Tomato Soup with Sesame Potato Balls
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
For the dumplings:
- 300 g potato (s)
- 50 g cheese substitute (vean Parmesan), rated
- 30 g veetable mararine, vean
- 25 g sesame seeds, black
- 0.5 teaspoon ½ sea salt, as required
- 80 ml soy milk (soy drink), as required
For the soup:
- 0.5 ½ bunch basil
- 1 teaspoon sea salt, as required
- 4 garlic clove (s)
- 1 onion (s)
- 1 teaspoon pepper, white from Sri Lanka, ground in a mortar
- 260 g tomato (s)
- 2 tablespoon olive oil
- 2 tablespoon coconut blossom sugar
- 1 teaspoon chilli flakes, as needed
- 400 ml tomatoes, chunky from the can
- 150 ml water
- 100 ml orange juice, freshly squeezed
- 200 ml soy cream (soy cream cuisine)
Print Recipe
Pin Recipe Instructions
- For the potato balls, peel the potatoes and cook them in salted water. Slice the parmesan and add to the cooked potatoes with all the other ingredients except the sesame.
- Now mash the mixture into mashed potatoes. Form small balls and roll them in black sesame seeds. Heat some margarine in a pan and fry the balls all around. Set aside and keep warm.
- For the tomato soup, peel the garlic and onion and cut into cubes. Sweat both with sugar and chilli. Wash and quarter the tomatoes. Then add to the onions and continue to cook for 3 minutes while stirring.
- Deglaze with the chunky tomatoes and the water and orange juice. Bring everything to the boil and simmer for about 10 minutes. Add the soy cream.
- Puree the soup and season with salt and pepper. Wash and chop the basil. Add to the soup and serve.
- https://www.vegan-cooking-with-thalija.de/archive/939
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