And cook for 12-15 minutes. This is how it will look...a bit messy.
While amaranth is cooking, stem and wash spinach, then simmer until tender. Drain and chop it. Blanch tomatoes in boiling water to loosen skin, then peel and chop. Mince the onion and garlic.
Heat oil in a pan over medium heat and add garlic and onion. Sauté approximately for 2 minutes. Add tomato, mushrooms, basil, oregano, salt, pepper. Add tomato. Cook for 10 – 15 minutes, stirring occasionally. Lightly mash tomato as it is cooking.
Then pour the amaranth into the spinach-tomato mixture. Raise flame to high and let the whole mixture come to a boil, adjust for seasoning, remove...
...and treat yourself to a hearty soup, with bread of your choice.
Thanks due to U for loaning me his cam...photos (a bit blurry) up on Timid Cook for the first time.
Thanks to A, for bravely tasting it altho' spinach and tomatoes are a no-no for him and he is kind of allergic to mushroom :-(
Thanks Bhags...I found out that I could!
Umm...what a load of dishes to be cleaned....
PS- I know I have to pass it on....but blogging has taken the wind out of my sails....I will get around to it shortly....so, in this post, I don't have two names to pass it on to...yet.
PPS - Sushma of Cookspot is the next link in the Arusuvai Friendship Chain. I have sent her a secret packet and am waiting eagerly to see what she cook's up!