup hot milk
2 cups corn kernels, frozen or fresh
1 cup amaranth leaves and stems, chopped
½ cup sour cream (optional)
1 ripe avocado (optional)
Instructions
In large skillet, add the oil and sauté celery and onion for 3-4 minutes. Add the cumin, coriander and crushed red pepper flakes and cook one more minute. Pour in the vegetable stock and add the potatoes, thyme, bay leaf, salt and pepper.
Cover and simmer till the potatoes are tender, 12-15 minutes. Add the hot milk, corn kernels and amaranth, simmer 4-5 minutes. Taste and add more salt if needed. Remove the bay leaf and ladle into bowls. Top with a dollop of sour cream and 2-3 slices of avocado.
Notes
Recipe from the Harmony Valley Farm Archives (2011)
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