- Easy
- 135 min
- 2 serv.
- 3 synergies
- Now at its best: Carrot
Traditional Dutch split pea soup with split peas, carrots, leeks, celery and lean turkey sausage. Thick, hearty and perfect for cold days.
Snert is the dish you dreaded as a child but crave as an adult the moment the temperature drops below ten degrees. The split peas slowly cook down into a thick, velvety mass that almost keeps the spoon standing upright. Carrot, leek and celery form the base — sweet, fresh and earthy at once. The turkey sausage is the modern twist: less fat than traditional smoked sausage, but with the same smoky, savory character that makes pea soup pea soup. After two hours of simmering you blend part for creaminess and leave the rest chunky. The parsley goes on top raw. And yes, the next day it's even better.
- 15
- min prep
- 120
- min cook
- 135
- min total
Nutritional Synergies
This recipe combines ingredients that enhance each other:
Bay Leaf 
Onion Cineole + quercetin: aromatic broth base
Technical: Bay leaf contains 1,8-cineole (eucalyptol, 50% of oil), an aromatic compound. Onion's quercetin (20mg/100g) is a flavonoid. Bay leaf also contains parthenolide, studied in research in relation to COX signaling. The combination is the base of broth and stews in every Mediterranean cuisine.
What does this mean for you? Always add bay leaves together with onions as the base of your broth or stew. The combination gives a warm, aromatic base to any dish.
Immune SystemAnti-inflammatory
Leek 
Carrot Prebiotic inulin + beta-carotene
Technical: Leek's inulin (2-5g/100g) feeds Bifidobacterium producing short-chain fatty acids (butyrate) for colonocytes. Carrot provides 8285μg beta-carotene per 100g. A healthy gut flora (fed by inulin) increases beta-carotene absorption efficiency, as gut bacteria optimize enterocyte function.
What does this mean for you? Leek-carrot soup is a classic combination. Inulin from leek feeds your gut flora, and a healthy gut flora in turn improves beta-carotene absorption from carrot. Double benefit from two simple ingredients.
DigestionSkin & Hair
Split peas Carrot Folate + beta-carotene for blood cell formation
Technical: Split peas contain 274μg folate per 100g (dry, 69% RDA), essential for DNA synthesis and red blood cell formation. Carrot provides 8285μg beta-carotene per 100g, converted to vitamin A — important for immune cell maturation and mucosal integrity. Folate and vitamin A work synergistically in hematopoiesis (blood cell formation): folate for DNA replication, vitamin A for differentiation.
What does this mean for you? Classic pea soup with carrots isn't just comfort food — the combination of folate from peas and vitamin A from carrots supports your blood cell formation. Ideal in winter.
Immune SystemEnergy
Ingredients (11)
+8 more ingredients
Instructions
- 1 Rinse the split peas and place in a large pot with the broth, bay leaf and thyme. Bring to a boil, reduce heat and simmer for 1 hour with the lid slightly ajar.
Nutrition per serving
Indicative values per serving.
Timing & Suitability
Shelf life: 4 days in fridge