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Danish-style yellow split pea soup | Daily Dine

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Danish-style yellow split pea soup

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

View original recipe on bbcgoodfood.com

dinnerlunchsoupstartersuppercarrots💪healthyslow-cooker🥬vegan🍂winter

Prep Time: 20 minutes

Cook Time: 480 minutes

Total Time: 500 minutes

Servings: 6

Nutritional Information

Calories:378 kcal

Carbohydrate:57 g

Fat:4 g

Dietary Fiber:15 g

Protein:20 g

Saturated Fat:1 g

Sodium:0.5 mg

Sugar:11 g

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)

Instructions

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.