Dutch Pea Soup (Snert) - Dairy-Free

Ingredients

• 1 lb Dried Green Split Peas
• 8 cups Vegetable Broth
• 1 package Smoked Sausage (Vegan)
• 1 large Onion
• 2 stalks Celery
• 2 medium Carrots
• 1 large Leek
• 1 tbsp Olive Oil
• 1 Bay Leaf
• 1 tsp Dried Thyme
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1Measure 1 lb of dried green split peas and rinse them thoroughly under cold running water until the water runs clear.
2. 2Peel and finely chop 1 large onion. Wash and finely chop 2 stalks of celery. Wash and peel 2 medium carrots, then finely chop them. Wash and trim 1 large leek, then finely chop it. Add the chopped onion, celery, carrots, and leek to a large, heavy-bottomed pot or Dutch oven with 1 tbsp of olive oil. Heat over medium heat (350°F / 175°C) and cook, stirring occasionally, for 8-10 minutes, or until the vegetables are softened and the onion is translucent.
3. 3Add the rinsed 1 lb of dried green split peas, 8 cups of vegetable broth, 1 bay leaf, and 1 tsp of dried thyme to the pot with the softened vegetables. Stir everything together.
4. 4Increase the heat to high and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for at least 1 hour and 30 minutes, or until the split peas are very tender and the soup has thickened considerably. Stir occasionally to prevent sticking.
5. 5While the soup is simmering, take 1 package of smoked sausage (vegan) and slice it into 1/2-inch thick rounds. Place the sausage slices in a separate skillet over medium-high heat (375°F / 190°C). Cook for 3-4 minutes per side, until browned and heated through.
6. 6Once the soup has simmered and the peas are tender, remove and discard the bay leaf from the pot. Use an immersion blender to carefully blend the soup directly in the pot until it reaches your desired consistency. You can blend it until mostly smooth or leave it slightly chunky.
7. 7Stir the cooked, sliced 1 package of smoked sausage (vegan) into the blended soup. Add 1 tsp of salt and 1/2 tsp of black pepper. Stir well to combine.
8. 8Serve the Dutch Pea Soup hot.

Substitutions

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