There I was, on a lazy Sunday afternoon, stirring my new invention – vegetarian pea soup, which we all call ‘snert’ in Dutch (though that doesn’t sound too appetizing). I promised the magazine Glamour that I would make a delicious – and healthy, naturally – winter meal for the #GenerationGlamour-party. Enough to serve three hundred people!!! Pea soup seemed like a good idea, since it’s high in protein. The traditional recipe also includes smoked sausage, but to keep it healthy and light, I omitted the meat. So while it seemed like a good idea, it turned out to be pretty difficult to transform a traditional meal to a hip and healthy one.
After a day of messing around in the kitchen trying to put together the perfect ‘Snert’ à la Rens, the final product turned out amazing! My sweet, yet spicy ‘snert’ was thoroughly enjoyed by my sister, my nephew and three hundred Glamour-girls. Special thanks go out to Elnaz, owner of the salad bar, Venkel, in Amsterdam. She made sure everybody tasted my ‘snert’ along with many other healthy snacks.
And now that the winter is really starting in Holland and the cold is coming, my ‘snert’ will only taste better. But no matter what climate you happen to be in, take a Sunday off and get to work in your kitchen.
3 days in the fridge, 3 months in the freezer
large soup pot
– 500 g split peas
– 3 liters stock or 2 organic stock cubes or 5 tbsp veggie powder mix
– 1 large carrot
– 1 sweet potato
– 1 large onion
– 300 g celeriac
– 3 scallions
– 3 garlic cloves
– 2 bay leaves
– 1 tbsp each of tumeric-, cayenne pepper- and curry powder
– 120 g white beans, jarred
– 2 sprigs of thyme
– a handful of parsley
– 6 sprigs of chive, optional
Cook the split peas in the stock water, together with the bay leaves in a large pot. Simmer for 30 minutes until the peas are cooked. You can skim the foam off the top and the foam usually stops occurring after you have cooked it for about 10 minutes. Meanwhile, chop the carrot, sweet potato, onion, celeriac and parsley into small pieces. Press the garlic using a garlic press. Add the veggies and herbs to the stock and simmer on low for about 45 minutes. Remove the bay leaves. You can puree the soup using an immersion blender if you'd like. Serve the soup in bowls and garnish with chopped chives.
Tip: the soup is really delicious with a splash of organic soy cream on top.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!