Something that I enjoy about recording these recipes is that it brings back memories. Growing up in the Netherlands, this dutch winter staple was a one of my Ghanian father’s favourite dishes. This version of erwten soep as it is called in Dutch, is a rich soup which is will fill you up and give you all the energy you need to get trough the cold winter months.
Traditionally Dutch split pea soup also contains sausage. This however is a meat free recipe. I also used some seasonal produce which might not be available where you are, these ingredients can be left out or substituted.
- 2 Cups Split peas
- 2 Litres Water
- 1 Leek
- 1 Carrot
- 1 Celery Stick
- 1/4 Celery root *Optional
- 2 Bay leaves
- Salt & pepper
- Wash the vegetables and cut the Leek into rings and cut the carrot, celery stick and celery root into cubes.
- Put the split peas in a pot and add water and bay leaves. Cover the pot with with its lid and allow the peas to cook for 15 minutes
- After 15 minutes check on the peas, mix it and add salt and pepper. Cook it for an additional 15 minutes with the lid on the pot
- Add the cut veggies and add more salt and pepper if needed.
- Cook it over a medium to low fire until for an additional 40 to 45 minutes.
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