Dutch Split Pea Soup (Erwtensoep)

This traditional Dutch dish is a perfect way to warm your hands with and fill your stomach while you’re at it! Although it is traditionally called a soup it is basically a stew in actuality. Any leftovers of this dish can also easily be stored by freezing it (preferably done in portions)

Preparation Time: 15 minutes
Cooking Time: 2 hours
Total Time: 2 hours 15 minutes

Ingredients

Servings: 6

150 g

green peas dried
150 g

split peas dried
2.5 l

water
1 cube

vegetable bouillon
1 small

celeriac
1

winter carrot
1

onion
1

leek
5 stalks

celery leaves

Instructions

Rinse the green peas and split peas in a strainer or colander. Fill one large pan with 1 litre of water and add the peas and veggie bouillon. Cook for 1 hour.
While that is cooking, take the time to chop the celeriac, carrot, onion, leek and celery leaves. Once the hour is up, add the chopped veggies and 1.5 liters of water.
Let everything cook for another 1.5 hours while stirring regularly.
Done! Serve with rye bread (optional)

Notes

Tip#1: Can be made even more delicious with savoury topics such as hummus, mustard and/or tofu scramble or sweet toppings like apple syrup or jam.

Tip#2: Traditionally this dish is served with Rookworst (smoked sausage). If you want the authentic experience of this dish or would just like to have the savoury flavour of sausage as well, look for plant-based smoked sausages in your area.