2l of water
1 teaspoon of universal seasoning
1 vegetable Knorr stock pot
1 stalk of celery
600g green string beans after cleaning
1/2 cup of amaranth seeds
1/3 cup of cream
salt, pepper to taste
Pour water into a pot, add a stock pot, universal seasoning, carrot, parsnip and celery. Boil the vegetable broth.
When the vegetables are soft, remove them from the pot and grate them finely. Add to the soup again. Potatoes cut into cubes and add to the soup. Cook for about 5 minutes and then add the cut green beans. Cook about 10 minutes.
Rinse the amaranth seeds and add to the soup. Cook until all the ingredients are soft.
At the end season to taste with salt and pepper. Sprinkle with parsley and sour cream.
About amaranth click HERE