Dutch - Split Pea Soup
Vegetarianism is growing rapidly in New Zealand, but other parts of the world have had meat-free cuisines for centuries. For a rich and varied plant-based diet, talk to Chinese, Indians, Mexicans… Our wonderful volunteers have shared authentic recipes from around the world. Most of these recipes were traditionally vegan, but some were meat-based recipes that have been ‘veganised’. We have collected 31 recipes from 31 different countries to share with you – one for each day of October, World Vegetarian Month.
Thanks to Margaret Johns for this recipe.
This soup uses green split peas and is very thick. It’s typically a winter dish, but can be used any time as it’s very filling.
- 500g green split peas
- 2 ½ liters water
- 250g (marinated) tofu (or 1 pct Vegie Delights Not-Bacon slices), cut into rectangular pieces
- 2 medium onions, diced
- 1 medium to large carrot, diced
- 1 leek, cut in rings
- 2 medium to large sticks of celery (or ¼ root celery) cut into cubes
- 3 potatoes, peeled and cut into cubes
- Salt and pepper to taste]
- 1 or 2 vegan sausages (optional ) (I used the Tonzu garlic & chili vegan sausages)
- Put the split peas and water in a stock pot, stir and bring to boil; then turn it down to the lowest heat and simmer for about an hour.
- While the peas are simmering roast the tofu/not-bacon pieces with some oil in the oven on a high temperature (turning the pieces several times) until slightly crunchy.
- After the split peas have cooked for about an hour, add the vegetables. Add salt and pepper to taste. Continue to simmer for about half an hour. When the vegetables are soft and the split peas are tender but not fully dissolved, the soup is ready. Add the tofu/not-bacon pieces just before serving. Alternatively these, together with the sausage can be added to each bowl on serving. Sprinkle chopped parsley on top of each bowl and serve.
- Note : The soup will thicken on standing and if eaten the next day will be more flavoursome. Traditionally eaten with rye bread!