Go Back

Classic Swedish Pea Soup (Ärtsoppa)

A hearty, comforting yellow split-pea soup seasoned with traditional Swedish herbs and warm spices. This plant-based version captures the smoky, savory flavor of classic Ärtsoppa while staying vegan and gluten-free.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Indian
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 1.5 cups Yellow split peas Rinsed. If using whole yellow peas, soak overnight and extend cooking time.
  • 2 tbsp Olive oil or rapeseed oil
  • 1 medium Yellow onion Finely diced
  • 1 small Leek (white part) Thinly sliced
  • 2 Garlic cloves Minced
  • 1 tsp Fresh grated ginger Optional but brightens flavor
  • 1 medium Carrot Diced small
  • 1 tsp Dried thyme
  • 1 tsp Dried marjoram
  • 1 small Bay leaf
  • 0.25 tsp Ground allspice
  • 1 tsp Smoked salt Adds traditional smoky depth; or use 3–4 drops liquid smoke
  • 6 cups Vegetable broth or water
  • Sea salt & black pepper To taste
  • Swedish mustard Optional serving condiment
  • Fresh parsley or dill Chopped, for garnish

Method
 

  1. Rinse yellow split peas thoroughly in a fine-mesh sieve. Drain and set aside.
  2. In a heavy soup pot, warm olive oil over medium heat. Add diced onion and sliced leek; sauté 5 minutes until softened.
  3. Stir in garlic and ginger; cook 1 minute. Sprinkle in thyme, marjoram, bay leaf, and ground allspice. Let herbs bloom for 30 seconds.
  4. Add diced carrot and rinsed peas, stirring to coat with aromatics and oil.
  5. Pour in vegetable broth. Add smoked salt. Bring to a gentle boil, skim foam, then reduce to a bare simmer.
  6. Partially cover and cook 45–50 minutes, stirring occasionally, until peas soften and begin to dissolve.
  7. Remove bay leaf. For a rustic texture, lightly mash peas with a spoon. For a silkier soup, blend partially with an immersion blender.
  8. Season with sea salt and black pepper. Thin with additional hot broth if desired.
  9. Ladle into bowls. Serve with Swedish mustard on the side and garnish with chopped parsley or dill.

Notes

• Soup thickens as it cools; loosen with water or broth when reheating.n• Stores 5 days refrigerated; freezes up to 3 months.n• For heat, add a pinch of cayenne or cracked white pepper.n• Traditional version uses ham hock—smoked salt or liquid smoke delivers flavor while keeping it vegan.n• Serve alongside thin Swedish pancakes (pannkakor) for an authentic Thursday meal.