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
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
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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.
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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.