Danish-style yellow split pea soup served in bowls

Danish-style yellow split pea soup

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(5 ratings)

Prep: 20 mins Cook: 6 hrs - 8 hrs 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

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

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

    Onion

    un-yun

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

  • 1 large leek, finely chopped
    Leeks

    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

    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

    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

    Parsnip

    par-snip

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

  • 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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Comments, questions and tips

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mango_21
8th Jan, 2020
5.05
A delicious filling midweek meat free meal. A great batch cook or enough to apply feed 6 adults. We loved the scandin style flavours, the pickles and mustard really finish it off well and we added a little sour cream too. I made it in my multi cooker but only added 1 litre of vegetable stock as it doesn’t loose any fluid even on slow cook. I agree that it would need blending to look the same as the picture, I left it chunky which went down well. This has 100% made it onto the make again list.
crossk
6th Nov, 2019
5.05
Lovely recipe, made even better with the pickles and mustard added to serve. The method doesn't say anything about blending it but I needed to to make it a similar consistency to the picture. I made half and it made 4 hearty portions.
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