VEGETARIAN

Creamy Sweet Potato Soup with Seitan

Soups | Norwegian cuisine

⏳ Time

1 hour 4 hours

🥕 Ingredients

🍽️ Servings

Description

Creamy sweet potato soup with seitan

Ingredients

Cashew - 5 oz
Water - 20 fl oz
Sweet Potato - 0 lbs
Onion - 1 head
Garlic - 2 cloves
Pumpkin seed oil - 0 oz
Stale Bread - 0 oz
Seitan - 5 oz
Olive Oil - 0 fl oz
Mild Chili Spice - to taste
Salt - to taste

Step by Step guide

Step 1

Prepare all the ingredients. Soak the cashews in clean water for 4 hours.

Step 2

Wrap the sweet potato in foil and place it in the oven for one to one and a half hours at 355°F.

Step 3

Chop the bread in a blender. If the bread is fresh, toast it in the oven beforehand.

Step 4

In a skillet, heat olive oil, add the breadcrumbs and pumpkin seeds, and sauté until golden brown. Remove from heat.

Step 5

Drain the water and rinse the cashews well until the water runs clear. In a blender, combine the cashews with 600 ml of clean water. This will take about 2 minutes. Add the remaining water and continue blending for another minute.

Step 6

Strain the mixture through a polyester bag or several layers of cheesecloth. Coarsely chop the onion and garlic. Sauté in olive oil until soft. You can do this directly in the pot.

Step 7

Allow the cooked sweet potato to cool slightly and then peel it. Add it to a pot and pour in the cashew milk. Bring to a boil and simmer for 5–7 minutes.