Erwtensoep (Dutch Pea Soup) - Egg-Free & Vegan

Ingredients

• about 450 g Dried split peas
• 8 cups Vegetable broth
• 1 teaspoon Smoked paprika
• 1 large Onion, chopped
• 2 stalks Celery, chopped
• 1 large Carrot, chopped
• 1 Leek, sliced
• 2 medium Potatoes, peeled and diced
• about 450 g Vegan sausage, sliced (optional)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the split peas and soak them in water for at least 4 hours, or overnight.
2. 2Drain the split peas and transfer them to a large pot.
3. 3Add vegetable broth, onion, celery, carrot, leek, and potatoes.
4. 4Bring to a boil, then reduce heat to low and simmer for 1.5-2 hours, or until the split peas are very soft and the soup has thickened.
5. 5If using, add the vegan sausage during the last 30 minutes of cooking.
6. 6Season with salt, pepper, and smoked paprika.
7. 7Serve hot with gluten-free bread.

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