Dutch mustard soup

I life in Groningen (North of The Netherlands) and this region is well known for their mustard. Maybe I am biased, but I think it really is the best kind of mustard I tried. The mustard is characterized by coarse seeds and a ‘spicy’ and acid/tangy taste.

I think every season is soup season, however, when the weather is getting colder I usually tend to make more soup.

Traditional” mustard soup

Not completely traditional of course (since it is vegan), but very close!


  • 50 gr vegan butter
  • 50 gr flower
  • 100 ml white wine or vegetable stock
  • 750 ml of water
  • 100 ml of creme (cashew creme or another plant based cooking creme)
  • 4 tbsp of coarse mustard
  • 30 gr vegan bacon/spek pieces
  • 30 gr of iceberg lettuce
  • Some fresh parsley for garnish (optional)
  • Salt & pepper


  1. Add the butter to a pan and let it meld. Once it is completely melded, add the flower and mix well. Bake it slightly until golden.
  2. Add the wine or vegetable stock and mix until there are no more lumps.
  3. Add the remaining water and heat it up until it begins to simmer and mix occasionally.
  4. In the mean time, preheat an pan and bake the bacon bits until crunchy.
  5. Once boiling, add the mustard and creme and combine well.
  6. Let is simmer for 5-10 minutes.
  7. Season the soup with salt, pepper and extra mustard if desired.
  8. Add the crunchy bacon pieces and the iceberg lettuce on top and serve!

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