Cream of Pea Soup

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes


  • 1/2 shallot, minced
  • 1/2 garlic clove, minced
  • 2 Tbsp butter
  • 250 g canned or frozen peas, drained and rinsed
  • 1/2 tsp ginger, grated
  • 400 ml vegetable broth
  • salt and pepper to taste
  • 1 Tbsp dried cranberries
  • 1 Tbsp walnuts, chopped
  • 1 slice of gluten-free bread (I used Kamut)
  • 75 ml vegetable cream (I used soy cream)
  • pinch dried basil


  1. Heat 1 Tbsp of butter in a pan over low medium heat and sautée the shallot and garlic.
  2. Add the grated ginger and the peas, salt and pepper to taste.
  3. Top with the vegetable broth (leave some), bring it to a boil then lower the heat and let it simmer for 10 minutes.
  4. Chop the walnuts and mix with the dried cranberries. Set aside.
  5. Cut the bread in cubes. In another pan heat 1 Tbsp of butter and cook the bread turning it often in order to get it golden and crispy. Remove from the pan, let the cubes drain on a paper towel and set aside.
  6. Purée the pea soup in a mixer with the vegetable cream, adding a bit more vegetable broth, if too dense, or putting it back on the stove for a little longer, if too runny.
  7. Place in a bowl. Sprinkle with walnuts and cranberries, swirl a little more cream and dust with the dried basil. Top with the crostini and enjoy!


Legumes provide good quality protein, minerals and vitamins, They are rich in energy-giving carbohydrates, with a low glycemic index rating for blood glucos control and are abundant in fibre.


  • Serving Size: 2 servings
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