Nordic Split Pea Soup

Preparation info
  • Serves


    • Difficulty


Appears in
Café Cooking: From The Parlour to Cambo Gardens

By Gillian Veal

Published 2024

  • About

This is my version of a super comforting Swedish winter staple. When I made the soup pictured here I used one of Cambo’s heritage purple carrots. They’re so delicious and sweet that I shaved a few ribbons and gently sautéed them to use as a garnish.


  • 1 tbsp vegetable oil
  • 1 large white onion, finely diced
  • 1 large carrot, finely dice


Heat the oil in a large soup pot, then add the onion, carrot and potato and slowly soften over a medium-low heat. Add a tiny splash of stock if the vegetables start to catch (you want them soft, sweet and without colour). Add the garlic, the finely chopped dill stalks and the turmeric. Cook for another 5 minutes, then add the split peas and just cover them with water. Simmer until the water has