Broccoli soup with crispy croutons & goat's cheese
For an ideal lunch or starter, try this warming broccoli soup
Danish-style yellow split pea soup
- Preparation and cooking time
- Prep:
- Cook: -
- plus 2 hrs soaking
- Easy
- Serves 6
Skip to ingredients
- 500g dried yellow split peassoaked for at least 2 hrs, rinsed
- 2 onionsfinely chopped
- 1 large leekfinely chopped
- 2 medium carrotscut into 1cm chunks
- 1 small celeriacpeeled and cut into 1cm chunks
- 2 medium parsnipspeeled and cut into 1cm chunks
- 2 litres fresh vegetable stock
- 2 tbsp sweet white miso
- 1 tsp caraway seeds
- 1 tsp white pepperplus extra to serve
- large pinch of ground cloves
- 6 thymeor oregano sprigs, tied
- handful of fresh dillchopped, to serve
- rye breadmustard and pickle, to serve (optional)
Nutrition: Per serving
- kcal378
- fat4glow
- saturates1g
- carbs57g
- sugars11g
- fibre15g
- protein20g
- salt0.5g
Method
step 1
Drain the peas and bring to the boil in a pan of salted water. Cook for 10 mins, drain, rinse and put in a slow cooker with the remaining ingredients except the dill. Cover and cook on low for 6-8 hrs, or until everything has softened. Remove and discard the thyme.
step 2
Stir, adjusting the soup with 250-300ml boiled water as needed. Season to taste. Sprinkle over the dill and serve with rye bread, mustard and pickle, if you like.
