Erwtensoep (Dutch Split Pea Soup)

Yield: 6 servings
Prep time: 15 minutes + overnight soak
Cook time: 4 hours

Ingredients

• 400 g dried split peas
• 2.5 L water
• 2 onions, chopped
• 2 carrots, chopped
• 2 celery stalks with leaves, chopped
• 3 garlic cloves, minced
• 1 bay leaf
• 1 pinch rosemary
• 1 small chili pepper piece
• 30 ml olive oil
• 2 tbsp flour
• 200 g vegan smoked sausage (or smoked tofu/tempeh)

Instructions

1. Soak split peas overnight. Drain, reserving soaking liquid.
2. Place peas and liquid in a pot with enough water to make 3 L total. Add onions, carrots, celery, garlic, rosemary, chili, and bay leaf. Bring to a boil, then simmer 45 minutes.
3. Remove vegetables and bay leaf, strain broth, skim any foam, and return liquid to pot.
4. Simmer peas for 3 hours until soft. Purée peas and return to broth.
5. Mix flour with a little cooled soup, whisk, then stir into pot to thicken.
6. Add vegan sausage/tofu, simmer until heated through.
7. Serve hot, traditionally with pancakes on the side.