Vegan Swedish Split Pea and Carrot Soup
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Ingredients
- 250 g yellow split peas
- 4 carrots
- 1 onion
- 1 tsp ground allspice
- 900 ml vegetable stock
- 10 g fresh parsley
Nutrition (per serving)
- Calories
- 270 kcal
- Protein
- 16.3 g
- Carbohydrate
- 44.3 g
- of which sugars
- 9.8 g
- Fat
- 1.3 g
- of which saturates
- 0.2 g
- Fibre
- 9.9 g
- Salt
- 1.80 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the chopped onion and diced carrots in a splash of oil for 5 minutes until softened.
- 2
Add the yellow split peas, allspice and vegetable stock.
- 3
Bring to a simmer, cover and cook for 30-35 minutes, stirring occasionally, until the split peas and carrots are soft.
- 4
Blitz roughly half the soup with a stick blender for a thicker base, then stir back through.
- 5
Scatter over the chopped parsley and serve.
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