Parsley root soup and almond milk with seitan and cherry tomatoes

Ingredients for parsley root soup and almond milk with seitan and cherry tomatoes

  • 250 g Veggie Protein Bloc
  • 2 parsley roots
  • 1 small onion
  • ½ l vegetable bouillon
  • ½ l almond milk
  • 1 clove of garlic
  • 1 tsp herb mix (Amanprana ORAC Botanico mix spicy)
  • 1 tsp Fleur de sel
  • Black pepper
  • 10 cherry tomatoes
  • Olive oil (Amanprana Verde Salud extra)

Preparation of parsley root soup and almond milk with seitan and cherry tomatoes

  1. Peel the parsley root, onion and garlic and cut into equal cubes.
  2. Add to the vegetable bouillon and bring briefly to the boil.
  3. Simmer for ten minutes, then add the almond milk and puree with a stick blender until the soup is nice and creamy.
  4. Cube the seitan and place on wooden skewers, alternating with cherry tomatoes.
  5. Coat with olive oil, season with pepper, fleur de sel and herb mix and then grill on the barbecue or in the oven and serve with the soup. Enjoy!

Tip of Stefano:

Parsley root, a forgotten vegetable that must be remembered

It’s quite possible you have never heard of parsley root. That’s because it is one of the forgotten vegetables, but that does not make it any less tasty or healthy. As the name suggests, the parsley root is a type of parsley and a root. The root can grow up to 15 cm in length and tastes somewhat like celeriac or parsnip. Both the white root and the green leaves can be eaten.

Parsley root – tasty and healthy, rich in carotene, vitamin B2 and vitamin C

The parsley root is not only packed with flavour, it is healthy too, being rich in carotene, vitamin B2 and vitamin C. Add parsley root to mash, serve it as a vegetable, in a stew or, as in this recipe, as part of a delicious soup. This parsley root soup with almond milk and seitan makes a nice change. Re-introduce this forgotten vegetable for a great soup!

Stefano Vicinoadio kok en fan van Bertyn

Stefano Vicinoadio

Who is Stefano Vicinoadio? Here at Bertyn we got to know him at an organic fair in Germany. We immediately hit it off and it turned into a great working relationship. Stefano is actually a photographer, and it is his passion. But his love for cooking has resulted in the most delicious recipes... together with great photos.

Stefano describes himself as colourful, loud, a vegan, a friend, a discoverer, a digital nomad and straightforward. Stefano changed tack and started to eat and live a healthy vegan lifestyle His life took a wholly different course when he became very ill. At the age of 33 he was going with all guns blazing, but he didn't spare a thought for his own health - he smoked, drank a lot, worked up to 16 hours a day and drank around two litres of coffee daily. Then he developed two serious hernias, as well as being very overweight. He realised that he could not continue this way and decided on a complete turnaround. He quit drinking and smoking and slowly changed his diet, until he finally went almost completely vegan. Vegan, a step further than vegetarian Stefano's recipes are all vegan. A vegan eats no animal products whatsoever, taking it a step beyond vegetarianism. Vegans don't eat eggs, dairy products or honey. These recipes by Stefano will prove to you that there's still a great deal left to work with. See the recipes and try them out for yourself!

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What fans say about Bertyn

Vegatopia.com

Bertyn seitan-lover

“We heard all about it from our Belgian staff: Bertyn’s seitan is delicious, they told us. And it is true: it’s extraordinarily tasty, authentic seitan – and it’s also completely organic.”

“A large number of Bertyn’s products are not made from wheat, but from spelt – and not just any spelt, but Oberkülmer Rotkorn original spelt. The seitan made from wheat is also made from an original variety – Manitoba original wheat. This means it’s an authentic seitan, traditionally made from original grains with a traditional fermented soya sauce. We already love it!”

“Bertyn seitan has an excellent texture and is not rubbery at all – which is sometimes what you get from other seitan-makers.”