Dutch split pea soup

This dense and filling Dutch pea soup is like a warm blanket on a rainy day. Even the worst weather won’t be able to spoil your mood!

I’ve never liked the traditional pea soup. I grew up hating the Polish version – made with yellow peas, lots of bacon and kielbasa – which, to be honest, tasted like heavy, greasy slush.
Many years later I found myself liking the Dutch pea soup aka Erwtensoep a little better mainly because it was less greasy but I completely fell in love with the vegan version of it!

This recipe is made with green split peas, plenty of vegetables, served with crispy garlic croutons and let me tell you – it tastes AMAZING!
It’s full of protein, fiber, gluten free and very comforting.

vegan split pea soup

What will you need to prepare this soup?

PEAS : I have obviously used green split peas, but plain yellow are fine too
VEGETABLES : onion, celery root and stalk, carrots, garlic and potatoes. Traditionally, the leek is also added, but I prefer the soup without it
SPICES : bay leaf, freshly ground black pepper and a pinch of smoked paprika
VEGETABLE BROTH : homemade or store bought. Soup is quite thick so if you prefer a slightly thinner soup, simply use more stock

vegan dutch split pea soup

Dutch split pea soup

Servings 6 servings
Prep Time 10 mins
Cook Time 50 mins
Total Time 55 mins


  • Cooking pot


  • 2 cups dried green split peas
  • 8 cups vegetable broth
  • 1 tbsp vegetable oil
  • 1 onion peeled and diced
  • ¼ celery root peeled and cubed
  • 2 celery stalks chopped
  • 1 carrot peeled and cubed
  • 1 large potato peeled and cubed
  • 3 cloves garlic peeled and chopped
  • 1 bay leaf
  • salt and pepper to taste
  • ½ tsp smoked paprika


  • Heat oil in the cooking pan
  • Add onion, celery root and stalks, carrot, garlic and smoked paprika.
    Sauté until the vegetables start to soften, stirring from time to time, about 3-4 minutes.
  • Pour in the broth, add split peas, potatoes, bay leaf and bring to a boil.
    Lower the heat and cook, covered until peas are soft, about 40 - 45 minutes, stirring from time to time and adding a little extra water if needed.
  • If you prefer a smooth consistency, purée the soup with a [ stick ] blender. Season to taste with salt and pepper.


Nutritional value - portion without croutons
330 kcal | Carbohydrates 56 g | Protein 18.5 g | Fat 4 g | Fiber 4.8 g
Course: Main Course, Soup
Keyword: budget friendly, carrots, celery root, easy, gluten free, nut free, potatoes

How to store and reheat split pea soup?

STORING LEFTOVERS : Make sure to let your soup come to room temperature. Then store in the fridge, covered for 3 – 4 days.
Freeze this soup for up to three months by placing it in an airtight container or freezer bags.
HOW TO REHEAT : To reheat a single serving, pour it into a small pan and warm it up on the stovetop [ you can also pour it into a bowl and microwave it for a few minutes until warmed through ].
For a bigger batch, just pour it back into the pot and warm it up on the stovetop.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @vitobites on Instagram and hashtag it #vitobites.
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Cooked with by Magdalena Wrona.
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