Rookworst Soup

  • Keto inspiration
  • Nutritional value: See explanation

Explanation of Nutritional Value:
In all cookbook recipes, the nutritional value is provided as an inspirational recipe (which means it’s not cookbook-worthy but still delicious). Calculate the nutritional values yourself based on the quantities of the products you use. Don’t know how to do it? You can read about it here.

Rookworst Soup

I’m not sure if smoked sausage is available in other countries besides the Netherlands… If it’s not available in your country, you can make this soup without the smoked sausage, or you can replace the smoked sausage with more fried bacon or another sausage of your choice.

Rookworst is usually eaten in combination with mashed potatoes (stamppot) or in the famous pea soup, but you can make many more delicious soups with it! This soup, in particular, came about because I had some zucchini and celery that needed to be used up, and I happened to have just visited Hema because I was craving smoked sausage (I always buy a stash because you can freeze the sausages). It’s a very simple soup with few ingredients, but the flavor is so delightful, and the ingredients complement each other perfectly.
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For 3 large full soup bowls

  • 3 stalks of celery
  • 1 zucchini
  • 1 liter of water
  • 1 vegetable bouillon cube
  • 1 tbsp mustard
  • 200 grams of bacon bits
  • 1 Hema smoked sausage
  • pepper and salt (to taste)


Fry the bacon bits in a soup pot until they are crispy. I always add a splash of mild olive oil to prevent it from sticking to the pan, which helps release the fats from the bacon bits more quickly and makes them even tastier (in my opinion). It’s also an easy way to get some extra fats into your diet 😉
Meanwhile, cut the celery and zucchini into small cubes.

Remove the bacon bits from the soup pot, trying to leave as much fat in the pan as possible. Place the bacon bits on a plate or in a bowl and set them aside.

Add the celery and zucchini to the soup pot and sauté them for a few minutes in the bacon fat. Add the water and the bouillon cube and bring the mixture to a boil. Let the soup simmer for about 20 minutes until the vegetables are tender and the flavors have melded. While the soup is cooking, prepare the smoked sausage according to the package instructions.

Add 1 tbsp of mustard of your choice and puree the soup using an immersion blender (or in a heatproof blender, but be cautious of the hot steam). Season with pepper and salt.
Slice the smoked sausage into pieces and add it to the soup along with the bacon bits. Enjoy!

I’m personally a fan of the Hema smoked sausage, but you can easily replace it with another smoked sausage of your choice. This soup is quite thin; if you prefer a thicker soup, add less water or more zucchini. 😉



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