Yellow Split Pea Soup with Mandarin, Saffron & Za’atar

Inspired by the aromatic flavours of Persian cuisine, this soup brings together the gentle earthiness of yellow split peas with bright citrus and delicate saffron.

In Denmark, yellow peas are best known from the traditional dish of the same name, but they have found new life in everything from hummus to modern soups like this one. Here, they are transformed into a lightly tangy, deeply aromatic bowlful - comforting yet vibrant.

Serve with toasted wheat bread or freshly baked flatbreads for a complete meal.

This vibrant soup recipe comes from Claus Meyer, a self-taught Danish TV chef and cookbook author.

2 onions
2 garlic cloves
150 ml olive oil
250 g yellow split peas
1 tbsp whole cumin seeds
¼ tsp chilli powder
Finely grated zest of 1 unwaxed mandarin (or 2 oranges)
2 litres vegetable stock
10 strands saffron
Juice of 5 mandarins (or 2 oranges)
Juice of 2 lemons
Salt and freshly ground black pepper

To serve:
100 ml crème fraîche
A sprinkle of Za’atar
Bread of your choice

Finely chop the onions and garlic. Gently sauté them in the olive oil over a low heat for 3–4 minutes, until soft and translucent.

Add the split peas, cumin seeds, chilli powder, mandarin zest, vegetable stock and saffron. Bring to a gentle simmer and cook for 30–35 minutes, until the split peas are completely tender. Stir occasionally to prevent sticking.

Blend the soup with a hand blender or in a countertop blender until silky smooth. Stir in the mandarin and lemon juice, bring back to a gentle simmer, and season with salt and pepper to taste.

Ladle into bowls and top with a spoonful of crème fraîche and a generous sprinkle of Za’atar. Serve with warm bread for dipping.

A bowlful of warmth—earthy, citrusy and delicately spiced.

Enjoy!