Dutch split pea soup
Seasonal Vegan, Vegetarian, Dairy free, Egg free recipe
This is a very Dutch recipe and is usually served at outdoor ice skating events, where it is known as ‘snert’, which I cannot translate at all.
It’s actually more of a winter warmer, but since it has been so cold and winter like, I thought you might enjoy it. Plus, there are no spring greens available just yet!
Preparation
Rinse the green split peas in cold water. Place them with 1 litre of water in a pan and cook for 1 hour. Meanwhile chop all the vegetables. Put them in together with the split peas and 1.5 ltr of stock. Boil for another 1.5 hours. (I know it’s a slow process, but it’s well worth it - it’s very tasty!) Stir regularly.
Add the smoked tofu for the last 10 minutes and heat it through.
Serve with 100% rye bread or pumpernickel bread topped with either (Dutch) cheese, hummus or Sunwheel pear/apple fruit spread.
Special Diets
When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Dairy free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
Dutch split pea soup
Ingredients
- 1 ltr water
- 300g green split peas
- 1.5 ltr vegetable stock
- 1 big carrot, chopped
- 1 leek, chopped
- 1 onion, chopped
- 1 small celeriac, chopped
- Smoked tofu in cubes
- OR smoked sausage
- Handful of flat-leaf parsley
- (Dairy free) cheese to serve
- OR Pear/apple spread to serve
- Pumpernickel Bread to serve
Please Note: May still contain traces of gluten, egg and dairy or other allergens.
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