Amaranth Coconut Soup

Add 100g spinach (wash), 50g button mushroom (wash), 1 stem celery (remove), 10g ginger (peel), and 1 piece onion (cutTwo) to The Upliance jar. Ensure all are ready for processing.

The Upliance will first cut the spinach and mushroom for approximately 18 seconds, then cut the celery, ginger, and onion for 10 seconds. Next, add 2 tbsp coconut oil. The device will then sauté the aromatics (celery, ginger, onion) at medium heat for 3 minutes, followed by sautéing the spinach and mushrooms at medium heat for 3 minutes, with automatic stirring. After sautéing, remove the spinach and mushrooms from the jar and set aside.

Add 120g sweet potato (Peeled, cut in cubes), 450ml water, 50g amaranth seeds, 1.5 tsp salt, 0.25 tsp black pepper (powder), 200g coconut milk, and the reserved sautéed spinach and mushrooms to The Upliance jar. The Upliance will cook the soup at medium heat for 15 minutes, then for an additional 5 minutes, with automatic stirring, ensuring a rich, creamy consistency.

The Amaranth Coconut Soup is ready. Pour into serving bowls. Garnish with 1 tsp lemon juice (squeeze) and 0.5 tsp chilli flakes for a fresh, zesty finish.