Thick split pea soup with lean smoked sausage
Classic Phase 4 split pea soup, thick and protein-rich thanks to split peas and lean smoked sausage.
This thick split pea soup with lean smoked sausage is a Dutch classic in a lighter, more balanced version. The split peas cook down naturally into a thick, comforting soup where your spoon stands upright. With carrot, leek, celery and slices of lean smoked sausage it becomes a complete, warming meal for cold days.
In Phase 4 it's about maintenance and balance, and this split pea soup fits nicely there. The split peas deliver plant-based protein and slow-release carbs and fibre, whilst the lean smoked sausage adds extra protein without unnecessary fat. That combination makes the soup satisfying and well-balanced, exactly what a protein diet needs in the maintenance phase.
Lovely with a thin slice of wholemeal rye bread and a little bit of mustard alongside, as it should be. A pinch of freshly ground pepper and some finely chopped leek as garnish round off the soup perfectly.
Zo maak je het
- Bring the split peas to the boil with the stock and skim off any foam.
- Add the onion, carrot and celery and cook for 30 minutes until the peas fall apart.
- Stir through the leek and cook for another 10 minutes.
- Add the smoked sausage and warm through for 5 minutes.
- Season with pepper and salt and serve thick and hot.
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No time to cook? Take a look at the protein-rich foods that are suitable for this phase.
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