Split pea soup & tofu sausage tornadoes.


I’d been longing to make split pea soup for quite some weeks and yesterday I decided to finally grab a pan and cook those pulses now that it’s still the right season to do so. Split peas take a while to cook until tender, so Saturday is a convenient day for soups with a long simmering time.

Usually I add tofu wiener slices or bits of smoked tofu with this hearty soup, but I wanted something slightly different today. I recently came across a cooking video featuring sausage tornadoes, and thought this would be something the children would love (given their predilection for everything on skewers). And they did, as they had 3 each alongside a decent bowl of soup.

Yet as my husband is not the person who warms to the idea of wieners (neither the tofu nor the regular kind), I used some of the freshly made pizza dough of the tornadoes to create a couple of handpies filled with smoked tofu, vegan Gouda slices and Dijon mustard. Apparently they were tasty, so mission accomplished.

I will not include a sausage tornado recipe below, as it’s basically just sausages on a skewer, with a spiralling cut that is filled with a swirl of pizza dough. No rocket science, no gourmet cooking. Just fun!

Split pea soup.

  • Servings: 4
  • Difficulty: easy
  • Print


  • 1 onion
  • 2 garlic cloves
  • 2 large carrots
  • 2 celery stalks
  • 250 g split peas
  • 2,5 l (or 10 cups) vegetable stock (optionally, you can sub 1,5 dl of the stock by white wine)
  • 2 TB dried thyme (or half the amount fresh thyme)
  • 3 bay leaves
  • Optional: 1 tsp liquid smoke
  • Salt and black pepper to taste


  • Sauté the onion until translucent, then add the rest of the finely chopped vegetables.
  • Rinse the split peas, then add them to the pan, together with the stock (and wine, if using) and herbs.
  • Let simmer until the split peas are soft. This might take a little over an hour. Bring to taste with salt and pepper, and a splash of liquid if you like. If the soup is too thick to your liking, pour in more water (but with 2,5 l added to the soup already, you should be safe).


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