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Danish-style yellow split pea soup served in bowls

Danish-style yellow split pea soup

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Rating: 4 out of 5.6 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
HighlightNutrientUnit
kcal378
low infat4g
saturates1g
carbs57g
sugars11g
fibre15g
protein20g
salt0.5g
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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

  • 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

Recipe from Good Food magazine, October 2019

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Overall rating

Rating: 4 out of 5.6 ratings
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