Dutch Split Pea Soup (Erwtensoep)

This traditional Dutch dish is a perfect way to warm your hands with and fill your stomach while you’re at it! Although it is traditionally called a soup it is basically a stew in actuality. Any leftovers of this dish can also easily be stored by freezing it (preferably done in portions)
  • Preparation Time: 15 minutes
  • Cooking Time: 2 hours
  • Total Time: 2 hours 15 minutes


Servings: 6
  • 150 g
    green peas dried
  • 150 g
    split peas dried
  • 2.5 l
  • 1 cube
    vegetable bouillon
  • 1 small
  • 1
    winter carrot
  • 1
  • 1
  • 5 stalks
    celery leaves


  1. Rinse the green peas and split peas in a strainer or colander. Fill one large pan with 1 liter of water and add the peas and veggie bouillon. Cook for 1 hour.
  2. While that is cooking, take the time to chop the celeriac, carrot, onion, leek and celery leaves. Once the hour is up, add the chopped veggies and 1.5 liters of water.
  3. Let everything cook for another 1.5 hours while stirring regularly.
  4. Done! Serve with rye bread (optional)


Tip#1: Can be made even more delicious with savory topics such as hummus, mustard and/or tofu scramble or sweet toppings like apple syrup or jam.

Tip#2: Traditionally this dish is served with Rookworst (smoked sausage). If you want the authentic experience of this dish or would just like to have the savory flavor of sausage as well, look for plant-based smoked sausages in your area.


Courses: Lunch, Main Course
Cuisines: Dutch
Difficulty: Level 2 (average)
Cooking time: > 1 hour
Season: Winter
Number ingredients: 10-15 ingredients
Taste: Savory
Preparation method: Stew
Type of dish: Stew
Campaigns: VeggieChallenge

You may also be interested to taste

Egyptian Fig Cake


Vegan vanilla popsicles

Southern-style plant-based chicken goujons