Description
This Danish-style yellow split pea soup is a hearty and comforting dish, perfect for chilly days. Made with soaked yellow split peas, a medley of root vegetables, and a touch of sweet white miso for depth, this slow-cooked soup is infused with aromatic caraway seeds, cloves, and fresh herbs. Served with fresh dill and optionally paired with rye bread, mustard, and pickle, it offers a traditional Scandinavian flavor experience.
Ingredients
Scale
Legumes
- 500g dried yellow split peas, soaked for at least 2 hours, rinsed
Vegetables
- 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
Liquids & Broth
- 2 litres fresh vegetable stock
Seasonings & Herbs
- 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
Optional Serving
- Rye bread
- Mustard
- Pickle
Instructions
- Prepare the yellow split peas: Drain the soaked yellow split peas thoroughly. Place them in a pan filled with salted water and bring it to a boil. Let the peas cook for 10 minutes, then drain and rinse them under cold water.
- Combine ingredients in the slow cooker: Transfer the rinsed peas to a slow cooker. Add the finely chopped onions, leek, carrots, celeriac, parsnips, sweet white miso, caraway seeds, white pepper, ground cloves, tied thyme or oregano sprigs, and pour in the fresh vegetable stock.
- Slow 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 soft and tender.
- Finish and season the soup: Remove the thyme or oregano sprigs and discard them. Stir the soup well, adding 250 to 300ml of boiled water if the soup is too thick for your preference. Adjust the seasoning with extra white pepper and salt to taste.
- Serve: Ladle the soup into bowls and sprinkle with chopped fresh dill. Serve hot, optionally accompanied by rye bread, mustard, and pickle for a traditional Danish touch.
Notes
- Soaking the split peas for at least 2 hours helps reduce cooking time and improves digestibility.
- You can substitute thyme with oregano depending on your flavor preference.
- The addition of sweet white miso imparts a mild umami depth; it can be replaced with another mild miso or omitted for a different taste profile.
- Adjust the consistency of the soup by adding boiled water to reach your desired thickness.
- Rye bread, mustard, and pickles are traditional Danish accompaniments that pair well but are optional.
- This soup is naturally vegetarian and can be made vegan by ensuring the vegetable stock is vegan-friendly.
- Prep Time: 20 minutes (including soaking time not counted)
- Cook Time: 6 to 8 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Danish
Keywords: yellow split pea soup, Danish soup, slow cooker soup, vegetarian pea soup, root vegetable soup, healthy soup
