This split pea soup is rich and nourishing. It helps you to feel relaxed and soothed whilst giving you inner strength and vitality. A great source of vegetable quality protein.

Serves: 3-4 people
Preparation time: 35 minutes
Utensils: Pressure cooker (these beans can be boiled but will take longer to cook)

Ingredients:

1 cup washed green split peas
1 onion diced
1/2 cup seitan cut into small chunks
1 inch piece kombu rinsed
Pinch sea salt
1-2 tablespoons shoyu
6 cups spring water
1 cup watercress rinsed and finely sliced
1-2 slices of bread cubed
1/2 teaspoon minced garlic (optional)
Safflower oil for deep frying

Kombu is a sea vegetable which helps to soften the beans and make them more digestable, Seitan or wheat gluten can be purchased pre-cooked.

Preparation:

Place kombu and onion in a pot and cover with water. Bring to a boil on a medium flame and simmer for 2 minutes.
Add the split peas and the rest of the water.
Cover with a lid and bring up to pressure on a medium flame.
Reduce the flame to low and cook for about 20 minutes.
Meanwhile heat the oil for deep frying the bread.
Lightly fry the cubed bread for about 1 minute. Remove and drain on paper towels.
Remove the split peas from the heat and bring the pressure down.
Season with a pinch of salt and add the seitan.
Cook for a further 5 minutes on a medium flame and add the shoyu.
Turn the flame very low, add the watercress and garlic and cook for 3 minutes.
Serve garnished with fried croutons.