Enjoy this savory soup with a sprinkle of chives across the top and crusty bread or artisan crackers on the side.
1 tbsp grapeseed oil
1 cup chopped onion
1 1⁄2 tsp chopped garlic
4 cup low-sodium chicken or vegetable stock
2 cup peeled diced Yukon gold or red potatoes
2 cup cauliflower, chopped into 1" pieces
1⁄3 cup amaranth seeds
1⁄4 cup sherry
2 tsp chopped fresh thyme
1 cup 1% milk, or milk substitute
1 1⁄2 cups shredded reduced-fat aged Cheddar cheese
1⁄2 tsp salt (optional)
Freshly ground black pepper to taste
Sliced chives to garnish (optional)
Step 1: Heat a large saucepan on medium-low heat. Add the oil and onion. Cover and cook for about 7 minutes or until the onion is opaque. Stir in the garlic and heat for an additional minute.
Step 2: Stir in the stock, potatoes, cauliflower, amaranth, sherry and thyme.
Step 3: Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes.
Step 4: Purée with an immersion blender or in small batches with a standard blender until smooth.
Step 5: Stir in the milk and cheese. Add salt (if using) and season with pepper as desired.
Step 6: Heat until cheese has melted. Serve topped with chives if you wish.
See more recipes from Grain Power.
Reprinted with permission from Grain Power (2014, Penguin Canada Books).