Erwtensoep
Erwtensoep, also known as snert, is a thick, hearty Dutch pea soup traditionally made with split peas, pork (like ribs or sausage), and vegetables such as celery root, leeks, and carrots. It's a staple winter comfort food in the Netherlands, often served with dark rye bread and bacon on the side.
🍽️ Nutrition at a glance
This soup is a balanced meal, providing a good mix of protein from the meat and legumes, complex carbohydrates from the peas, and some fat from the pork. A typical serving (around 400-500g) offers approximately 300-400 calories, along with significant fiber, iron, and B vitamins.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 12 g |
| Carbs | 22 g |
| Fat | 5 g |
| Fiber | 8 g |
| Sugar | 4 g |
| Sodium | 800 mg |
| Potassium | 450 mg |
| Iron | 3.5 mg |
| Vitamin A | 250 IU |
| Vitamin C | 8 mg |
| Calcium | 40 mg |
| Magnesium | 45 mg |
| Phosphorus | 150 mg |
| Folate | 60 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, erwtensoep is famously known for being even better the next day after the flavors have melded, and it's traditionally so thick it should be able to stand a spoon upright in it. Nutritionally, the combination of plant-based protein from peas and animal protein makes it a particularly satisfying and complete meal for cold weather.
AI estimate may be inaccurate · Terms