I grew up in the province of Groningen and sometimes make this Dutch Mustard Soup to reconnect with my roots. My recipe is slightly different from the traditional Groninger Mustard Soup. Most recipes call for heavy cream, but I like to keep my soup light and healthy. That’s why I use kohlrabi, my secret ingredient to make any soup creamy without adding cream.
This dish is called mustard soup, so the key ingredient is… drumroll… mustard! If you happen to have access to Groninger Mustard, I highly recommend using it. Groninger Mustard is a coarse mustard made from mustard seeds, vinegar, and depending on the producer, some additional spices like dill or turmeric. It’s an unsweetened mustard with whole mustard seeds.
If you can’t find Groninger Mustard, any good wholegrain mustard will do. For example, Moutarde à l’Ancienne from the iconic French brand Maille works well too.
Traditionally, this soup is served with small diced bacon, but you can easily replace that by topping it with crispy onions. I have labeled this recipe as a starter, but it also makes a great lunch, especially when served with a few slices of bread.
I hope you enjoy this recipe as much as I do. Let me know if you have tried this recipe.
And of course, I can’t end this post any other way than in Dutch: veel kookplezier!
Groninger Mustard Soup
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!
