vegetarian SWEDISH PEA SOUP

the classic swedish soup in a modern, vegetarian way

This is one of the oldest dishes in the Swedish cuisine that is still “alive” and enjoyed by many Swedes. The tradition to eat pea soup dates back to medieval times, however the tradition has evolved over the years and in modern times the custom is to eat pea soup on Thursdays followed by pancakes with jam and whipped cream.

Pea soup is the perfect food for cold winter days. It’s warming, healthy and doesn’t cost (almost) anything but some of your time.

vegetarian pea soup

500 g dried yellow peas / 500 g torkade gula ärtor

200 g yellow onion / 200 g gul lök

2 cloves of garlic / 2 vitlöksklyftor

2 l vegetable stock / 2 l grönsaksbuljong

1 tsp dried thyme / 1 tsk torkad timjan

1 tsp dried marjoram / 1 tsk torkad mejram

1 bay leaf / 1 lagerblad

salt + pepper

Step 1

Start with soaking the dried yellow peas in water for minimum 12 hours, and up to 24 hours. If you have time and energy, cook your own vegetable stock, it’s so much tastier!

Step 2

Cut the onions in wedges and chop the garlic in smaller pieces. Heat some olive oil with the dried herbs in a large pot and then soften the onions and the garlic in the herbed oil. Strain the peas and add to the pot, add the vegetable stock and some salt. Bring to a boil, then cover the pot with a lid and reduce to a simmer over low heat for about 1,5-2 hours. Check every now and then if you need to add more water. The peas should be soft but not too mushy, according to me. But many people like a thicker soup with more disintegrated peas, then you just cook it longer. Season with salt and pepper to your liking.

Serve with some mustard and crisp bread with butter and cheese if you want to feel like a real Swede!