Potato and cavolo nero soup with rosemary seitan

Ingredients

For 1 serving

• Potatoes150 g
• Tuscan kale120 g
• Carrots60 g
• Seitan130 g
• Canned peeled tomatoes100 g
• Extra virgin olive oil1 tablespoon
• Rosemary2 g
• Cayenne pepper1 pinch
• Saltto taste
• Black pepperto taste

Contains: gluten, soy

In season: October – March

Method

1. Peel the potatoes and carrots and cut them into roughly 1.5 cm cubes. Strip the cavolo nero leaves from the central rib, wash them and cut into thin strips.
2. Heat half the oil in a pot over medium heat, add the carrots and half the chopped rosemary and let them sizzle for 3–4 minutes, until the carrots start to colour; add the peeled tomatoes crushed with a fork and cook for 2 minutes.
3. Add the potatoes and cavolo nero, cover with hot water, salt and bring to the boil; simmer over medium-low heat with the lid ajar for 25 minutes, until the potatoes start to fall apart and thicken the soup.
4. Meanwhile cut the seitan into roughly 2 cm bites. Heat the remaining oil in a pan over medium-high heat and fry it with the rest of the rosemary for 5–6 minutes, until golden at the edges.
5. Crush a few pieces of potato against the side of the pot to make the soup creamier and season with salt, black pepper and chilli powder.
6. Ladle the soup into a bowl and top with the crispy rosemary seitan.