As the days get shorter and colder, the need for nice warming and filling soup increases. Certainly pea soup is really a soup you only eat at autumn and winter . On search looking for a good vegan recipe for pea soup I came across this recipe in the Volkskrant ️. There a similar search turned up, and one recipe came out a winner, the pea soup from Simply Vegan by Alexandra Penrhyn Lowe ️. The soup is nice and simple, as befits pea soup.

This recipe adheres as much as possible to the vegetables that really belong in pea soup for me: in addition to split peas, this soup contains leeks, carrots, potatoes and celeriac. This makes it a complete meal on its own. serve it with some slices toasted bread or croutons to finish it off.

Pea soup owes part of its flavor, of course, to the meat that is cooked along with the peas. This recipe for vegan pea soup shows that it can be very tasty even without meat. Before the vegetables are added to the soup, they are fried first. This gives the vegetables much more flavor. To make the soup a little richer in flavor I fried some smoked bell pepper along with the vegetables.

The soup does really get better from a savory addition like the croutons. You can substitute these for cubes of smoked tofu if necessary, but if you omit them altogether you are really missing something.

Tips

Put the peas on first and then prepare the rest of the vegetables. You'll have plenty of time during cook to cut these
Is the soup getting too thick? Then add some extra water . A soup that is too thin will automatically thicken if you let it simmer for a while, or if you let it stand a little longer
Pea soup reheats very well the next day. Then it is still not called snert, because snert can really only be called snert if it thickens because of the gelatin.
It also freezes well, so feel free to make a double portion

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ingredients

for 3 people

250 g

green split peas rinsed and drained
1

bay leaf
1.25 liter

bouillon
1 tbsp

olive oil
1

carrot diced
200 g

knolselderij in blokjes
2

aardappelen in blokjes vastkokend
0.5tsp

smoked paprika
leeks ringed
flat parsley chopped

for the croutons

1 tbsp

olive oil
3 slices

sourdough bread torn into pieces or diced or other bread
1 clove

garlic crushed
0.5tsp

bell pepper

Preparation

step 1

Bring the peas to a boil in a soup pan along with the bay leaf and bouillon . Turn the heat to low and simmer for 40 minutes . Stir frequently to prevent the peas from sticking to the bottom

step 2

Heat a large skillet or frying pan over medium-high heat. Add the oil , allow to warm briefly and sauté the carrot, celeriac and potato along with the smoked bell pepper until they begin to brown. Stir occasionally Does this not fit well in the pan? Then work in stages

step 3

Add the leeks and fry for another 5 minutes

step 4

Add the vegetables to the soup and bring to a boil again. Simmer the soup for another 20 minutes while stirring occasionally. Add more liquid if the soup starts to get too thick

step 5

When the soup is almost ready, make the croutons: heat oil in a frying pan. Make sure the oil is hot enough, or the bread will suck up very much oil . Add the bread, the garlic and the smoked bell pepper and stir everything together well. Fry on low-medium heat until the croutons are golden brown all around

step 6

Serve the soup with the parsley and croutons

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Soup | Lunch