It’s turning a wee bit chillier in the Northeast and my thoughts are starting to turn towards soup to keep me warm. Homemade gluten-free soup is easy to make and a great way to experiment with some of the gluten-free whole grains.
Amaranth is one of my favorite grains to use in soups. Actually, amaranth isn’t really a grain but an herb harvested for its seeds.
Amaranth seed is tannish-brown in color and very small — about the size of a poppy seed. It gives soups a nice thick mouth feel. From a nutritional standpoint, amaranth seed is a tasty way to increase the iron and fiber content of your soups.
Amaranth seed can be found in natural foods stores. It also can be mail ordered, including from Nu-World Amaranth (www.nuworldamaranth.com).
In the Fall and Winter I like to serve soup for dinner. The recipe below is one of my favorites. It is from my book The Gluten-Free Nutrition Guide (McGraw-Hill, 2008).
Gluten-free rice chips go great with this soup. I am partial to Lundberg Family Farms brand.
Tomato Vegetable Soup with Amaranth Seed
2 tablespoon olive oil
1 yellow onion, diced
2 carrots, chopped
2 stalks celery, sliced into ¼” crescents
1 small zucchini, diced
1/2 cup frozen peas
1/2 cup frozen corn
1 19-ounce can dark red kidney beans
2 cups gluten-free chicken or vegetable broth
2 cups water
1 28-ounce can crushed tomatoes
1/2 cup uncooked amaranth seed
1 teaspoon garlic powder
1/2 teaspoon dried oregano
Red pepper flakes, optional
Salt to taste
Black pepper to taste
Heat olive oil in a large stockpot over medium-low heat. Add the onion, carrots, and celery, and saute 2 to 3 minutes. Stir in the zucchini, peas, corn and kidney beans. Add the broth, water and tomatoes, stirring to combine. Mix in the amaranth seed. Add the garlic powder, oregano, pepper flakes, salt and black pepper. Simmer over medium-low heat for approximately 1 hour.
Makes 6 to 8 servings
Copyright © by Tricia Thompson, MS, RD
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