Pea soup with crispy seitan and pumpkin seeds

Ingredients

For 1 serving

• Peas200 g
• Seitan100 g
• Potatoes80 g
• Onion30 g
• Vegetable broth400 g
• Pumpkin seeds10 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: gluten, soy, celery,

In season: April – June

Method

1. Chop the onion; peel the potatoes and cut them into cubes of about 1 cm. Heat the vegetable stock.
2. Heat half the oil in a saucepan over medium-low heat and soften the onion for 3 minutes, until translucent; add the potatoes, peas and hot stock.
3. Bring to the boil and cook over medium heat for 15 minutes, until the potatoes are tender; salt and blend with a stick blender until smooth and bright green.
4. Meanwhile dice the seitan into about 1 cm cubes, pat dry and fry in a pan with the remaining oil over medium-high heat for 5 minutes, stirring, until crisp. In the same pan toast the pumpkin seeds for a minute, until they start to pop.
5. Pour the soup into a bowl and top with the crisp seitan, the pumpkin seeds and a grind of black pepper.