Autumn soup and velouté recipes with our organic Le Robuste broth

#RECETTES

When the temperatures drop, there's nothing like a good homemade velouté to warm you up... and enjoy a healthy treat!

Thanks to ourLe Robuste organic broth— an umami blend ofmushrooms, black radish and vegetables— transform your soups into real comforting dishes, rich in flavor, without flavors or additives.

Discover here4 easy vegetable soup recipes, imagined by our favorite content creators: pumpkin, mushrooms, Jerusalem artichokes and even cauliflower are in the spotlight.

To be enjoyed in autumn, winter… or all year round!

Also explore ourrecipes for homemade soups and veloutés with organic broth from Le Sud.

Jerusalem artichoke and mushroom velouté

By @drinkxeat

Ingredients :

- 1 sachet of organic brothThe Robust
- Jerusalem artichokes
- Mushrooms
- Soy cream
- A few hazelnuts
- Truffle oil

Preparation :

1. Cook the Jerusalem artichokes and mushrooms in water with the organic stock sachet.The Robust.
2. Remove the sachet, add a dash of soy cream.
3. Blend until smooth.
4. Serve with crushed hazelnuts and a few drops of truffle oil.

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Pumpkin and coconut velouté

Ingredients :

- 2 sachets of organic brothThe Robust
- ½ pumpkin
- 2 shallots
- Olive oil
- 10cl of coconut cream
- 2 tbsp. pumpkin seeds

Preparation :

1. Brown the chopped shallots in a drizzle of olive oil.
2. Add the peeled and cubed pumpkin.
3. Cover with water and add the 2 sachets of organic brothThe Robust.
4. Simmer for 20 minutes.
5. Add the coconut cream, remove the sachets, mix.
6. Serve hot with pumpkin seeds.

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Cream of Paris mushroom soup

By @yokonailart

Ingredients :

- 1 sachet of organic brothThe Robust
- 1 potato
- 1 carrot
- 300g of button mushrooms
- 50ml of soy cream
- Salt

Preparation :

1. Infuse the organic brothThe Robust15 min in 500ml of water. Remove the sachet.
2. Cut the potato, carrot and mushrooms.
3. Add to the broth and cook for 20 to 30 minutes over medium heat.
4. Mix with the soy cream.
5. Serve with slices of mushrooms pan-fried in olive oil.

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Creamy cauliflower and nutmeg soup

By @healthycooklife

Ingredients :

- 1 sachet of organic brothThe Robust
- 1 cauliflower
- 1 chopped onion
- 750ml of soy milk
- 250ml of water
- 1 tbsp. olive oil
- 1 pinch of nutmeg
- Salt and pepper

Preparation :

1. Brown the onion and cauliflower florets in olive oil.
2. Add the soy milk, water, nutmeg and organic broth sachetThe Robust.
3. Bring to a boil and cook for 20 minutes.
4. Remove the bag and mix with the cooking liquid.
5. Serve hot with garlic croutons (optional: gorgonzola).

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Chicken and Rice Noodle Soup

By @les_idees_recettes_dune_diet

Ingredients :

- 500ml of organic brothThe Robust
- 4 sprigs of coriander
- 5g of ginger
- A little chili
- 3 to 4 teaspoons of soy sauce
- 1 tbsp sesame oil
- 250g of rice vermicelli
- 200g of chicken fillets
- 100g of mushrooms
- 100g of carrots

Preparation :

1. Peel and wash the carrots, mushrooms, and coriander.
2. Peel and cut the ginger into thin strips.
3. Finely chop the chili pepper
4. Dice the chicken.
5. Bring the organic broth to a boilThe Robustand let it infuse.
6. Add soy sauce, sesame oil, carrots and chicken.
7. Halfway through cooking, add the ginger, coriander, chili pepper and mushrooms.
8. At the end of cooking, add the rice noodles. Bring to a boil and turn off the heat.
9. Serve immediately and enjoy.

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