SPLIT PEA SOUP is a traditional winter soup in The Netherlands. It has many health benefits since it’s stuffed with veggies – split peas (excellent source of fibre and minerals), leek (vitamin K, vitamin B6), carrots (excellent source of beta-carotene and good against heart disease), onions (help prevent osteoporosis), and turnip celery (rich in fiber and very low in calories).
YOU’LL NEED 2 HOURS TO MAKE THIS SOUP BUT most of it is waiting time. It takes 15 minutes to get the soup going, the rest is just letting it simmer. So, easy peasy stuff.
Split Pea Soup with Organic Sausage
Serves 6. Prep time 2 hours.
Cooking oil, 2 tbsp
Onions, 2 large, finely diced
Split peas, 500g dry weight, thoroughly washed
Hot water, 1,5L
Leek, 1 large
Carrot, 2 large
Turnip celery, 1
Few pinches of sea salt
1. HEAT UP OIL IN A LARGE SOUP PAN and fry onion on low heat for 5 minutes
2. ADD THE WATER AND SPLIT PEAS into the pan and leave on low heat for 20 minutes
3. IN THE MEANWHILE, SLICE CARROTS AND LEEK, and cut turnip celery into 1cm cubes.
4. AFTER 20 MINUTES, add turnip celery to the pan, then leave to simmer for 10 minutes.
5. ADD CARROT, LEEK AND SALT to the pan. leave to simmer for another hour to 90 minutes (until all the vegetables are very soft and the peas have fallen apart).
6. SLICE UP SOME GOOD ORGANIC SAUSAGE, add to the pan 5 minutes before taking it off heat, then serve and enjoy. Happy winter time!
TIP: freeze any leftover soup in meal size portions for a quick, substantial and healthy weeknight dinner!