Danish-style yellow split pea soup

Nutrition and extra info

  • Freezable
  • Healthy
  • Dairy-free
  • Egg-free
  • Vegetarian
  • Vegan

    • Nutrition: Per serving

  • kcal378
  • fat4g
  • saturates1g
  • carbs57g
  • sugars11g
  • fibre15g
  • protein20g
  • salt0.5g
  • Ingredients
  • Method

    • Ingredients

  • 500g dried yellow split peas, soaked for at least 2 hrs, rinsed
  • 2 onions, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 large leek, finely chopped

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 2 medium carrots, cut into 1cm chunks

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 small celeriac, peeled and cut into 1cm chunks

    Celeriac

    sell-air-e-ak

    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 2 medium parsnips, peeled and cut into 1cm chunks

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise – it looks just…

  • 2 litres fresh vegetable stock
  • 2 tbsp sweet white miso
  • 1 tsp caraway seeds
  • 1 tsp white pepper, plus extra to serve
  • large pinch of ground cloves
  • 6 thyme or oregano sprigs, tied

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • handful of fresh dill, chopped, to serve
  • rye bread, mustard and pickle, to serve (optional)

    • Method

    1. Drain the peas and bring to the boil in a pan of salted water. Cook for 10 mins, drain, rinse and put in a slow cooker with the remaining ingredients except the dill. Cover and cook on low for 6-8 hrs, or until everything has softened. Remove and discard the thyme.

    2. Stir, adjusting the soup with 250-300ml boiled water as needed. Season to taste. Sprinkle over the dill and serve with rye bread, mustard and pickle, if you like.

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