Split Pea Soup with Seitan
Serves 4- 6

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

Garnishes:

  • 1 to 2 spring onions finely sliced

 

Instructions:

  1. Boil Split peas with Kombu for 10 minutes with lid off taking foam off with skimmer.
  2. Pressure cook for 20 minutes or simmer in heavy bottomed soup pan for about 45mins to 1 hour - till tender.
  3. If the split peas go creamy thats great - if not give them a little help with a hand blender!

To prepare the seitan:

  1. 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.
  2. mix the corn starch with the flour and a pinch of sea salt.
  3. Toss the seitan together with the flour mixture and then seperate from excess flour.
  4. 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.
  5. 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.
  6. Add and saute celery root or parsnip for 2 more minutes.
  7. 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.
  8. Simmer for 10 minutes then add celery, seitan cubes, a little shoyu to taste and continue simmering for another 5 minutes.
  9. Serve hot with garnish.

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