Scandinavian Split Pea Soup
Hearty, healthy and delicious, this vegetarian split pea soup is so satisfying. Scandinavian inspired flavors like thyme, fennel and clove make it perfect for a cool autumn evening, or meatless Monday meal. The only thing you need to add to this protein filled plant-based meal is fresh Rye bread.
Servings: 4
Calories: 150kcal
Ingredients
- 1 cup split peas
- 1 tsp baking soda
- olive oil
- 1 small onion diced
- 1 carrot diced
- 2 celery stalks diced
- 4 cremini mushrooms quartered
- 1 tbsp fennel seeds
- ½ tsp ground cloves
- ½ tsp dried thyme
- ½ tsp smoked paprika
- sea salt
- 3 cups vegetable broth or 2 ½ cups + ½ cup dry vermouth -fancy
- fresh parsley for serving
- sour cream or Greek yogurt for serving
Instructions
- The day before making, soak split peas in enough water to cover by 1 inch, mixed with baking soda.
- When ready to cook, to a heavy-bottomed pot or Dutch oven over medium heat add olive oil. .Add the onion, carrot, celery, fennel, mushrooms and salt to the pot and cook, stirring regularly, until softened, about 5 minutes.
- Drain and rinse peas, add to the pot with thyme, clove and smoked paprika. Add broth, cover and simmer approximately 40 minutes or until peas are tender. Add salt and pepper to taste. If you want a creamier soup, use an immersion blender at this point.
- Ladle into bowls, top with a dollop of cream or yogurt if desired, black pepper and parsley. I topped mine with chopped carrot greens 🥕 Enjoy the hygge.
Notes
Calories: 150 Protein: 6 g Carbs: 18 g Fat: 6 g Fiber: 7 g