As a proud Groninger, I sometimes make Groninger Mustard Soup to reconnect with my roots. The original recipe features mustard from Groningen, made with mustard seeds, vinegar and spices. You can also use any whole grain mustard if you don’t have Groninger mustard. Traditionally served with small bacon dice, you can choose a vegetarian version or do like I sometimes do and add crispy onions on top.
Groninger Mustard Soup
Dutch Mustard Soup with Kohlrabi, Leek and Potatoes
Servings: 4
Adjust servings here:
Equipment
- cooking pot
- hand mixer
Ingredients
- 4 tbsp (groninger) mustard or any whole grain mustard
- 1 liter vegetable stock
- 1 kohlrabi
- 1 leek
- 2 potatoes small size
- 1 garlic clove
- 1 onion small size
- a bit olive oil
- 2 tbsp honey
- chives
- 1/2 tsp dill
- 3 tbsp flour
TOPPING
- 4 tbsp (vegetarian) bacon or crispy onions
- a bit chives
Instructions
- Clean and chop all vegetables.
- Heat a cooking pot over medium-high heat and add olive oil.
- Fry the onions, leek and garlic until golden brown.
- Add the potato, kohlrabi and vegetable stock. Stir in the dill and let it all simmer for 30 minutes over low-medium heat.
- OPTIONAL: Fry the bacon in a small frying pan or saucepan.
- Remove the cooking pot from the heat and blend the mixture with a hand mixer until smooth.
- Add the honey and half of the mustard, then blend again.
- Stir in the remaining mustard with a spoon (do not use the blender).
- Heat the soup if necessary. Serve warm, topping it with (vegetarian) bacon or crispy onions. Chop the chives and add them to the soup. OPTIONAL: Add a bit of the leek.
Enjoy!
