RecipesMagazine

Inca Corn Soup

Inca Corn Soup
Need From preparation to the plate, this recipe takes approximately 45 minutes. It can be enjoyed any time, but it is especially good for Autumn. A mixture of beans, plant-based milk, quinoa, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the corn you could follow this main course with the Candy Corn Pecan Pie as a dessert.

Instructions

1
Cook the quinoa or amaranth in 3/4 cup water for 10-15 minutes (until completely cooked and water has evaporated).
Ingredients you will need
AmaranthAmaranth
QuinoaQuinoa
WaterWater
2
Transfer to your blender and add 1 1/2 cups corn, chilis and non-dairy milk and blend until smooth.
Ingredients you will need
Milk SubstituteMilk Substitute
Chili PepperChili Pepper
CornCorn
Equipment you will use
BlenderBlender
3
Transfer to a medium saucepan, stir in remaining corn and black beans and heat thoroughly.
Ingredients you will need
Black BeansBlack Beans
CornCorn
Equipment you will use
Sauce PanSauce Pan
4
Add white pepper and maple to taste.
Ingredients you will need
White PepperWhite Pepper
Maple SyrupMaple Syrup
5
Serve and garnish with hot sauce.Nutritional Information
Ingredients you will need
Hot SauceHot Sauce
1
2Amount Per Serving
2
Calories
3
212Fat
4
90g
5
Carbohydrate
6
20gDietary Fiber7gSugars11.20gProtein6.90g
DifficultyMedium
Ready In45 m.
Servings2
Health Score71
Gluten FreeVegetarianVery Healthy
DietsGluten FreeLacto Ovo Vegetarian
Dish TypesSoup
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