Vegan Erwtensoep (Dutch Pea Soup)

Ingredients

• 1 cup Dried Green Split Peas
• 8 cups Vegetable Broth
• 2 medium Carrots
• 2 stalks Celery
• 1 medium Onion
• 1 medium Potato
• 1 package Vegan Smoked Sausage
• 1 Bay Leaf
• 1 tsp Dried Marjoram
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1Rinse the 1 cup of Dried Green Split Peas under cold running water in a fine-mesh sieve until the water runs clear. Peel the 2 medium Carrots, 2 stalks Celery, 1 medium Onion, and 1 medium Potato, then cut all of them into 1/2-inch (1.25 cm) cubes.
2. 2In a large heavy-bottomed pot (at least 6-quart / 5.7-liter capacity), combine the rinsed 1 cup of Dried Green Split Peas, 8 cups of Vegetable Broth, the cubed 2 medium Carrots, 2 stalks Celery, 1 medium Onion, and 1 medium Potato. Add the 1 Bay Leaf and 1 tsp of Dried Marjoram, then bring the mixture to a rolling boil over high heat (around 212°F / 100°C).
3. 3Once boiling, reduce the heat to low so the soup maintains a gentle simmer (around 190-200°F / 88-93°C). Cover the pot and let it simmer for 60 to 75 minutes, stirring occasionally, until the split peas are very tender and easily mashable, and the soup has visibly thickened.
4. 4While the soup simmers, prepare the 1 package of Vegan Smoked Sausage: slice it into 1/4-inch (0.6 cm) thick rounds. Heat a medium skillet over medium heat (around 300-350°F / 150-175°C) and cook the sliced sausage for 5-7 minutes, turning occasionally, until lightly browned and heated through.
5. 5Carefully remove and discard the 1 Bay Leaf from the soup. For a creamier texture, use an immersion blender to partially blend about one-third of the soup directly in the pot, leaving some vegetable pieces intact. Stir the cooked and sliced 1 package of Vegan Smoked Sausage into the soup and continue to heat over low heat (around 180°F / 82°C) for 5 minutes, ensuring the sausage is fully warmed through.
6. 6Stir in 1 tsp of Salt and 1/2 tsp of Black Pepper, then taste the soup and adjust the seasoning if desired. Serve the soup hot.

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