Dairy-Free Erwtensoep (Dutch Pea Soup)
A thick and hearty Dutch pea soup made without dairy, using vegetable broth for a rich flavor. Features smoked sausage and various vegetables.
Ingredients
- about 450 g Split peas, dried
- 8 cups Vegetable broth
- about 450 g 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
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse the split peas and place them in a large pot.
- 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.
- 3While the soup is simmering, slice the smoked sausage and add it to the pot during the last 30 minutes of cooking time.
- 4Before serving, use an immersion blender to partially blend the soup for a creamier texture (optional).
- 5Season with salt and pepper to taste. Serve hot with rye bread and mustard.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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