Dutch-style pea and vegetable soup with turkey

Ingredients

For 1 serving

• Split peas60 g
• Turkey breast100 g
• Leek0.5
• Celeriac80 g
• Carrots1
• Potatoes80 g
• Vegetable broth650 ml
• Dried thyme1 g
• Rye bread1
• Saltto taste
• Black pepperto taste

Contains: gluten, celery,

In season: November – March

Method

1. Rinse the split peas in a sieve. Put them in a pot with the vegetable stock and dried thyme, bring to the boil, skim and simmer over low heat, lid ajar, for 30 minutes, stirring now and then.
2. Meanwhile wash the leek well and slice it into rounds; peel the celeriac, carrot and potatoes and dice them into about 1.5 cm pieces.
3. Add the leek, celeriac, carrot and potatoes and cook for 25 minutes over low heat, stirring so it doesn't stick, until the peas have broken down and the vegetables are tender.
4. Cut the turkey breast into cubes of about 2 cm, add them to the soup and cook for 8 minutes, until white right through; season with salt.
5. Serve the soup nice and thick, as the Dutch tradition wants, with a grind of black pepper and the rye bread.