Why The Dutch Refuse To Celebrate Fall Without This Soup (Erwtensoep Recipe Inside)

Meta Description: Discover why the Dutch refuse to celebrate fall without Erwtensoep (pea soup). Learn the rich tradition behind this healing, kosher-friendly recipe, and explore biblical insights that reveal why comfort food in times of cold weather can be both soul-warming and spiritually restoring.

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Why The Dutch Refuse to Celebrate Fall Without This Soup (Erwtensoep Recipe Inside)

When autumn sweeps across the Netherlands, something remarkable happens: families, markets, and cafes bring out a soup so thick, nourishing, and comforting that it has become more than just food—it’s tradition, identity, and healing all in one pot. This legendary dish is called Erwtensoep (Dutch split pea soup).

But the question is: why do the Dutch refuse to celebrate fall without it? And more importantly, what can we, as believers in the God of Israel and followers of Yeshua, learn from this humble yet powerful dish?

This post is not just about a recipe—it’s about understanding the spiritual principle of God’s provision during seasons of cold, weariness, and hardship.

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Food That Heals in the Cold Seasons of Life

Fall often ushers in a sense of change. The leaves fade, the air chills, and for many, it’s a season of reflection and even struggle. In the Netherlands, the hearty, smoky, nourishing nature of Erwtensoep is more than a culinary choice—it’s a response to the physical and emotional demands of the season.

The Bible reminds us that God cares deeply about feeding His people, especially when they are weary. When the Israelites wandered in the wilderness, He gave them manna from heaven daily (Exodus 16:4). Later, the psalmist would recall:

“He rained down manna for them to eat; He gave them bread from heaven.” — Psalm 78:24

Food is never just food. It is God’s kindness wrapped in something tangible. For the Dutch, Erwtensoep symbolizes a similar truth: a God-given way to endure cold winters with warmth and nourishment.

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Yeshua and the Ministry of Feeding the Hungry

When Yeshua walked this earth, He didn’t only heal the sick and teach the Torah—He fed the multitudes. In the Gospels, we read of His compassion when people were hungry:

“Then Yeshua called His disciples unto Him, and said, ‘I have compassion on the multitude, because they continue with me now three days, and have nothing to eat: and I will not send them away fasting, lest they faint in the way.’” — Matthew 15:32

This is the same Messiah who multiplied five loaves and two fish to feed thousands. His heart was moved by the physical needs of people. He knew that a nourished body often opens the door to a strengthened spirit.

When we gather around a pot of Erwtensoep, we remember that feeding our families, neighbors, and communities is not just a Dutch tradition—it’s a kingdom value.

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The Spiritual Parallel: Thick Soup, Thick Faith

Erwtensoep is famously thick—so much so that a spoon can nearly stand upright in it! In Dutch culture, this thickness is a sign of a proper, hearty soup.

Spiritually, it reminds us that faith is not meant to be thin and watery either. As the prophet Isaiah declared:

“The grass withers, the flower fades, but the word of our God will stand forever.” — Isaiah 40:8

Just as a thick soup sustains the body through long cold days, thick faith—rooted in the enduring Word of God—sustains us through life’s darkest and coldest seasons.

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Erwtensoep: A Recipe Rooted in Tradition

Now, let’s step into the kitchen and experience why this dish is so beloved. This version is kosher-friendly and easy to prepare.

Ingredients:

• 2 cups dried green split peas

• 1 large onion, chopped

• 2 carrots, sliced

• 2 celery stalks, sliced

• 1 leek, cleaned and sliced

• 2 medium potatoes, cubed

• 1 smoked kosher turkey leg or drumstick (used in place of pork, to keep kosher)

• 8 cups vegetable or chicken broth

• 2 bay leaves

• Salt and pepper to taste

• Optional: fresh parsley or celery leaves for garnish

Instructions:

1. Rinse split peas thoroughly.

2. In a large pot, add peas, broth, turkey leg, and bay leaves. Bring to a boil, then simmer for about 1 hour.

3. Add onion, carrots, celery, leek, and potatoes. Simmer for another hour until everything is soft and the soup is thick.

4. Remove turkey leg, shred the meat, and return it to the pot.

5. Season with salt and pepper. Garnish with parsley or celery leaves.

Serve piping hot with whole-grain bread or rye toast. This soup tastes even better the next day, as the flavors deepen.

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The Lesson of Erwtensoep for Believers

So why do the Dutch refuse to celebrate fall without this soup? Because it carries both cultural and spiritual significance. It tells them: you are not meant to endure the cold alone—God provides warmth, sustenance, and hope.

In the same way, we are reminded that Yeshua is the Bread of Life (John 6:35), and just as Erwtensoep fills our bellies, He fills our souls.

When we cook this dish, we join not only in Dutch tradition but in the eternal rhythm of God’s provision—a rhythm echoed in the wilderness with manna, at the feeding of the 5,000, and in our own kitchens today.

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Final Encouragement

Beloved, if you find yourself in a cold season—whether in weather, in health, or in spirit—remember the promise of God’s Word:

“The Lord is my shepherd; I shall not want. He makes me lie down in green pastures; He leads me beside still waters. He restores my soul.” — Psalm 23:1–3

Just as a bowl of Erwtensoep warms the body, let the Word of God and the presence of Messiah warm your soul. This fall, as you enjoy this timeless Dutch soup, may you be reminded of God’s faithful provision in every season of life.

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