Split pea soup is a traditional winter soup in The Netherlands. It has many health benefits since it’s stuffed with veggies – split peas (excellent source of fibre and minerals), leek (vitamin K, vitamin B6), carrots (excellent source of beta-carotene and good against heart disease), onions (help prevent osteoporosis), and turnip celery (rich in fiber and very low in calories). Notice we’re using boiling water instead of vegetable stock. The flavors of the soup’s ingredients are wonderful enough on their own, and let this soup stay low salt.
You’ll need 2 hours to make this soup but most of it is waiting time.
Traditional Split Pea Soup
HEAT UP OIL IN A LARGE SOUP PAN and fry onion on low heat for 5 minutes.
ADD THE WATER AND SPLIT PEAS and leave on low heat for 20 minutes
IN THE MEANWHILE, SLICE CARROTS AND LEEK, and cut turnip celery into 1cm cubes.
ADD TURNIP CELERY to the pan, then leave to simmer for another 10 minutes.
ADD CARROT AND LEEK. Leave to simmer for another hour to 90 minutes (until all the vegetables are very soft and the peas have fallen apart). Take off heat, add salt to taste. Serve hot.