Pea Soup

Pea Soup

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Servings4

Community Recipe

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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

  • 1500 ml
    vegetable stock
  • 500 g
    dried split peas
  • 1 pcs
    onion
  • 3 pcs
    potatoes (waxy)
  • 1 pcs
    red chili pepper
  • 3 pcs
    carrots
  • 1 pcs
    celeriac
  • 4 pcs
    bay leaves
  • 50 g
    celery leaves
  • 1 pcs
    smoked tofu

Instructions

  1. 1Rinse the dried split peas thoroughly under cold running water.
  2. 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.
  3. 3Meanwhile, cut the bunch of celery, the onion, potatoes, carrots, celeriac, and red pepper into small, bite-sized pieces.
  4. 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.
  5. 5Cut the smoked tofu into cubes and add them to the soup.
  6. 6Remove the bay leaves. Season the soup with black pepper and, if desired, a little extra salt.
  7. 7You can serve the soup right away, but it’s also suitable for freezing for later use.

Nutrition

No nutritional information available for this recipe.

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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.