Soup Wednesday: Dutch Mustard Soup

Dutch mustard soup



Speed skating in Holland in the cold, wet and grey shades of winter made soup of any kind a welcome start to every meal.  We often stayed at a ven Der Valk hotel in Wolvega in the north of the Netherlands and they made awesome soups.  I would not only have seconds but often thirds as well.


One of my favorites is Dutch Mustard Soup.  It sounds strange to the north american palate but trust me, this soup is something else.  To my dismay, after googling  a recipe for Soup Wednesday, it has some nasty ingredients.  Bacon, flour, cream….things I try not to eat now that gravity plays a cruel role in sport for yours truly.  A little more searching and I found a vegan alternative that looks pretty good.  Will have to try this when I get home.


Since I’m in Holland a lot this month, I wanted to put the soup popular in the north in the Gronigen region where speed skating is king.  So here you go:


Dutch Mustard Soup


Mustard soup has a long tradition in Holland. This is a vegan version of the famous soup. I cooked a similar soup recently during a cooking workshop on a company trip. It’s very nice, especially since it is creamy without using cream and not even soy cream.

Serving Size: 4
3 tablespoons olive oil
1/2 bottle white wine
1 & 1/4 liters vegetable bullion
2 carrots
1 onion
1-2 leek
1/2 small celery root
2 tablespoons flour
4 tablespoons Dijon mustard
2 tablespoons Zaansemosterd (Coarse ground mustard, Dutch Style)
handful fresh thyme
2 tsp. fennel seeds
handful fresh rosemary
salt & pepper


Bring a pot with 1 & 1/4 liters of water and 2 vegetable bouillon cubes to a boil.
In the meantime wash, peel and cut the vegetables into small pieces.
Heat the oil in a 2nd large pot.
Put the vegetables in the pot and saute until soft, stirring occasionally to prevent sticking and allowing to cook evenly.
Add the flour and mix well and then add the wine and stir it for a few minutes.
Add the vegetable bouillon and bring to a soft boil.
Add the thyme, rosemary and fennel seeds.
Once boiling, reduce the heat to simmer.
Cook for about 30 minutes.
Add the mustards.
Cook for another 15-20 minutes.
When the vegetables are soft, puree with an immersion pureer.
Push the purred soup through a fine sieve to create a very smooth soup.
Bring the soup back to warmth.
Serve hot with a nice crusty bread.
You can add soy cream if you wish to make it creamier, and you can use any nice grainy mustard as the replacement for the Zaanse mustard.



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