5 simple, delicious and nutritious ways to cook amaranth soup at home

Amaranth soup is a perfect choice for family meals. This vegetable is easy to find and rich in fiber and micronutrients. When cooked, the soup retains its refreshing taste and eye-catching green color, suitable for both hot days and when you need a light meal. The article below will share about 5 how to cook amaranth soup extremely simple, delicious and nutritious for family meals!

Way cook amaranth soup

Amaranth soup (vegetarian amaranth soup) is very suitable for those who love light cuisine or want to cool down the body. With the natural sweetness of vegetables, this soup is not only easy to cook but also good for health, helps cool the liver, replenish blood and effectively support digestion.

Ingredients to prepare

• Amaranth: 1 bunch (about 300g), choose young vegetables, fresh leaves, soft stems.
• Purple onion: 1 bulb, minced.
• Cooking oil: 1 teaspoon.
• Seasoning: salt, MSG, seasoning powder (to taste).

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How to do it

Amaranth soup is a great choice for a cool, light meal that is still full of nutrients. With simple, easy-to-find ingredients and quick cooking, you can completely make this soup in just a few minutes to cool down your body, especially on hot summer days.

• Prepare ingredients: Pick the amaranth, remove the old roots and damaged leaves, then wash thoroughly with water several times to remove all the sand. Drain the vegetables, you can cut them in half if the stems are long. Peel the shallots, wash them, chop them finely and prepare the spices for seasoning.
• Cook amaranth soup: Place the pot on the stove, add 1 tablespoon of cooking oil, sauté the chopped shallots until fragrant. Pour about 1 liter of water into the pot, bring to a boil, after the water boils, add the amaranth and cook over medium heat. Season with salt and seasoning powder, stir gently to dissolve the spices. When the vegetables are just cooked (about 2-3 minutes), turn off the heat so that the vegetables retain their bright green or red color.
• Finished product: Ladle the soup into bowls, sprinkle with a little pepper or green onions if desired. The finished amaranth soup has a sweet taste, eye-catching color and a mild aroma. Best served hot with white rice.

How to cook amaranth soup with minced meat

Amaranth soup with minced meat is one of the most popular and favorite variations when cooking amaranth soup. The combination of the sweet taste of amaranth and the light, rich taste of minced meat brings a delicious, nutritious soup. In particular, this dish is not only easy to cook but also helps to supplement iron, calcium and fiber for the body, and is very good for health and the digestive system. Let’s refer to the ingredients and detailed instructions for cooking amaranth soup with minced meat below!

Ingredients to prepare

• Fresh amaranth: about 300g
• Minced pork (or ground meat) about 150g
• Shallots: 1-2 bulbs (peeled, chopped)
• Seasoning: cooking oil, salt, seasoning powder, sugar, ground pepper (to taste)
• Green onions or cilantro: a few sprigs

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How to do it

• Prepare ingredients: Pick the amaranth, remove the yellow leaves and old stems, then wash thoroughly with water. You can soak it in diluted salt water and then wash it again to remove dirt, then drain. Put the minced pork in a bowl, marinate with a little salt, seasoning powder, and pepper.Grind about 10-15 minutes to absorb. Peel and chop the shallots; wash and chop the green onions.
• Cook amaranth soup with minced meat: Place the pot on the stove, add cooking oil, when the oil is hot, add minced shallots and sauté until fragrant. Next, add the marinated minced meat and stir-fry for about 2-3 minutes until the meat is firm. Pour about 1 liter of filtered water into the pot and bring to a boil. When the water boils, skim off any foam to keep the broth clear. When the water boils, add the amaranth and cook for another 2-3 minutes until the vegetables are just cooked. Season with salt, seasoning powder and ground pepper to taste, stir gently to dissolve the spices.
• Finished product and enjoyment: Ladle the soup into a bowl, sprinkle with green onions and add a little ground pepper to enhance the aroma. The amaranth soup with minced meat has a beautiful green color from the amaranth, soft and fragrant minced meat, and a slightly sweet broth, very suitable for family meals.

How to cook squash and amaranth soup

The squash and amaranth soup is a harmonious combination of the natural sweetness of squash and the refreshing aroma of amaranth, creating a rustic yet extremely attractive soup. With a simple cooking method, you can completely cook amaranth and squash soup at home to change the taste of your daily menu.

Ingredients to prepare

• Fresh amaranth: 200-250g
• Winter melon: 1 fruit (about 200g)
• Shallots: 2 bulbs (minced)
• Cooking oil: 1 tablespoon
• Seasoning: salt, seasoning powder, ground pepper

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How to do it

• Prepare ingredients: First, remove the wilted leaves and old stems of the amaranth, wash thoroughly several times and drain. Peel the squash, wash it and cut it into bite-sized pieces about 4-5 cm long. Peel and chop the shallots to prepare for frying.
• Cook squash and amaranth soup: Place the pot on the stove, add cooking oil and sauté the chopped shallots. When the shallots are fragrant, add about 1-1.2 liters of water and bring to a boil. Next, add the squash first and cook for about 2-3 minutes until the squash is soft. Then, add the amaranth to the pot, season with salt and seasoning powder to taste. Use chopsticks to stir gently so that the vegetables are cooked evenly. When the amaranth is almost cooked, turn off the stove right to preserve the fresh green color and natural sweet flavor of vegetables.
• Finished product: Ladle the soup into a bowl, sprinkle with green onions or cilantro to enhance the aroma and attractive color. The squash and amaranth soup has clear water, a sweet taste, soft cooked vegetables and slightly chewy squash, delicious with white rice or savory dishes.

How to cook amaranth soup

The combination of amaranth and Malabar spinach creates a refreshing, nutritious soup, very suitable for hot summer days. These two vegetables contain a lot of vitamins A, C, iron and fiber. The dish helps to cool down, support digestion and cool the liver effectively. With a simple recipe for amaranth and Malabar spinach soup, you can easily prepare a delicious, healthy and good dish for the whole family.

Ingredients to prepare

• Amaranth: 150g (choose type)non, soft leaves, red or green as desired)
• Malabar spinach: 150g (choose large, fresh green leaves, not wilted)
• Shallots: 2 bulbs (minced)
• Cooking oil: 1 tablespoon
• Seasoning: salt, seasoning powder, ground pepper (to taste)

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How to do it

• Prepare ingredients: Pick the amaranth and Malabar spinach, remove the roots and wilted leaves. Wash thoroughly with water several times to remove sand and dirt, then drain. Peel and mince the shallots and sauté until fragrant. Prepare the spices to taste.
• Cook amaranth soup: Place the pot on the stove, add cooking oil, fry the chopped shallots until fragrant and golden. When the shallots are fragrant, add about 1-1.2 liters of filtered water and bring to a boil. When the water boils, add the Malabar spinach first because this vegetable takes longer to cook, cook for about 2 minutes until the vegetables are soft.
• Seasoning: Next, add the amaranth, season with salt, seasoning powder and pepper to taste. Stir gently so that the vegetables cook evenly without breaking. When the vegetables are just cooked, turn off the heat to preserve their natural color and sweet flavor.
• Finished product: Ladle the soup into a bowl, sprinkle with green onions or cilantro for fragrance. The finished amaranth soup has a beautiful green color, sweet broth, and a pleasant, cool taste. Serve hot with white rice, a perfect choice for a light and nutritious family meal.

How to cook amaranth soup with dried shrimp

Amaranth soup with dried shrimp is the perfect choice for those who love rustic, rich and nutritious flavors. The combination of the cool sweetness of amaranth and the characteristic flavor of dried shrimp creates an attractive, easy-to-eat and very appetizing soup. Below are instructions on how to cook amaranth soup with dried shrimp that are extremely simple and can be done by anyone.

Ingredients to prepare

• Fresh amaranth: 300g (choose type)non, soft leaves, fresh color)
• Dried shrimp: 30-50g (choose small, evenly dried shrimp with natural orange-red color)
• Shallots: 2 bulbs (minced)
• Seasoning: Cooking oil, salt, seasoning powder, ground pepper

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How to do it

• Prepare ingredients: Rinse the dried shrimp with clean water and soak in warm water for about 10-15 minutes to soften, then remove and drain. Pick off the amaranth leaves, wash thoroughly several times to remove sand and drain. Peel the shallots, chop finely and fry until fragrant.
• Cook amaranth soup with dried shrimp: Place the pot on the stove, add cooking oil, fry the shallots until fragrant and golden. Next, add the soaked dried shrimp and stir-fry for about 2 minutes until fragrant. Pour about 1-1.2 liters of filtered water into the pot and bring to a boil.
• Seasoning: When the water boils, add a little salt and seasoning powder, then add the amaranth and cook. When the vegetables are just cooked and the broth is fragrant, turn off the heat to retain the natural sweetness of the shrimp and vegetables.
• Finished product: Ladle the soup into a bowl, sprinkle with pepper and green onions for fragrance. The amaranth and dried shrimp soup has a beautiful green color, clear broth, the sweetness of the vegetables blends with the rich flavor of dried shrimp, creating a rustic but extremely delicious dish.

Kamereo – Supplier of fresh amaranth, with VAT invoice for F&B businesses

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With the model “From farm to table”, amaranth is harvested by Kamereo every day from qualified farms, transported by refrigerated trucks, stored in modern cool warehouses and quality inspected through 4 strict steps, ensuring freshness and food safety when reaching businesses.

Why choose Kamereo as your amaranth supplier for F&B?

• Fresh amaranth every day: Harvested directly from cooperative farms, without intermediaries, allowing for good control of origin and freshness.
• Stable quality, transparent price: Vegetables are carefully classified and delivered according to standards. The price list is transparently updated monthly on the website and application.
• With electronic VAT invoice: Immediately after payment, VAT invoices will be sent automatically through the system. Minimize lost documents, easy to declare expenses for businesses.
• Fast delivery – on time – correct quantity: Order by 12am, fast delivery before 6am the next morning. 99% on-time, 98% in-stock, and 99.5% defect-free guarantee.
• Easily order, track and manage orders: With just a few steps on the app or website, you can order amaranth and thousands of other raw materials. Easily control costs, create reports and synchronize orders for multiple F&B branches.

From small eateries, cafes, affordable restaurants to high-end brand chains Kamereo offers many vegetable segments, including popular, economical lines and high-quality lines, suitable for all different cost management needs and raw material standards. Order today!

Conclusion

Hopefully with the above suggestions, you have grasped how to cook amaranth soup delicious, refreshing and nutritious for family meals. From amaranth soup with minced meat, dried shrimp to squash or jute soup, each dish has its own flavor but is easy to cook and good for health. Don’t forget to visit the section recipes and save many delicious cooking instructions, to enjoy delicious, cool and nutritious meals with your loved ones!