Home
Recipes
Danish-style yellow split pea soup

Danish-style yellow split pea soup served in bowls

Danish-style yellow split pea soup

Name: Danish-style yellow split pea soup
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 6
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)

Myles Williamson

Save recipe

Serves 6

Easy

Prep: 20 mins

Cook: 6 hrs - 8 hrs

plus 2 hrs soaking

A star rating of 3.5 out of 5.9 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Broccoli soup with crispy croutons & goat's cheese

A star rating of 4.4 out of 5.12 ratings

Ingredients

Nutrition

Units:

MetricUS

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)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal378
fat4g

low
saturates1g
carbs57g
sugars11g
fibre15g
protein20g
salt0.5g

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.

Recipe from Good Food magazine, October 2019

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.5 out of 5.9 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now