Recipe Spotlight : Creamy Morogo & Potato Winter Soup

There's nothing quite like a warm bowl of soup on a cold winter's day. This hearty recipe combines everyday pantry staples with Oya Dried Amaranth (Morogo) to create a delicious, nourishing meal that's full of flavour and naturally satisfying.

Ingredients

• 2 tablespoons olive oil or butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 medium potatoes, peeled and cubed
• 1 litre vegetable or chicken stock
• 1 cup Oya Foods Dried Amaranth ( Morogo)
• ½ teaspoon black pepper
• Salt to taste
• ½ cup fresh cream or plain Greek yoghurt (optional, for extra creaminess)

To serve (optional):

• Fresh parsley or chives
• A drizzle of olive oil
• Crusty bread or toasted sourdough

Method

1. Heat the olive oil or butter in a large pot and gently sauté the onion until soft and translucent. Add the garlic and cook for another minute.
2. Add the potatoes and stock, then bring to the boil. Reduce the heat and simmer for about 15–20 minutes, or until the potatoes are tender.
3. Stir in the Oya Dried Amaranth and allow it to cook for a further 5 minutes until fully rehydrated.
4. Blend the soup until smooth using a stick blender, or leave it slightly chunky if you prefer a more rustic texture.
5. Stir through the cream or Greek yoghurt if using, season to taste with salt and black pepper, and warm through gently without boiling.
6. Serve hot with your favourite bread and garnish with fresh herbs or a drizzle of olive oil.

Oya Tip

Amaranth, locally known as morogo, has nourished African communities for generations. Keeping Oya Foods Dried Amaranth in your pantry means you're always just minutes away from adding wholesome, nutritious greens to soups, stews, sauces and everyday family meals.