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.

Step 8

Blend the soup with an immersion blender. Season with salt to taste.

Step 9

Sauté the slices of plant-based meat in olive oil, adding a bit of ground chili if desired.

Step 10

Ladle the soup into bowls, adding plant-based meat.

Step 11

Sprinkle with breadcrumbs and seeds, then serve.