Danish-Style Yellow Split Pea Soup Recipe

Introduction

Danish-style yellow split pea soup is a hearty and comforting dish, perfect for chilly days. This slow-cooked soup combines tender peas and root vegetables with warm spices and fresh herbs for a satisfying meal.

Ingredients

• 500g dried yellow split peas, soaked for at least 2 hours, 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

1. Step 1: Drain the soaked yellow split peas and bring them to a boil in a pan of salted water. Cook for 10 minutes, then drain and rinse the peas.
2. Step 2: Place the rinsed peas in a slow cooker along with the onions, leek, carrots, celeriac, parsnips, vegetable stock, sweet white miso, caraway seeds, white pepper, ground cloves, and the tied thyme or oregano sprigs.
3. Step 3: Cover and cook on low for 6 to 8 hours, or until all the vegetables and peas have softened thoroughly.
4. Step 4: Remove the thyme or oregano sprigs and stir the soup. Adjust the consistency by adding 250-300ml of boiled water if needed.
5. Step 5: Season the soup to taste with extra white pepper and serve sprinkled with fresh chopped dill. Enjoy with rye bread, mustard, and pickle if you like.

Tips & Variations

• For a smoother texture, use an immersion blender to lightly puree some of the soup before serving.
• Replace vegetable stock with chicken stock if you prefer a richer flavor.
• Add smoked sausage or bacon for a non-vegetarian variation.
• If you don’t have a slow cooker, simmer the soup gently on the stove for 2–3 hours until vegetables and peas soften.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular split peas instead of yellow split peas?

Yes, green split peas can be used as a substitute, but they may alter the color and slightly change the flavor of the soup.

Do I need to soak the peas before cooking?

Soaking the peas for at least 2 hours helps reduce cooking time and improves digestibility, but if you’re short on time, you can cook them directly – just expect a longer cooking time.

Danish-Style Yellow Split Pea Soup Recipe

---

★★★★★

4.6 from 101 reviews

• Author: Ethan
• Total Time: 6 hours 20 minutes to 8 hours 20 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

A comforting Danish-style yellow split pea soup made with soaked yellow split peas, fresh vegetables, and aromatic spices, slow-cooked for hours to develop rich flavors. This hearty, nourishing soup is traditionally served with fresh dill and rustic rye bread on the side.

---

Ingredients

Scale 1x2x3x

Main Ingredients

• 500g dried yellow split peas, soaked for at least 2 hours, 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

To Serve (Optional)

• Rye bread
• Mustard
• Pickle

---

Instructions

1. Prepare the split peas: Drain the soaked yellow split peas and place them in a pan of salted water. Bring the water to a boil, then cook the peas for 10 minutes. Drain and rinse the peas with cold water to stop the cooking process.
2. Combine in slow cooker: Transfer the rinsed peas to a slow cooker. Add the finely chopped onions, leek, carrots, celeriac, parsnips, vegetable stock, sweet white miso, caraway seeds, white pepper, ground cloves, and tied thyme or oregano sprigs.
3. Cook the soup: Cover the slow cooker and cook the soup on low heat for 6 to 8 hours, or until all the vegetables and peas are tender and softened.
4. Finish and season: Remove the tied thyme or oregano sprigs and discard them. Stir the soup well, adding 250-300ml of boiled water if the consistency is too thick. Taste and adjust the seasoning with extra white pepper or salt as needed.
5. Serve: Sprinkle freshly chopped dill over the soup before serving. Accompany with rye bread, mustard, and pickle on the side if desired for a traditional Danish meal experience.

Notes

• Soaking the yellow split peas for at least 2 hours helps reduce cooking time and improves texture.
• Slow cooking allows flavors to meld beautifully; avoid rushing this step for best results.
• Use fresh vegetable stock for a more flavorful and authentic soup base.
• You can substitute thyme with oregano, but thyme is more traditional in Danish cooking for this soup.
• Adjust the amount of miso based on how strong or mild you prefer the umami flavor.
• Serve with crusty rye bread for an authentic Danish touch.

• Prep Time: 20 minutes (including soaking time not counted)
• Cook Time: 6-8 hours (slow cooker)
• Category: Soup
• Method: Slow Cooking
• Cuisine: Danish

Keywords: Danish split pea soup, yellow split pea soup, vegetarian split pea soup, slow cooker soup, Scandinavian soup, rustic vegetable soup