Vegetarian Dutch split-pea soup

Vegetarian Dutch split-pea soup. home-cooked, drained, not canned, Raw peeled potato, Raw carrots.

Karlijn Swaen — adaptação

15 + 35 min · 4

Ingredients

• 800 g home-cooked, drained, not canned
• 200 g Raw peeled potato
• 180 g Raw carrots
• 180 g Raw leek
• 180 g Raw celeriac
• 100 g Raw onions
• 12 g Fresh parsley
• 1000 g water retained in recipe; excludes discarded cooking water
• 200 g plain rye bread, without eggs, dairy or animal fat
• 4 g Table salt
• 1 g Ground black pepper

Preparation

1. Use split peas already cooked at home and drained, not canned. Dice potato, carrot, celeriac and onion; wash and finely slice leek.
2. Put all vegetables and measured water into a saucepan. Simmer covered for 20 minutes, then add cooked peas, salt and pepper and simmer 10 minutes more.
3. Blend about one-third of the soup and mix back in for a thick texture. Add chopped parsley and serve with 50 g rye bread per person.