Fresh Pea and Cabbage Soup

This traditional Dutch delicacy is perfect as a starter to your meal or even as the main course itself.
  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Total Time: 30 minutes


Servings: 4 persons
  • 2 large
  • 2 cloves
  • 2 tbsp
  • 3⅓ cups
  • 5 cups
    peas fresh or frozen
  • 2 cubes
    veggie bouillon
  • 125 ml
    soy cream such as Silk Dairy-Free Heavy Whipping Cream Alternative or a cashew milk
  • dill to taste


  1. Shred the onions and garlic. Heat up oil in a pot or pan you intend to make the soup in. Fry the onions and garlic until the onion is clear.
  2. Chop the lettuce into small pieces and add it along with the water, the veggie bouillon, and 3/4 of the peas to the pot or pan.

  3. Bring it to boil and blend it all with a hand blender.

  4. Add and stir the rest of the peas, soy cream. Add dill to taste and let it all boil for a couple more minutes.

  5. Done! Leftovers can be stored for the next day.


Tip: If you let the soup thicken, it can also double as a very delicious sandwich spread!

Courses: Main Course, starter
Cuisines: Fusion
Difficulty: level 2 (average)
Cooking time: 30-60 minutes
Number ingredients: 10-15 ingredients
Taste: savory
Preparation method: cooking
Type of dish: soup
Campaigns: VeggieChallenge

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