Danish-style yellow split pea soup served in bowls

Danish-style yellow split pea soup

  • Rating: 3 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
    • plus 2 hrs soaking
  • Easy
  • Serves 6

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

  • Freezable
  • Dairy-free
  • Egg-free
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: Per serving
low infat4g


  • 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)


  • STEP 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.

  • STEP 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.

Goes well with

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    Rating: 3 out of 5.5 ratings
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