Meal prep Family dinners Budget weekdairy-free

Dutch Split Pea Soup

Name: Dutch Split Pea Soup
Total time: 95 min
Yield: 6 servings
Cuisine: Netherlands
Ingredients: 300g dried green split peas; 100g pork belly slices, chopped; 1 vegetable stock cube; 2 celery sticks, chopped; 2 carrots, diced; 1 large potato, diced; 1 small onion, finely chopped; 1 small leek, washed and sliced; 150g celeriac, peeled and diced; 450g smoked sausage (rookworst), sliced

A comforting, thick winter stew packed with tender pork, smoked sausage, and earthy split peas.

95 min serves 6 Easy Watch

Ingredients

300g dried green split peas500g

100g pork belly slices, chopped500g

1 vegetable stock cube10 pack

2 celery sticks, chopped1 bunch

2 carrots, diced1kg

1 large potato, diced2.5kg

1 small onion, finely chopped1kg

1 small leek, washed and sliced1 bunch

150g celeriac, peeled and diced1 unit

450g smoked sausage (rookworst), sliced450g

Method

Gather the ingredients.
In a large soup pot, bring water, split peas, pork belly or bacon, pork chop, and bouillon cube to a boil. Reduce the heat to a simmer, cover and let cook for 45 minutes, stirring occasionally and skimming off any foam that rises to the top.
Remove the pork chop, debone, and thinly slice the meat. Set aside.
Add the celery, carrots, potato, onion, leek, and celeriac to the soup. Return to the boil, reduce the heat to a simmer and let cook, uncovered, for another 30 minutes, adding a little extra water if the ingredients start to stick to the bottom of the pot.
Add the smoked sausage for the last 15 minutes of cooking time. When the vegetables are tender, remove the bacon and smoked sausage, slice thinly and set aside.
If you prefer a smooth consistency, purée the soup with a stick blender. Season to taste with salt and pepper. Add the meat back to the soup, setting some slices of rookworst aside.
Serve in heated bowls or soup plates, garnished with slices of rookworst and chopped celery leaf.
Enjoy!

Cost to cook

serves 6 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £5.51 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£11.98 est. · serves 6

Ingredients

300g dried green split peas500g

100g pork belly slices, chopped500g

1 vegetable stock cube10 pack

2 celery sticks, chopped1 bunch

2 carrots, diced1kg

1 large potato, diced2.5kg

1 small onion, finely chopped1kg

1 small leek, washed and sliced1 bunch

150g celeriac, peeled and diced1 unit

450g smoked sausage (rookworst), sliced450g

Method

Gather the ingredients.

In a large soup pot, bring water, split peas, pork belly or bacon, pork chop, and bouillon cube to a boil. Reduce the heat to a simmer, cover and let cook for 45 minutes, stirring occasionally and skimming off any foam that rises to the top.

Remove the pork chop, debone, and thinly slice the meat. Set aside.

Add the celery, carrots, potato, onion, leek, and celeriac to the soup. Return to the boil, reduce the heat to a simmer and let cook, uncovered, for another 30 minutes, adding a little extra water if the ingredients start to stick to the bottom of the pot.

Add the smoked sausage for the last 15 minutes of cooking time. When the vegetables are tender, remove the bacon and smoked sausage, slice thinly and set aside.

If you prefer a smooth consistency, purée the soup with a stick blender. Season to taste with salt and pepper. Add the meat back to the soup, setting some slices of rookworst aside.

Serve in heated bowls or soup plates, garnished with slices of rookworst and chopped celery leaf.

Enjoy!