Turmeric Amaranth Soup
4 from 1 vote

Turmeric Amaranth Soup

Delicious and superpower soup, loaded with turmeric and ginger is perfect for cold days or for those days when fighting the flu

Course Soup
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2


  • 1/2 onion thinly diced
  • 1 garlic clove minced
  • 2 carrots thinly diced
  • 1/2 zucchini cut in half moons
  • 1 tablespoon miso paste
  • 1 teaspoon tomato concentrate
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground ginger
  • 1 bay leave
  • 2 spoonfuls amaranth seeds
  • 1 handful baby spinach
  • olive oil
  • salt
  • black pepper


  1. In a pot, heat a bit of olive oil and sauté diced onion for 5 minutes over medium-low heat. Add minced garlic and cook for a couple of minutes.

  2. Add carrots and sauté other 5 mins. Sprinkle turmeric, ginger and stir the miso paste and tomato concentrete. Add a couple of spoons of water and dissolve the miso paste.

  3. Incorporate 500ml of water (room temperature) and the bay leave and increase heat to maximum. When boiling, add amaranth, reduce heat to low and leave it simmer until amaranth is cooked, around 20 minutes. 

  4. Add zucchini and baby spinach and cook for 5 minutes longer. You will see how the soup thinckens, that's for the amaranth, and the longer you leave it, the thicker will get.

  5. Serve immediately