Split pea soup is a Dutch classic. Perfect for the colder winter months.
This is a thick soup. If you like it a bit thinner, just add more water or vegetable stock.
Put 1,5l of water (or vegetable stock) in a pot. Add 350 grams of split peas and a bay leaf. Bring it to a boil. Then turn down the heat and let simmer for 60 minutes, until tender.
Clean and chop 1 leak, 1 carrot, a quarter of a celeriac and a large onion.
Take the bay leaf out and add the chopped veggies to the pot. Keep the lid closed. Let simmer for another 20 minutes.
You can put a blender through it, to get a thick, smooth soup, or just leave it rustic
Traditionally smoked sausage is added to the soup. We chose the vegan smoked sausage from the Albert Heijn home brand. Follow the instructions on the package for cooking. Cut in small slices and add to the soup.
We suppose some vegan bacon-bits could also do the trick.
To be enjoyed on a lazy Sunday.
Tip: double up on the ingredients and make a big pot.. it’ll even taste better the second day