Danish Split Pea Soup

img_3829img_3830img_3833img_3834img_3835img_3836img_3843img_3848img_3850img_3851img_3852First things first: I adore soup. I love cold winter nights slurping up delicious broths that are chock full of healthy nutrients, I love spoons, I love heat: it’s just a hole in one for me all of the time. Add in the hygge craze, and I’ve been intrigued about what exactly one eats when you’re trying to feel comfortable and cozy when it’s snowing outside. The first result that came up in my search was this split pea soup. I used a recipe from The Rhubarbians, which in turn they got from Laurie and Kirstin of The Family Dinner. I did end up adapting a bit, as I was making this on a Sunday where all of the groceries stores are closed in Berlin. But in the end, I loved how my alterations made the soup more filling and I couldn’t stop eating it until it was all gone.


  • 2 tbsp olive oil
  • 2 medium yellow onions, heavily chopped
  • 2 celery stalks, diced
  • 2 carrots, chopped
  • 6 cups of vegetable stock (or vegetable bouillon and water)
  • 2 cups dried green split peas
  • Thyme
  • 4 tbsp of dill
  • Salt and pepper to season
  • 12 brussel sprouts (or as many as you want really)
  1. Start out by getting out your large soup pot and toss in the olive oil with the chopped onions. I chose to put this on low-medium heat and adding a covering to keep some of the flavour in, and while that’s happening you can prep! Chop up your celery, carrots, and brussel sprouts…
  2. Add in the celery, carrots, brussel sprouts, vegetable stock, split peas, thyme and dill. If you’re working with water and vegetable bouillon cubes – I would recommend doing that separately first to get the right flavour before adding it in. Also if you want to add any other veggies, here’s the perfect place to do it! Also a tip… if you don’t have the fresh herbs – season and taste a LOT as you’re adding in the spice amounts. My soup ended up being exceedingly dill-like, which was fine – but caution! Beware!
  3. Bring everything to a boil, reduce heat to low and cover for 45 minutes – 1 hour. What I decided to use for my target point was the split peas – and actually my soup took around 1 hour 15 – but the waiting was worth it!
  4. The soup needed no extra salt and pepper for me… but you know what helped: Bread. Warm, toasted bread dipped decadently in the soup and then bit into with deliciousness.

I did not share and I’m not sorry about it.

2 Comments Add yours

  1. ricki says:

    Hello Gabriella,
    Well i don’t know if you have been receiving my comments…but i’ll keep commenting : )
    I wanted you to know that I made the Danish Split Pea Soup. It WAS yummy but one thing i did differently. When the directions said to put on low after it boiled that did not work for me. I learned over 2 hours later that I should have kept it on a low boil, not just low. And maybe that’s what the recipe meant? But i was afraid i’d overcook it so i put it on low. Finally after over 1.5 hours I decided to switch from plain old low (after coming to a boil) to low-while-still-boiling. In about a half hour I noticed that the liquid went down probably by an inch or so in the pot and finally, the split peas were cooked! yea! The only things i left out were the thyme (didn’t have any) the oil (just because), and vege bouillon. Overall consensus? yummy, nurturing, quite tasty. Thank you G!

    1. Gabriella says:

      I am receiving your comments! I’m not sure if you’re receiving my responses though. 🙂 Oh hmm I wonder if it has to do with a difference between european and american stoves? Because when I turned my down to low, it refused to cool down for an hour but I’m glad it worked out eventually 🙂 ! Success and healthy vegetarian 😀

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