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
Prep:20 mins
Serves 6
500g dried yellow split peas, soaked for at least 2 hrs, rinsed2 onions, finely chopped1 large leek, finely chopped2 medium carrots, cut into 1cm chunks1 small celeriac, peeled and cut into 1cm chunks2 medium parsnips, peeled and cut into 1cm chunks2 litres fresh vegetable stock2 tbsp sweet white miso1 tsp caraway seeds1 tsp white pepper, plus extra to servelarge pinch of ground cloves6 thyme or oregano sprigs, tiedhandful of fresh dill, chopped, to serverye bread, mustard and pickle, to serve (optional)
STEP 1Drain 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.STEP 2Stir, 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.
