flipÄrtsoppa — Thursday's Yellow Pea Soup
Ärtsoppa — Thursday's Yellow Pea Soup
Why this dish? Ärtsoppa is THE popular Swedish dish, served every Thursday for centuries in homes, canteens, and the military. Greta, vegan out of climate conviction, makes the pork-free version: a bowl of local legumes, among the lowest-carbon foods — exactly the kind of choice she advocates.
A thick, comforting soup of yellow split peas, flavored with marjoram, served with a dab of strong mustard. Nourishing, cheap, and gentle on the planet.
In our house, Thursday means pea soup. It's simple, it costs almost nothing to the planet: dried peas, an onion, a little marjoram, that's it. People think you need meat for it to be filling — that's false, look at the numbers. I eat it without pork, because what you put on your plate is also a decision for the climate. Serve it piping hot with mustard, and you need nothing else.
- •Yellow split peas — a large bowl (nourishing base)
- •Onion — one (aromatic)
- •Dried marjoram and thyme — a pinch (traditional flavoring)
- •Spring water — as needed (cooking liquid)
- •Salt — to taste (seasoning)
- •Mustard — on the side (serving condiment)
Ärtsoppa — Thursday's Yellow Pea Soup
A thick, comforting soup of yellow split peas, flavored with marjoram, served with a dab of strong mustard. Nourishing, cheap, and gentle on the planet.
Why this dish? Ärtsoppa is THE popular Swedish dish, served every Thursday for centuries in homes, canteens, and the military. Greta, vegan out of climate conviction, makes the pork-free version: a bowl of local legumes, among the lowest-carbon foods — exactly the kind of choice she advocates.
In our house, Thursday means pea soup. It's simple, it costs almost nothing to the planet: dried peas, an onion, a little marjoram, that's it. People think you need meat for it to be filling — that's false, look at the numbers. I eat it without pork, because what you put on your plate is also a decision for the climate. Serve it piping hot with mustard, and you need nothing else.
Ingredients (period version)
- Yellow split peas — a large bowl (nourishing base)
- Onion — one (aromatic)
- Dried marjoram and thyme — a pinch (traditional flavoring)
- Spring water — as needed (cooking liquid)
- Salt — to taste (seasoning)
- Mustard — on the side (serving condiment)
Ingredients
- Yellow split peas — 300 g (nourishing base)
- Onion — 1 large, finely chopped (aromatic)
- Carrot — 1, diced (sweetness)
- Vegetable broth — 1.2 L (cooking liquid)
- Dried marjoram — 1 tsp (traditional flavoring)
- Thyme — 1/2 tsp (flavoring)
- Strong mustard (Dijon or Swedish) — for serving (condiment)
- Salt and pepper — to taste (seasoning)
Method
- Rinse the split peas and, if possible, soak them for a few hours to speed up cooking.
- Sauté the onion and carrot in a little oil in a large pot.
- Add the drained peas, broth, marjoram, and thyme. Bring to a boil, then simmer covered for 1 to 1.5 hours until the peas break down.
- Mash roughly with a fork for a thick but still rustic texture. Season with salt and pepper.
- Serve very hot, each person adding a dab of mustard to their bowl.
How it was made : Ärtsoppa has been traditionally eaten on Thursdays in Sweden and Finland, often followed by pancakes (pannkakor) — a custom dating back to the Middle Ages, possibly linked to the Catholic Friday fast. The classic version contained salted pork; making it plant-based changes neither its simplicity nor its comfort.
The contemporary twist : A spoonful of lingonberry jam on the side for a tart contrast, and a drizzle of Swedish rapeseed oil on top.
Greta Thunberg · Charactorium
