Winter time! And so we think it's time for one of our favourite winter dishes: vegan pea soup with spice. That spice comes from the chilli, extra delicious to warm yourself up with after a cold winter day. This soup is made according to an old family recipe, only we replaced the smoked sausage and bacon with something else delicious.
Kid-friendly & zesty: vegan pea soup
The big soup pan has been on the stove here since late September. This snert is vegetable, nicely spicy and loved by my children. The combination of pieces of celeriac and potato is perfect. I prepare this vegan pea soup a day in advance, because then the soup tastes even better. According to connoisseurs, pea soup should not even be called snert until the soup has stood overnight. The soup thickens up nicely overnight, making it look just like porridge, they thought. In North-West and Eastern Europe, the thick varieties of pea soup are popular. In Canada, the US, Australia, India and the Middle East, on the other hand, they like a slightly less bound variant.
Should you find the vegan pea soup too hearty yourself the next day, you can always add a splash of water. Sometimes I add pieces of vegetable smoked sausage to this snert with spice, I warm these up before we eat.
Do you make this big pan full of vegan pea soup? Then you'll have a delicious lunch the day(s) after. Vega(n) soup can be kept much longer than when animal products are added. You can also freeze it!
Vegan pea soup
Kitchenware
- large soup pan
- frying pan
- colander
Ingredients
- 500 gr split peas
- 2 litres vegetable stock
- 3 bay leaves
- 1 red pepper
- 1 onion
- 1 red pepper
- 1 leeks
- 2 fluorescent curry powder
- 1 carrot
- 1 fluorescent turmeric
- ½ celeriac
- 4 potatoes floury sth.
- celery leaves
- 1 fluorescent sambal oelek
- bit oil for baking
Instructions
- Wash the split peas.
- Bring the stock to the boil. Add the split peas and bay leaves and cook over low heat for 1 hour.
- Meanwhile, wash and chop the vegetables. Remove the seeds from the red pepper as required.
- Sauté the pieces of onion, pepper, leek and red pepper in the curry powder and turmeric.
- After 45 minutes, add this to the stock with the pieces of carrot, celeriac and potato and cook for another 45 minutes.
- Add chopped celery leaves and sambal Oelek to taste if desired.
Notes
Delicious with plant-based vegan pea soup
You will find this recipe (with more delicious and child-friendly dishes) in the first cookbook I wrote for the family that would like to put less meat on the table: Mum will you make this more often? Pea soup naturally goes with rye bread and bacon. Even bacon is available plant-based in supermarkets these days. Have you tried ‘Specktakel’ from De Vegetarische Slager, for instance? My family finds it a good substitute for breakfast bacon. Enjoy this vegan pea soup!
More recipes to get hot!
- Also with spirit: spicy tofu
- In winter fashion: Celeriac lasagne with vegan bolognese
- Classic in a new look: vegan stew kale.
- Also delicious for warming up: vegan lentil soup or vegan vegetable soup.
Photo credits: Anne van Twillert.
