Cream of sweet potato soup with seitan
4 servings
90 minutes
Sweet potato cream soup with seitan is a true gastronomic delight, combining the tenderness of baked sweet potato and the creaminess of cashews. This recipe has roots in European cuisine, where rich and nutritious dishes are valued. The creamy texture of the soup gives it a special softness, while aromatic seitan adds interesting textural and flavor contrasts. Bread crumbs with pumpkin seeds bring a crunchy note that perfectly complements the overall composition. A light hint of garlic and onion enhances the flavor, making it deep and rich. This soup is perfect for a cozy dinner or festive table, warming with its rich taste and delightful creamy consistency.
1
Prepare all the ingredients. Soak the cashews in clean water for 4 hours.
- Cashews: 200 g
- Water: 600 ml
2
Wrap the sweet potato in foil and bake in the oven at 180 degrees for 1 to 1.5 hours.
- Sweet potato: 1 kg
3
Chop the bread in a blender. If the bread is fresh, first dry it in the oven.
- Stale white loaf: 70 g
4
Heat olive oil in a pan, add breadcrumbs and pumpkin seeds, and fry until golden brown. Remove from heat.
- Olive oil: 50 ml
- Pumpkin seeds: 20 g
- Stale white loaf: 70 g
5
Drain the water and rinse the cashews well until the water runs clear. In a blender, mix the cashews with 600 ml of clean water. This will take about 2 minutes. Add the remaining water and continue blending for another minute.
- Cashews: 200 g
- Water: 600 ml
6
Strain the mixture through a lavsan bag or several layers of cheesecloth. Chop the onion and garlic coarsely. Sauté in olive oil until soft. This can be done directly in the pot.
- Onion: 1 head
- Garlic: 2 cloves
- Olive oil: 50 ml
7
Cool the cooked sweet potato slightly and peel it. Add to a pot and pour in cashew milk. Bring to a boil and simmer for 5-7 minutes.
- Sweet potato: 1 kg
- Cashews: 200 g
- Water: 600 ml
8
Blend the soup with an immersion blender. Add salt to taste.
- Salt: to taste
9
Fry slices of plant-based meat in olive oil, adding some ground chili if desired.
- Seitan (wheat gluten): 200 g
- Olive oil: 50 ml
- Chili powder: to taste
10
Pour the soup into bowls, adding plant-based meat.
- Seitan (wheat gluten): 200 g
11
Sprinkle with bread crumbs and seeds and serve.
- Stale white loaf: 70 g
- Pumpkin seeds: 20 g
