Tomato soup with sesame potato balls

Ingredients for 3 servings:

• 300 g potatoes
• 50 g cheese substitute (vegan Parmesan), sliced
• 30 g vegetable margarine, vegan
• 25 g sesame, black
• ½ tsp sea salt, as needed
• 80 ml soy milk (soy drink), as needed
• ½ bunch basil
• 1 tsp sea salt, as needed
• 4 garlic cloves
• 1 onion(s)
• 1 tsp pepper, white pepper from Sri Lanka, ground pepper
• 260 g tomatoes
• 2 tbsp olive oil
• 2 tbsp coconut blossom sugar
• 1 tsp chili flakes, as needed
• 400 ml tomatoes, chopped from the can
• 150 ml water
• 100 ml orange juice, freshly squeezed
• 200 ml soy cream (Soy Cream Cuisine)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegan

For the potato balls, peel the potatoes and cook in salted water. Grate the Parmesan cheese and add it to the cooked potatoes along with all the other ingredients, except the sesame seeds. Mash the mixture until mashed. Form small balls and roll them in black sesame seeds. Heat a little margarine in a pan and fry the balls all over. Set aside and keep warm. For the tomato soup, peel and dice the garlic and onion. Sauté both with sugar and chili. Wash and quarter the tomatoes. Then add them to the onions and continue to sauté for 3 minutes, stirring. Deglaze with the chopped tomatoes, water, and orange juice. Bring everything to a boil and simmer for about 10 minutes. Add the soy cream. Purée 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