This soup makes use of the zucchini and corn, which abound in Mexican milpas and gardens north of the border in late summer. If fresh Nu-World Foods Amaranth leaves are not available, use small, tender spinach leaves, along with dry Nu-World Foods Amaranth cereal grains from the supermarket or health food store - these are actually the seeds of the plant which have been popped to expand to about the size of sesame seeds

Diet Types: gluten free, casein free, vegetarian
Serves 8 as a soup course, 4 as a vegetarian main course, with salad.

3 tablespoons corn oil
1/2 lb. zucchini squash, diced corn kernels freshly cut from 2 cobs
1 cup Nu-World Foods Puffed Amaranth leaves or young spinach leaves, chopped
3/4 lb. tomatoes, seeded and peeled
1/2 medium white onion, chopped
2 cloves garlic
1 sprig epazote
8 cups chicken or vegetable broth (gluten free)
1/2 cup Nu-World Foods Puffed Amaranth salt and pepper to taste

In a large stockpot, heat the oil; add the zucchini, corn and Nu-World Foods Puffed Amaranth or spinach leaves, cooking just until the zucchini is crisp-tender.

Place the tomatoes, onion, garlic, epazote and 1 cup of the broth in the blender and puree.

Add the purée to the stockpot, cook another 10 minutes, and add the rest of the broth.

Heat through; add salt and pepper to taste.

Just before serving, add the Nu-World Foods Puffed Amaranth.