Say what? Say 'snert' - a nourishing dutch pea soup
Every country all over the world has their special dishes, normally filled with ingredients that grow locally. A good example of such a local dish in The Netherlands goes by the charming name of ‘snert’, a thick split pea soup filled with winter veggies.
Traditionally this soup is made with meat but this vegan variation does the trick for us. This is not a soup you serve as a starter but rather as a proper meal, it is super nutritious, easy to make and great for cold days. The winter veggies will give you a good dose of immunity support to help prevent catching colds or the flu.
Vegan Dutch pea soup (serves 4-6)
Ingredients (serves 4-6)
- 500 gram of split peas (let them soak for at least an hour)
- ½ a celeriac (medium size), diced
- 3 large carrots, sliced
- 1 sweet potato, diced
- 1 onion, finely chopped
- 1 leak, thinly sliced
- 1 handful of celery leaves (chopped)
- 2 handfuls of diced pumpkin (optional)
- 2 cubes of organic vegetable stock
Preparation (max. 60 minutes)
- Cook the split peas In a large pot with 1,5 liter of water and the vegetable stock. Allow to gently cook for about an hour. The split peas will start to fall apart. Stir from time to time.
- After one hour add all the chopped veggies and celery leaves and allow to cook for another 30 minutes. Check if the veggies are all cooked, otherwise extend the cooking time with another 10 minutes.
- Add salt and freshly ground black pepper to taste and leave to stand for at least 10 minutes before serving. Allowing the soup to cool down a little bit will bring out the taste. Before serving sprinkle a little dash of chopped celery leaves on top. Enjoy! Or as the Dutch say: Eet smakelijk!