This is a very Dutch recipe and is usually served at outdoor ice skating events, where it is known as ‘snert’, which I cannot translate at all.
It’s actually more of a winter warmer, but since it has been so cold and winter like, I thought you might enjoy it. Plus, there are no spring greens available just yet!

Dutch split pea soup
Dutch split pea soup


Rinse the green split peas in cold water. Place them with 1 litre of water in a pan and cook for 1 hour. Meanwhile chop all the vegetables. Put them in together with the split peas and 1.5 ltr of stock. Boil for another 1.5 hours. (I know it’s a slow process, but it’s well worth it - it’s very tasty!) Stir regularly.

Add the smoked tofu for the last 10 minutes and heat it through.

Serve with 100% rye bread or pumpernickel bread topped with either (Dutch) cheese, hummus or Sunwheel pear/apple fruit spread.


  • 1 ltr water
  • 300g green split peas
  • 1.5 ltr vegetable stock
  • 1 big carrot, chopped
  • 1 leek, chopped
  • 1 onion, chopped
  • 1 small celeriac, chopped
  • Smoked tofu in cubes
  • OR smoked sausage
  • Handful of flat-leaf parsley
  • (Dairy free) cheese to serve
  • OR Pear/apple spread to serve
  • Pumpernickel Bread to serve