Danish-style yellow split pea soup

Fill up on this comforting yellow split pea soup, full of vegetables and health-boosting nutrients. Serve with rye bread, mustard and pickle to complete the meal

  • Prep:20 mins
    Cook:8 hrs
    plus 2 hrs soaking
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 378
  • fat 4g
  • saturates 1g
  • carbs 57g
  • sugars 11g
  • fibre 15g
  • protein 20g
  • salt 0.5g

Ingredients

  • 500g dried yellow split peas, soaked for at least 2 hrs, rinsed
  • 2 onions, finely chopped
  • 1 large leek, finely chopped
  • 2 medium carrots, cut into 1cm chunks
  • 1 small celeriac, peeled and cut into 1cm chunks
  • 2 medium parsnips, peeled and cut into 1cm chunks
  • 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
  • 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.