Swedish Yellow Split Pea Soup – Vegan and Hearty!
- 1-½ cup Yellow split peas, soaked 4 hours or overnight
- 1 tbsp Extra virgin olive oil
- 2 cups Onion, diced
- 2 cups Carrot brunoise
- 1 teaspoon Salt
- 1 pinch Ground clove
- 1 teaspoon Thyme, dried
- 2 teaspoons Marjoram, dried
- 6 cups Vegetables soup
- 1 tbsp Fresh dill, chopped
- ¼ cups grainy brown mustard
Soak the split peas for 4 hours or overnight.
Heat a large saucepan over medium heat and add the olive oil. When the pan is heated, add the onion and sauté for 5-7 minutes, or until translucent. Add the carrots and sauté another 5-7 minutes until tender.
Add the salt, clove, thyme and marjoram, cook for 1 minute to let the spices bloom. Add the vegetable broth and increase the heat of the pan to high. Bring to a boil, then reduce heat to medium-low and simmer for 30 minutes.
Remove from heat and add 3/4 of the soup to a blender. You can do this in batches if you want to be more careful. Using a towel on top of the blender lid, mix thoroughly until smooth. Be careful, the soup will be extremely hot.
Return the blended soup to the pot with the rest of the unblended soup and stir in the fresh dill. Divide among 6 bowls, garnish with mustard and remaining dill as garnish. Serve immediately with buttered bread and extra mustard on the side.