Name: Nordic Split Pea Soup
Yield: Serves 4
Cuisine: British
Ingredients: 1 large potato, peeled and finely diced; 1 l vegetable stock; 3 garlic cloves, finely grated; a big handful of dill, stalks and leaves separated and both finely chopped; ½ tsp turmeric; 200 g yellow split peas; 1 tbsp vegetable oil; 1 large white onion, finely diced; 1 large carrot, finely diced; salt and white pepper; 100 g red lentils

Preparation info

Serves
4

Difficulty
Easy

Appears in

Café Cooking

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.

Ingredients

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

Method

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

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