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Ärtsoppa - Swedish Yellow Split Pea Soup

A Swedish soup traditionally served on Thursdays to prepare for the Christian fast on Friday.
Course Main Course, Soup
Cuisine Swedish
Keyword Ärtsoppa, main soup, soup, vegan soup, yellow split pea
Prep Time 4 hours 10 minutes
Cook Time 30 minutes
Servings 6


  • 1 1/2 Cups Yellow Split Peas , Soaked 4 hours or overnight
  • 1 Tablespoon Olive Oil , Extra Virgin
  • 2 Cups Onion , diced
  • 2 Cups Carrot , diced
  • 1 Teaspoon Salt
  • 1 Pinch Ground Clove
  • 1 Teaspoon Dried Thyme
  • 2 Teaspoons Dried Marjoram
  • 6 Cups Vegetable Stock
  • 1 Tablespoon Fresh Dill + more for garnish
  • 1/4 Cup Grainy Brown Mustard


  • Soak the split peas for 4 hours or overnight.
  • Heat a large pot over medium heat, and add in the olive oil. When the pan is heated, add the onion, and saute for 5-7 minutes, or until translucent. Add in the carrots and saute for another 5-7 minutes until tender.
  • Add in salt, clove, thyme, and marjoram, cooking for 1 minute to let the spices bloom. Mix in the vegetable stock, the soaked and drained split peas, and turn the heat up to high. Bring to a boil, and then turn down to medium-low, and simmer for 30 minutes.
  • Remove from heat, and add 3/4 of the soup to a blender. You can do this in batches if you'd like to be more on the cautious side. Using a towel on top of the blender lid, carefully blend until velvety smooth. Be careful, the soup will be extremely hot.
  • Return the blended soup to the pot with the remaining, un-blended soup, and mix in the fresh dill. Divide among 6 bowls, top with mustard, and remaining dill as a garnish. Serve immediately with buttered bread and extra mustard on the side.