Erwtensoep (Dutch Pea Soup) - Vegan

Instructions

1. 1Rinse the 500 g green split peas thoroughly under cold running water in a colander until the water runs clear. In a large heavy-bottomed pot (at least 6-quart / 6000 ml capacity), combine the rinsed 500 g split peas with the 2000 ml of vegetable broth.
2. 2Add the 200 g diced smoked tofu, 200 g diced celery root, 2 medium diced carrots, 1 large chopped onion, 1 large sliced leek, and 2 medium diced potatoes to the pot. Stir in the 2 bay leaves and 1 tsp dried thyme.
3. 3Place the pot over high heat and bring the mixture to a rolling boil, approximately 100°C. Once boiling, reduce the heat to low, ensuring the soup maintains a gentle simmer with small, consistent bubbles. Partially cover the pot with a lid, leaving a small gap for steam to escape.
4. 4Simmer the soup for 90 to 120 minutes (1.5 to 2 hours), stirring every 15-20 minutes to prevent the peas from sticking to the bottom. Continue cooking until the 500 g split peas are completely broken down and dissolved, and the soup has visibly thickened to a creamy, stew-like consistency.
5. 5Carefully remove and discard the 2 bay leaves from the soup. For a smoother texture, use an immersion blender to partially blend the soup directly in the pot, leaving some chunks for texture. Stir in the 1.5 tsp salt and 0.5 tsp black pepper, then taste and adjust seasoning if needed.
6. 6Serve the Erwtensoep hot, immediately after seasoning. It is traditionally served with a slice of gluten-free bread on the side.

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