Inca Corn Soup - cooking recipe

Ingredients

1/2 cup quinoa
4 ounces green chilies, diced
2 cups plant-based milk
4 cups corn
1 cup black beans, cooked
white pepper
pure maple syrup

Preparation

Cook the quinoa or amaranth in 3/4 cup water for 10-15 minutes (until completely cooked and water has evaporated). Transfer to your blender and add 1 1/2 cups corn, chilis and non-dairy milk and blend until smooth. Transfer to a medium saucepan, stir in remaining corn and black beans and heat thoroughly. Add white pepper and maple to taste. Serve and garnish with hot sauce.