Amaranthus soup. Quick (30 minutes or less).
Wash wild spinach leaves; prepare and wash the Onion; wash the carrot.
Chop the carrot and Onion into cubes of about 10 cm and boil in water for 5 minutes.
Chop the wild spinach, add to the boiling ingredients and cook for another 7 minutes.
Season with spices for taste.
Remove from fire, add milk, and serve hot.