Summary

Ingredients

• 2 tablespoon amaranth
• 0.5 liter ½ vegetable stock
• 1 teaspoon yeast extract
• 1 large carrot (s)
• 10 leaves Swiss chard, small
• salt and pepper
• 6 tablespoon quinoa

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Instructions

1. Briefly toast the quinoa and amaranth in a dry saucepan, then add the vegetable stock and bring to the boil.
2. Cut the carrots into small cubes and the chard into fine strips. After five minutes add the vegetables to the soup and simmer over medium heat for 10 minutes.
3. Season to taste with salt, pepper and yeast extract.