Pea soup gluten-free recipe with walnut oil and parsley from Stefano Vicinoadio can be prepared in 10 minutes. You make this dish with Walnut oil, ORAC + chili botanico-mix & Spice mixes from Amanprana. This recipe from the Belgian kitchen is delicious as Snack, Appetizer, Lunch, Brunch & Soup. It also fits perfectly in a Vegetarian, Gluten free & Vegan diet.

Ingredients for pea soup gluten-free recipe with walnut oil and parsley

  • 300 g Fresh or frozen garden peas
  • 4 tsp Peas (as a garnish)
  • 1 Clove of garlic
  • 500 mL Cold water
  • 1 tbsp Yeast-free vegetable stock
  • ½ tsp Seasoning (Amanprana ORAC Mix with chilli)
  • ½ tsp Multicoloured peppercorns
  • 2-3 tbsp Walnut oil (Amanprana Perigord)
  • One sprig Flat leaf parsley (as a garnish)

Preparation of pea soup gluten-free recipe with walnut oil and parsley

Peel the garlic and slice thickly. Place in a blender with the other ingredients. Blend for around 8 minutes, until the temperature of the soup from the friction of the blender reaches approximately 75°C. Pour the thick pea soup into a shallow bowl and decorate with a little flat leaf parsley and one teaspoon of peas per bowl. Drizzle with extra walnut oil according to taste.

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Stefano Vicinoadio

Who is Stefano Vicinoadio? Here at Amanprana we got to know him at an organic fair in Germany. We immediately hit it off and it turned into a great working relationship. Stefano is actually a photographer, and it is his passion. But his love for cooking has resulted in the most delicious recipes... together with great photos. Stefano describes himself as colourful, loud, a vegan, a friend, a discoverer, a digital nomad and straightforward.