Danish-style yellow split pea soup

carrots healthy iron leek parsnips slow cooker soup vegan winter yellow split peas

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.