Dutch Erwtensoep… But Make It Vegetarian

When you are in the Netherlands, the wind from the North Sea can hit you like hundreds of tiny sharp knives. You step back inside, and all you want is to warm yourself up—not only from the outside, but from the inside as well. There are few dishes that capture the Dutch weather quite like erwtensoep—a thick, deeply comforting split pea soup that instantly makes everything feel a little better.

Traditionally, erwtensoep is cooked with smoked pork and served with slices of rookworst, the Dutch smoked sausage. But the heart of the dish isn’t the meat—it’s the peas themselves, slowly breaking down into a rich, velvety soup that feels almost like a stew. This vegetarian version I made stays true to the character of traditional erwtensoep—thick, hearty, and deeply warming—while relying on smoked paprika and a touch of umami to recreate that depth usually provided by sausage.

Serves: 6
Total time: 1 hour 30 minutes

INGREDIENTS

For the soup base

300 g (about 1½ cups) green split peas, rinsed

1 large onion, diced

2 medium carrots, diced

1 medium leek, sliced (white and light green parts)

1 celery stalk or ½ celeriac, diced

3 medium potatoes, peeled and diced

1 bay leaf

1–1½ L vegetable broth (4–6 cups)

Salt and black pepper to taste

For depth of flavor

1 tsp smoked paprika

1–2 tsp soy sauce

1 smoked vegan sausage (optional)

For serving

Fresh celery or parsley leaves

METHOD

1. Start the soup base

In a large pot, combine the split peas, onion, leek, carrot, celery or celeriac, potatoes, bay leaf, and smoked paprika. Pour in the vegetable broth and bring the mixture to a gentle boil.

2. Let it simmer slowly

Reduce the heat to low and partially cover the pot. Let the soup simmer for about 60 minutes, stirring occasionally. As the peas cook, they will gradually break down and thicken the soup into its characteristic creamy texture. If the soup becomes too thick, add a little extra broth or boiling water.

3. Season the soup

Stir in the soy sauce, salt, and black pepper. Taste and adjust the seasoning. If you want a slightly smokier flavor, add a pinch more smoked paprika.

4. Optional: add vegan rookworst

If using vegetarian smoked sausage, slice it and add it to the soup during the last 10 minutes of cooking so it warms through.

5. Serve

Remove the bay leaf. Ladle the soup into bowls and garnish with fresh celery or parsley leaves or parsley. And… enjoy it!