Dutch Split Pea Soup (Vegan)
A hearty, traditional winter classic, fully plant-based, deeply comforting, and even better the next day.
Growing up, this was the soup that meant home. My mother made it every winter; a big pot simmering on the stove, filling the whole house with the smell of split peas, leek, and bay leaf. It's humble food, but it's the kind of nourishing, from-scratch cooking I believe in: real vegetables, real ingredients, nothing you can't pronounce.
This version is fully plant-based, warming from the inside out, and like most soups, only gets better the next day. It freezes beautifully too, so I always make a big batch. Whether you eat it the traditional way or with a splash of Hot Sauce. I hope it brings your kitchen the same comfort it's always brought mine.
— Charlotte 🌿
Ingredients
- Split peas500 g
- Water2 l
- Organic clean vegetable bouillon3 tsp
- Leek1
- Celeriac250 g
- Carrots2
- Cauliflower, cut into small floretsabout ⅓ head
- Potatoes2-3 (400 g)
- Bay leaf1
- Celery stalks2–3
- Brown Onion1
- Garlic clove1
- Black pepperto taste
- Saltto taste
Method
- Rinse the split peasRinse them thoroughly under cold water. No need to soak beforehand.
- Simmer the peasBring the water, bouillon, split peas and bay leaf to a boil in a large pot. Reduce to a gentle simmer and cook for about 1 hour, stirring occasionally.
- Prep the vegetablesWhile the peas simmer, peel and dice the carrots, potatoes and celeriac into roughly 1cm cubes. Slice the leek into rings and wash thoroughly to remove any grit. Peel and finely chop the onion and garlic. Cut the cauliflower into small florets and finely chop the celery.
- Break down the peasAfter about an hour, the split peas should start falling apart into a thick green mass. Some peas break down faster than others — give the pot a good stir a few times to help this along. Now it's time to add the vegetables
- Add the vegetablesAdd the chopped leek, celeriac, carrots, cauliflower, celery, onion, garlic and potatoes to the pot. Simmer gently for another 30 minutes, until the vegetables are tender and have softened into the soup.
- Season and serveTaste and season with extra pepper and salt as needed. Serve hot.
Charlotte's Tips
- Add a little bit of Hot Sauce when serving for anyone who likes it spicy.
- The soup is often even thicker and tastier the next day. Store it well-sealed in the fridge.
- It also freezes beautifully, keep it in sealed containers for up to 3 months.
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