Strong soup with amaranth and vegetables

INGIDIENTS:
150 g amaranth seeds
50 g butter
3 tbsp olive oil
5 dl vegetable soup
150 g carrots
200 g leeks
50 g nuts
parsley
1 teaspoon grated lemon peel
salt and pepper to taste

 RECIPES
Saute amaranth seeds with the butter and olive oil. Add vegetable broth and cook on gentle heat for 45 minutes. Clean and cut carrots and leeks into small cubes or circles. Roughly cut nuts and parsley. Add chopped vegetables to amaranth and cook for another 10 minutes. Then add a teaspoon of grated lemon peel, salt and pepper to taste. Lastly, add chopped walnuts and parsley.