Danish Yellow Split Pea Soup

• dried yellow split peas↗500g g

  soaked at least 2 hours, rinsed

• onion↗2

  finely chopped

• large leek↗1

  finely chopped

• medium carrots2

  diced 1 cm

• small celery root↗1

  peeled and diced 1 cm

• medium parsnips2

  diced 1 cm

• fresh vegetable broth↗2 litres l
• sweet white miso↗2 tbsp
• cumin seeds↗1 tsp
• white pepper↗1 tsp

  additional for serving

• ground cloveslarge pinch of
• thyme↗6

  or oregano sprigs, tied

• fresh dill↗handful of

  handful, chopped, for serving

• rye bread↗

  mustard and pickles for serving (optional)

Step-by-step instructions

1. 1

   Drain the peas and bring them to a boil in a pot of salted water. Cook for 10 minutes, drain, rinse and place in a slow cooker together with the remaining ingredients, except the dill. Cover and cook on low heat for 6–8 hours, or until everything is soft. Remove and discard the thyme.

2. 2

   Stir, adding 250–300 ml of boiling water as needed. Season to taste. Sprinkle with dill and serve with rye bread, mustard and pickles if desired.