Распечатать
E-mail
Add a photoПорций: 6
Ингредиенты
- 6 c. Vegetable Stock or possibly vegetable broth (see separate recipe)
- 2/3 c. uncooked amaranth, rinsed
- 1 x bay leaf
- 1 Tbsp. extra virgin olive oil plus
- 1 tsp extra virgin olive oil
- 1 tsp grnd cumin
- 1 lrg onion, diced
- 4 lrg garlic clove, chopped
- 1 med red bell pepper, diced
- 1/2 tsp dry oregano
- 4 c. fresh or possibly frzn corn
- 1 tsp canned chipotle chili in adobo sauce
- 3/4 tsp salt
- 1/8 tsp freshly grnd pepper
- 1/4 c. minced fresh cilantro
- 2 Tbsp. fresh lime juice
- 2 Tbsp. umeboshi vinegar
- 1 Tbsp. umeboshi paste
- 1 Tbsp. tamari or possibly reduced-sodium soy sauce Cilantro sprigs and lime slices, for garnish
Инструкции
- 6 SERVINGS DAIRY-FREE
- This distinctively flavored chowder is ideal partnered with sourdough bread.
- In large pot, combine stock, amaranth and hay leaf and bring to a boil over high heat. Reduce heat to low, cover and simmer, stirring occasionally, 25 min.
- Meanwhile, in large heavy skillet, heat 1 Tbsp. oil over medium-high heat till warm but not smoking. Add in cumin and stir 30 seconds. Add in onion and cook, stirring often, till softened, about 3 min. Stir in garlic, bell pepper and oregano; reduce heat to medium and cook, stirring often, 5 min. Stir in 2 c. corn, chipotle and 1/2 tsp. salt.
- Stir corn mix into amaranth mix. Cover partially, increase heat to medium and cook, stirring occasionally, 30 min. Throw away bay leaf.
- Preheat oven to 450F In small bowl, combine remaining 2 c. corn, 1 tsp. oil and 1/4 tsp. salt. Stir in freshly grnd pepper. Spread in nonstick baking pan and roast till beginning to brown, about 15 min.
- Remove soup from heat. Stir in roasted corn, minced cilantro, lime juice, vinegar, umeboshi paste and tamari. Transfer to blender or possibly food processor (in batches if necessary) and puree till almost smooth, or possibly puree directly in pot with immersion blender. Let stand, covered, at least 30 min before adjusting seasonings.
- Rewarm over low heat. Ladle into bowls, garnish with cilantro sprigs and line slices and serve.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 350g | |
| Recipe makes 6 servings | |
| Calories 173 | |
| Calories from Fat 45 | 26% |
| Total Fat 5.24g | 7% |
| Saturated Fat 0.85g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1395mg | 58% |
| Potassium 314mg | 9% |
| Total Carbs 28.78g | 8% |
| Dietary Fiber 3.6g | 12% |
| Sugars 5.39g | 4% |
| Protein 4.89g | 8% |
