Instructions

1. Put the split peas in a colander and rinse them with water. Put the split peas in a soup pan, together with 2 litres of water and the 4 stock cubes. Let the peas simmer for about 45 minutes on medium-high heat.
2. Meanwhile, wash all the vegetables. Peel the carrot and celery and cut them into small cubes of about 0.5 cm. Wash the leek and cut it into small pieces.
   After 45 minutes, add the vegetables to the split peas and cook for a further 20 minutes. Add 200-500 ml of water, depending on how thick you want the soup.
3. Remove the celery leaves from the sprigs and finely chop them into small pieces. Add to the soup. Season the soup with salt and pepper if necessary.

Optional, to serve

Serve the soup with a slice of rye bread or sourdough bread.

Kid-friendly tips

You do not need to puree pea soup, but children usually like it better. So to make pea soup kid proof, puree the soup.