Grandma’s potato soup with seitan fried in red palm oil

Ingredients for grandma’s potato soup with seitan fried in red palm oil

  • 100 g seitan, cubed and marinated in liquid smoke (Veggie Protein Bloc)
  • 700 g potatoes
  • 1.5 l vegetable bouillon
  • 2 medium-sized onions
  • 2 carrots
  • 2 celery stalks
  • Freshly milled black pepper
  • Fleur de sel (Amanprana)
  • Herb mix (Amanprana ORAC Botanico Mix)
  • 5 sprigs of chopped parsley
  • 1 tbsp red palm oil (Amanprana)

Preparation of grandma’s potato soup with seitan fried in red palm oil

  1. Peel, wash and cube the potatoes and repeat with the carrots and celery.
  2. Bring the vegetable bouillon to the boil and add the prepared vegetables.
  3. Cook gently for around 25 minutes until ready.
  4. In the meantime clean the onions, dice and fry together with the seitan in the red palm oil.
  5. Briefly puree the vegetable bouillon and add the seitan and fried onion and leek.
  6. Mix well and season with a little fleur de sel, pepper and some herb mix.
  7. Just before serving, scatter parsley on top. Bon appétit!

Tip of Stefano:

Grandma’s potato soup, a healthy soup that’s full of flavour

In this modern version of authentic grandma’s potato soup – which might once have been eaten with smoked sausage – we use seitan, marinated in liquid smoke for that delicious smoky flavour. It’s a mouth-watering recipe that is ready in less than 45 minutes – in such a short time you can sit down to a lovely potato soup meal, deliciously spiced! The seitan fried in red palm oil spices up the soup just that little bit more and is also a complete taste sensation.

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What fans say about Bertyn

Mirjam van Maanen

Chef

“I am just back from a week of cooking for a group of beginner yoga teachers. I had never cooked with fresh seitan before and when I was presented with this product I felt rather ill at ease about it. Then I read the simple description on the pack and after baking it on both sides for 2x 5min I ended up with a great looking product which a lot of the participants really enjoyed eating. We were surprised about the intense bite and flavour sensation. After a week of cooking for the participants there was still some seitan left over at the end, so I took a portion home with me. My partner has made delicious rice waffle burgers with curry, onion, salad, pepper and shoots from it. Much better than a lot of the veggie burgers that you find in the shops. It is a truly delicious treat!”