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

Prep:20 mins
Cook:8 hrs
plus 2 hrs soaking

Serves 6
Easy

Nutrition per serving

kcal 378
fat 4g
saturates 1g
carbs 57g
sugars 11g
fibre 15g
protein 20g
salt 0.5g

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

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.
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.