Inca Corn Soup

Ingredients

• 0.5 cup black beans cooked
• 2 cups regular corn 
• 4 ounces chiles diced green
• 2 servings maple syrup pure
• 1 cup plant-based milk 
• 0.3 cup quinoa 
• 2 servings pepper white

Equipment

• sauce pan
• blender

Directions

1. Cook the quinoa or amaranth in 3/4 cup water for 10-15 minutes (until completely cooked and water has evaporated).
2. Transfer to your blender and add 1 1/2 cups corn, chilis and non-dairy milk and blend until smooth.
3. Transfer to a medium saucepan, stir in remaining corn and black beans and heat thoroughly.
4. Add white pepper and maple to taste.
5. Serve and garnish with hot sauce.Nutritional Information
6. Amount Per Serving
7. Calories
8. Fat
9. 90g
10. Carbohydrate
11. 20gDietary Fiber7gSugars11.20gProtein6.90g