Now maybe this is knowledge held by every vegan out there except for me. I’ve always felt a little wasteful tossing out the seitan cooking water. It smells pretty good! Certainly it could be put to good employ somewhere. Like in soup. After my last batch of seitan, I decided to hang on to the broth – and I used it in this soup. I have to say, it really did something special. If you haven’t tried using all of that good seitan broth before, I’d suggest giving it a whirl.
Cashew Creamy Lentil Soup
1 large onion, chopped
3 garlic cloves, minced
3-4 cups vegetable broth (or seitan cooking broth)
1-2 tbsp. Bragg Liquid Aminos
1 large sweet potato, peeled and cubed
1 cup dried brown lentils
2 carrots, chopped
2 stalks celery, chopped
1/2 cup cashew cream (or nut milk)
2 tbsp. dry sherry
salt and ground black pepper, to taste
In a large saucepan, saute the onions in the Bragg Liquid Aminos for about 5 minutes. Add the garlic, sweet potatoes, carrots and celery and sauté for another 5 or so minutes. Then add the lentils and broth, bring to a boil, then reduce heat to a simmer. Cook for about an hour, or until the vegetables are very soft.
Using a stick blender or food processor, or blender, puree the soup until it’s mostly smooth. Return to the pan, stir in the cashew cream (or nut milk) and the sherry. When soup is thoroughly heated (do not allow to boil), it’s ready to serve. Garnish with something green, if desired.