Vegetarian Dutch Pea Soup, Basil & Matured Cheese

When it gets colder outside, I love to eat soup. Especially this Dutch Pea Soup. Traditionally this soup is eaten with smoked sausage, cooked pork chops and/or crispy bacon. However, I wanted to eat this soup vegetarian so substituted the meat for basil leaves & matured goat cheese. You could also use another salty cheese like feta or another matured cheese. Looking for a vegan version? Just leave out the cheese!

Dutch Pea Soup, Basil & Cheese

Servings 4 servings
Prep Time 10 minutes
Cook Time 2 hours
5 minutes


  • Blender
  • Cooking pan


  • 300 gram Split Peas
  • 1,5 liter Stock
  • Some dried Chiliflakes
  • 1 Onion
  • 1 clove Garlic
  • 1 Leek
  • 1 Carrot
  • ½ Celeriac
  • 1 Potato
  • 2 Bay Leaves

Serve with..

  • Fresh Basil Leaves
  • Matured Cheese



  • Wash and drain the split peas.
  • Cut the clove of garlic and onion in slices, the leek in rings and the carrot, potato and celeriac in cubes.

Making the Soup

  • Melt a few tablespoons olive oil to the cooking pan. Bring up the heat, and add the onion & garlic. Bake these until the onions are glossy.
  • Then add the stock, split peas, chili flakes & bay leaves. Cook this for about an hour.
  • After an hour, add the carrots, potato, leek & celeriac. Add some water if the soup if getting too thick. Now, cook the soup until the carrots and celeriac are cooked.
  • Remove the bay leaves, and blend the soup until you have a smooth green soup. You can blend the soup completely, or just a little bit to create a more creamy soup with chunks.

Serve the Soup

  • Serve this soup with some basil and flakes of matured cheese. However, if you like meat, you can also serve this soup with crispy bacon or smoked sausage.
Course: Dinner, Lunch, Soup
Cuisine: Dutch, Sustainable
Keyword: Vegetarian

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