Minestrone Soup with Amaranth and Green Peas

Amaranth aka Vlita is one of my favorite leafy greens during the summer time in Greece. It is commonly eaten boiled, warm or cold, served with olive oil and lemon juice. Very flavorful, zesty dish! 



The whole plant is edible, from the leaves, stems all the way to the seeds. Amaranth seeds are a good source of protein, they can be eaten boiled, like quinoa or made into flour (gluten free). Leaves and stems are a wonderful addiction to soups, stir-frys, risottos, pastas, stews and even pickles. 

Amaranth is packed with vitamins and minerals. It's a very rich source of minerals like calcium, magnesium, and copper. It is also a good source of zinc, potassium, and phosphorus. These build strong bones and muscles, aid hydration, boost energy, and are vital in thousands of processes throughout the body. It is basicly VEGAN AWESOMNESS!




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