Pea Soup
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Prep time20 min
Cook time80 min
Total time100 min
DifficultyEasy
Servings4
A heartwarming, plant-based pea soup packed with vegetables and flavor. This vegan take on the classic Dutch snert is generously filled with split peas, potatoes, carrots, celeriac, and smoked tofu for a smoky touch. Perfect for cold days!
Ingredients
Amounts for 4 servings
- 1500 mlvegetable stock
- 500 gdried split peas
- 1 pcsonion
- 3 pcspotatoes (waxy)
- 1 pcsred chili pepper
- 3 pcscarrots
- 1 pcsceleriac
- 4 pcsbay leaves
- 50 gcelery leaves
- 1 pcssmoked tofu
Instructions
- 1Rinse the dried split peas thoroughly under cold running water.
- 2In a large soup pot, bring the vegetable broth to a boil and add the rinsed split peas and bay leaves. Let it simmer for 30 minutes.
- 3Meanwhile, cut the bunch of celery, the onion, potatoes, carrots, celeriac, and red pepper into small, bite-sized pieces.
- 4After 30 minutes, add the chopped vegetables to the pot. Let the soup simmer for another 45 minutes, until the split peas fall apart and the vegetables are tender.
- 5Cut the smoked tofu into cubes and add them to the soup.
- 6Remove the bay leaves. Season the soup with black pepper and, if desired, a little extra salt.
- 7You can serve the soup right away, but it’s also suitable for freezing for later use.
Nutrition
Per serving
- Calories765
- Protein41.8 g
- Carbohydrates122.3 g
- Fat7.2 g
- Fibre20.9 g
Estimated from the ingredients — not published by the source.
soep
Source:De groene meisjes
Recipes and nutritional values are for inspiration only and are no substitute for professional dietary or medical advice. If you have allergies, always check the ingredient labels.
