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Swedish Yellow Split Pea Soup


  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 6 1x

Description

Yellow pea soup is traditionally served every Thursday night in Sweden. If you’ve ever wondered why bags of yellow split peas are sold at IKEA, that’s why!


Scale

Ingredients

  • 1 tbsp extra virgin olive oil
  • 2 cups chopped onions
  • 11/2 cups chopped carrots
  • 1/4 tsp freshly cracked black pepper
  • 11/3 cups dried yellow split peas, rinsed
  • 6 cups reduced-sodium vegetable broth (or water + 1/2 tsp sea salt)
  • 3/4 cup water
  • 1/4 cup chopped fresh flat-leaf (Italian) parsley or dill, divided

Instructions

  1. In a large saucepan, heat oil over medium-high heat. Add onions, carrots and pepper; cook, stirring, for 6 to 8 minutes or until vegetables are softened.
  2. Stir in peas and broth. Bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 35 to 40 minutes or until peas are very tender.
  3. Transfer 1 cup of the soup solids to food processor. Add water and purée until smooth. Return purée to pan and stir in half the parsley or dill. Simmer, stirring often, for 5 minutes to blend the flavors, thinning soup with water if too thick. Serve sprinkled with the remaining parsley or dill.

Notes

Tip
* An equal amount of dried yellow lentils or green split peas may be used in place of the yellow split peas.
Storage Tip
* Store the cooled soup in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 6 months. Thaw overnight in the refrigerator or in the microwave using the Defrost function. Warm soup in a medium saucepan over medium-low heat.

  • Category: Soup

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 236
  • Sugar: 7.5 g
  • Sodium: 417 mg
  • Fat: 4.3 g
  • Saturated Fat: 0.8 g
  • Carbohydrates: 36.8 g
  • Fiber: 12.8 g
  • Protein: 11.3 g
  • Cholesterol: 0 mg