Dutch style split pea soup with carrot and celeriac
A thick, spoon-standing green split pea soup with celeriac and smoked paprika, a hearty Dutch style winter bowl.
- Time1 hr 15
- LevelEasy
- Costabout £0.53 a head
Ingredients
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Method
- 1
Heat the oil in a large pan and cook the onion, leeks and celery for 8 minutes until soft.
8 min - 2
Add the split peas, stock, bay leaves and paprika. Bring to the boil, skim off any foam and turn down to a simmer.
- 3
Cover and cook for 40 minutes, stirring now and then.
40 min - 4
Add the carrot and celeriac and cook for 20 minutes until everything is soft.
20 min - 5
Remove the bay leaves. Blend a third of the soup with a hand blender, leaving the rest chunky.
- 6
Stir in the parsley, season with pepper and serve with wholemeal bread.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.