Vegane Erbsensuppe mit Natumi PUR

Discover the ultimate comfort food classic made entirely plant-based with this incredibly rich Vegane Erbsensuppe mit Natumi PUR. This hearty soup is packed with flavor and surprising depth, proving that vegan cooking can satisfy even the most traditional cravings. It’s the perfect warming meal for a chilly evening.

Why You Will Love This Recipe

This Vegane Erbsensuppe mit Natumi PUR is a revelation for both vegans and omnivores alike. The utilization of Natumi PUR (unsweetened soy or oat drink) creates an unbelievably creamy texture without any dairy products, mimicking the richness typically found in traditional pea soup. It’s simple to make, requires only pantry staples, and freezes beautifully, making it ideal for meal prepping. The savory, smoky flavor profile, achieved through strategic seasoning, ensures that no flavor notes are missing from this classic experience.

Ingredients

• 500g Dried yellow split peas (Erbse)
• 2 tbsp Olive oil or rapeseed oil
• 1 large Onion, finely chopped
• 2 Carrots, diced
• 2 Celery stalks (Sellerie), diced
• 2 cloves Garlic, minced
• 1.5 liters Vegetable broth (Gemüsebrühe)
• 400 ml Natumi PUR (unsweetened soy or oat drink)
• 1 tsp Smoked paprika (geräuchertes Paprikapulver)
• 1/2 tsp Marjoram (Majoran)
• Salt and freshly ground black pepper to taste
• Optional: A splash of apple cider vinegar for brightness

Step-by-Step Instructions

1. Rinse the dried yellow split peas thoroughly under cold water until the water runs clear. If time allows, soaking the peas for 1-2 hours can reduce cooking time, though it is not strictly necessary for this recipe.
2. In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the diced carrots and celery. Cook for another 5-7 minutes until slightly softened. Add the minced garlic and smoked paprika, stirring constantly for about 1 minute until fragrant.
4. Add the rinsed split peas and the vegetable broth to the pot. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot partially, and let it simmer gently.
5. Simmer for approximately 45 to 60 minutes, or until the peas are completely soft and have begun to break down, thickening the soup naturally. Stir occasionally to prevent sticking to the bottom.
6. Once the peas are tender, remove the pot from the heat. Stir in the marjoram and season generously with salt and pepper.
7. For extra creaminess, use an immersion blender to process a portion of the soup, or blend the entire soup until smooth, depending on your preferred texture. If blending entirely, be cautious with hot liquids.
8. Stir in the 400 ml of Natumi PUR. Heat through gently for a few minutes, ensuring the soup does not boil after adding the plant-based drink. Taste and adjust seasoning one last time.
9. If the soup is too thick, add a little more water or vegetable broth until the desired consistency for your Vegane Erbsensuppe mit Natumi PUR is reached. Serve hot.

Expert Tips / Pro Tips

To achieve the best texture and depth of flavor for this Vegane Erbsensuppe mit Natumi PUR, consider these tips.

Use Smoked Paprika, not sweet paprika. The smoked variety is essential for replicating the savory depth often associated with traditional ham hock-based pea soup.

Don’t skip the simmering time. Yellow split peas need patience to fully break down. If they are still too firm after an hour, continue simmering until they surrender. A longer, slower simmer yields creamier results.

For an ultra-smooth, restaurant-quality finish, press the blended soup through a fine-mesh sieve before adding the Natumi PUR. This removes any tough outer skins remaining from the peas.

If you have smoked tofu or liquid smoke available, adding a tiny amount (1/4 tsp or a few drops of liquid smoke) in the final stages can further enhance the savory element.

Variations & Substitutions

While the combination of yellow split peas and Natumi PUR provides the base for a perfect Vegane Erbsensuppe, feel free to customize:

Potato Addition: For a thicker soup, add one large diced potato along with the carrots and celery. This adds body and a slightly different texture.

Herb Swap: If you dislike marjoram, substitute it with thyme, though marjoram is highly recommended for authenticity.

Protein Boost: Sautéed diced smoked tofu or vegan sausages (such as bratwurst style) can be added directly to the soup during the last 10 minutes of cooking or served on top.

Natumi PUR Substitute: If Natumi PUR (unsweetened soy or oat drink) is unavailable, use any other neutral, unsweetened plant milk like plain soy milk or even a rich unsweetened oat cream product.

Serving Suggestions

This hearty Vegane Erbsensuppe mit Natumi PUR is robust enough to be a meal on its own, but complementary toppings elevate the experience:

Croutons: Homemade garlic croutons add a wonderful crunch.

Fresh Herbs: A sprinkle of finely chopped fresh parsley or chives brightens the deep flavors.

Vegan Bacon Bits: Crispy fried tempeh bacon or store-bought vegan bacon bits provide a salty, crunchy contrast.

Bread: Serve alongside crusty whole-grain bread or rye bread for dipping.

Storage, Freezing & Reheating

Storage: Store leftover Vegane Erbsensuppe mit Natumi PUR in an airtight container in the refrigerator for up to 4 days. The soup will thicken significantly as it cools, which is normal.

Freezing: This soup freezes exceptionally well. Cool the soup completely before transferring it to freezer-safe containers, leaving about an inch of headspace for expansion. Freeze for up to 3 months. If you added smoked tofu as a topping, it is best to freeze the soup without it.

Reheating: Thaw frozen soup overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring frequently. You will likely need to thin the soup during reheating by whisking in a splash of vegetable broth or water until the desired consistency is restored, as the starches in the peas absorb liquid upon cooling.

Nutrition Information

Note: Nutritional values are estimates and depend heavily on specific ingredient brands used, particularly the Natumi PUR variety chosen.

FAQ

Why is my pea soup gritty?

Pea soup can be gritty if the peas were not cooked long enough, or if you used whole yellow split peas instead of the hulled, split variety. Ensure the peas are completely soft. Blending the soup aggressively or using an immersion blender until perfectly smooth is the best way to combat grittiness.

Can I make this soup without soaking the peas?

Yes, you can make this Vegane Erbsensuppe mit Natumi PUR without soaking. However, soaking for 1-2 hours significantly reduces the overall cooking time required for the peas to break down into a creamy consistency.

Why add Natumi PUR at the end?

Plant-based drinks, especially those based on soy or oats, can sometimes curdle or separate if boiled vigorously after being added to acidic or very hot mixtures. Adding the Natumi PUR at the end and only heating it gently ensures a stable, creamy emulsion without breaking.

Vegane Erbsensuppe mit Natumi PUR

Eine herzhafte und einfache vegane Erbsensuppe, verfeinert mit der Cremigkeit von Natumi PUR (Haferdrink). Perfekt für kalte Tage.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 Portionen

Course: Hauptgericht, Suppe

Cuisine: Deutsch, Hausmannskost

Calories: 0.4

Ingredients Method Notes

Ingredients

  

Für die Suppe

• 300 g Trockenernebsen Über Nacht eingeweicht, wenn möglich
• 1.5 L Gemüsebrühe Niedrig in Salz
• 1 EL Olivenöl
• 1 Stück Zwiebel Gewürfelt
• 2 Zehen Knoblauch Gehackt
• 1 TL Majoran Getrocknet
• 1 TL Kümmel Gemahlen oder ganz
• 200 ml Natumi PUR (Haferdrink) Ungesüßt
• Nach Bedarf Salz und Pfeffer Zum Abschmecken

Optionales Topping

• 4 EL Vegane Würstchen In Scheiben geschnitten und knusprig angebraten
• Frisch Petersilie Gehackt, zum Garnieren

Method

 

Instructions

1. Falls die Erbsen nicht vorgekocht sind, diese nach Packungsanweisung weich kochen (meist 45-60 Minuten). Bei über Nacht eingeweichten Erbsen verkürzt sich die Kochzeit.
2. In einem großen Topf das Olivenöl erhitzen. Die gewürfelte Zwiebel darin glasig dünsten (ca. 5 Minuten). Knoblauch hinzufügen und eine weitere Minute mitbraten, bis er duftet.
3. Die gekochten oder weichgekochten Erbsen zusammen mit der Gemüsebrühe, Majoran und Kümmel in den Topf geben. Alles aufkochen lassen und dann bei mittlerer Hitze etwa 20 Minuten leicht köcheln lassen, damit sich die Aromen entfalten.
4. Die Suppe vom Herd nehmen. Mit einem Stabmixer direkt im Topf pürieren, bis sie die gewünschte Cremigkeit erreicht hat. Wenn die Suppe zu dick ist, etwas mehr Brühe oder Wasser hinzufügen.
5. Nun den Natumi PUR Haferdrink einrühren und die Suppe noch einmal kurz erhitzen (nicht mehr kochen lassen). Mit Salz und Pfeffer kräftig abschmecken.
6. Die vegane Erbsensuppe in Schalen füllen. Optional mit knusprigen veganen Würstchenscheiben und frischer Petersilie garnieren und heiß servieren.

Notes

Für eine besonders rauchige Note können Sie zusätzlich eine Prise geräuchertes Paprikapulver beim Anschwitzen der Zwiebeln verwenden. Die Konsistenz sollte cremig, aber nicht pampig sein.