Dairy-Free Erwtensoep (Dutch Pea Soup)

Ingredients

• 1 lb Split peas, dried
• 8 cups Vegetable broth
• 1 lb Smoked sausage (check label for allergens)
• 2 stalks Celery, diced
• 1 large Carrot, diced
• 1 large Onion, diced
• 1 medium Leek, sliced
• 1 medium Potato, diced
• 6 slices Rye bread (check label for allergens)
• 0.25 cup Mustard
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1Rinse the split peas and place them in a large pot.
2. 2Add the vegetable broth, celery, carrot, onion, leek, and potato to the pot. Bring to a boil, then reduce heat and simmer for at least 1.5 hours, or until the split peas are very soft and the soup has thickened.
3. 3While the soup is simmering, slice the smoked sausage and add it to the pot during the last 30 minutes of cooking time.
4. 4Before serving, use an immersion blender to partially blend the soup for a creamier texture (optional).
5. 5Season with salt and pepper to taste. Serve hot with rye bread and mustard.

Related Guides