Ärtsoppa – Swedish yellow pea soup (plant-based)

Sweden's Thursday soup: yellow split peas simmered with onion, carrot, marjoram and thyme, served with mustard and rye crispbread. Here without pork, with a hint of smoked paprika.

Instructions

1. Rinse the split peas (soak overnight if the packet says so). Put them in a large pan with the water and stock, bring to the boil and skim.

2. Add the chopped onion and carrot, marjoram, thyme and smoked paprika; cover and simmer 60–75 minutes until the peas fall apart.

3. Season with white pepper and serve each bowl with a spoonful of mustard and rye crispbread.

Chef's tips

• The soup thickens as it cools, so loosen it with a little water when reheating.

Storage

Keeps for 3 days in an airtight container in the fridge. Reheat gently until piping hot all the way through.