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
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
- 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.
- 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.
- 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.
- 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.
- 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