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.

Dutch mustard soup

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

Dutch mustard soup - the ingredientsDutch mustard soup cookingDutch mustard soup - almost not leftovers


  1. Bring a pot with 1 & 1/4 liters of water and 2 vegetable bouillon cubes to a boil.
  2. In the meantime wash, peel and cut the vegetables into small pieces.
  3. Heat the oil in a 2nd large pot.
  4. Put the vegetables in the pot and saute until soft, stirring occasionally to prevent sticking and allowing to cook evenly.
  5. Add the flour and mix well and then add the wine and stir it for a few minutes.
  6. Add the vegetable bouillon and bring to a soft boil.
  7. Add the thyme, rosemary and fennel seeds.
  8. Once boiling, reduce the heat to simmer.
  9. Cook for about 30 minutes.
  10. Add the mustards.
  11. Cook for another 15-20 minutes.
  12. When the vegetables are soft, puree with an immersion pureer.
  13. Push the purred soup through a fine sieve to create a very smooth soup.
  14. Bring the soup back to warmth.
  15. 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.