This is a thick hearty, meal in
a bowl kind of soup!
The Seitan (wheat
meat) adds meatiness that goes so nicely with the split peas and chunky
vegetables.
Protein rich,
warming and satisfying.
Ingredients:
1
cup split peas - washed and soaked overnight with
3 cups of water
2 cm piece
kombu
2
onions - diced small
2
cups
pumpkin - medium dice
1/4
cup burdock finely diced
1 cup celery
root or parsnip - medium dice
1 stalk celery
in small dice
1 1/2 cups
seitan in 2 cm or 3/4 inch cubes (If you can find fresh seitan in
the refrigerator section that is nicest otherwise the jar variety
is fine)
1/4 cup corn
starch or arrowroot powder
1/4 cup 85%
spelt or wheat flour
Deoderized
sunflower oil -for deep frying
1
Tbls extra virgin olive oil
Sea salt
Shoyu
Garnish:
1 to 2
spring onions finely sliced
Instructions:
Boil
Split peas with Kombu for 10 minutes with lid off taking foam off
with skimmer.
Pressure
cook for 20 minutes or simmer in heavy bottomed soup pan for about
45mins to 1 hour - till tender.
If the split
peas go creamy thats great - if not give them a little help with
a hand blender!
To prepare
the seitan:
Heat the sunflower
oil in a heavy cast iron pot or Le Crueset pot with 2 inches or 5
cm of oil on medium high flame.
mix the corn
starch with the flour and a pinch of sea salt.
Toss the seitan
together with the flour mixture and then seperate from excess flour.
When the oil
sizzles when you drop in a piece of seitan then you can fry the seitan
in two batches for 2-3 minutes then remove to paper towels to drain.
Next,
heat a soup pan on medium flame add olive oil and saute
first burdock for 1-2 minutes then add the onions and a pinch of sea
salt.
Add
and saute celery root or parsnip for 2 more minutes.
Add
pumpkin, cooked split peas and 1/2 tsp of sea salt plus as much
water as necessary to achieve desired consistency - about 1-2 more
cups.
Simmer
for 10 minutes then add celery, seitan cubes, a little shoyu to
taste and continue simmering for another 5 minutes.