Comforting winter recipes: cook with our organic vegetable broths

#RECETTES

Looking for healthy, delicious, and simple dishes to get you through the winter with warmth and comfort?Discover our winter recipe ideas based onorganic vegetable broths, concocted to combine pleasure, balance and simplicity.

Rich innatural ingredients, without added flavors or additives, ourChic des Plantes organic broths!add a whole new dimension to your soups, risottos and stews.

Get ready to cook dishes thatthey warm the body and mind,while respecting your well-being. Also discoverWhy drink herbal teas in winter?.

Risotto with Vacherin Fribourgeois, Morteau sausage and black trumpets

By @bcook.leblog

Ingredients :

- 300 g of arborio rice
- 2 Morteau sausages
- 2 shallots
- 1 onion
- 1 clove of garlic
- 150 g of Vacherin Fribourgeois
- 100 g of dehydrated mushrooms (black trumpets)
- Olive oil
- 15 cl of white wine (Chardonnay)
- 1 sachet of organic brothThe Robust
- Salt and pepper

Preparation :

1. Peel and chop the garlic, onion and shallots.
2. Rehydrate or clean the mushrooms, then slice them.
3. Grate the Vacherin Fribourgeois.
4. Dilute the brothThe Robustin 1.5 liters of hot water.
5. Heat olive oil in a sauté pan and sauté the garlic, onion, and shallots until translucent.
6. Deglaze with the white wine and let it evaporate.
7. Add the sliced sausages.
8. Add the rice and stir until it becomes translucent.
9. Add the stock ladle by ladle, stirring gently, until the rice is fully cooked (approx. 17 min).
10. In a pan, brown the mushrooms with a drizzle of olive oil. Add pepper.
11. At the end of cooking, add the mushrooms and grated Vacherin to the risotto.
12. Serve hot, very creamy.

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Sunday Night Soup

Ingredients :

- 50 g of carrots
- 30 g of celery
- 25 g of onions
- 90 cl of water
- 1 sachet of organic brothThe South
- 25 g of vermicelli
- 10 g of butter
- 4 g of Guérande salt
- 1 g of ground pepper

Preparation :

1. Infuse the organic broth sachetThe Southin 90 cl of hot water.
2. Meanwhile, cut the carrots into thin slices, chop the celery and onion.
3. Add the vegetables to the broth and cook for 15 minutes over low heat.
4. At the end of cooking, add the vermicelli and continue cooking for 3 to 4 minutes.
5. Add the butter, salt and pepper.
6. Serve piping hot.

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Autumn Coconut-Spicy Velouté

By @des_papilles_qui_petillent

Ingredients :

- 1 piece of butternut squash or pumpkin
- 1 small parsnip
- 2 small carrots
- 1 small sweet potato
- 1/2 onion
- 1 clove of garlic
- 1 tbsp olive and coconut oil
- 40 cl of coconut milk
- 1 tsp tomato paste
- 1 sachet of organic brothIndian
- Salt and pepper

Toppings:
- 1/2 avocado
- Fresh coriander
- Lime juice

Preparation :

1. Chop or grate all vegetables to reduce cooking time.
2. Heat the oil in a soup tureen. Add the chopped onion and garlic, then cook for 7 minutes.
3. Add the spices and tomato paste and cook for 5 minutes.
4. Add the vegetables, coconut milk and broth sachetIndian.
5. Mix and simmer for about 20 minutes (or pre-steam the vegetables for 3 minutes to speed things up).
6. Serve hot with a grain (rice, millet, quinoa, etc.) and garnish with fresh coriander, avocado slices, and lime juice.

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Vegetable wok with coconut milk and lemongrass

By @des_papilles_qui_petillent

Ingredients :

Vegetables :
- 1 spaghetti squash
- 1 sweet potato
- 4 heads of broccoli
- 4 mushrooms (shiitake or Paris)
- 1 onion
- 1 clove of garlic
- 1 tbsp ghee, coconut oil or olive oil

Sauce:
- 1 can of coconut milk with lemongrass (or plain + fresh or powdered lemongrass)
- 2 tbsp tamari
- 1 tbsp white or brown miso
- 2 cl of peanut or almond butter
- The juice of 1 lime
- 3 very tender dates
- 1 sachet of organic brothThe Robust
- Fresh coriander

Preparation :

1. Steam or bake the spaghetti squash. Once cooked, remove the strands with a fork. Discard the skin.
2. Cut the vegetables into small cubes and steam them for 6 minutes.
3. In a pan, brown the chopped onion and garlic with the oil of your choice.
4. Blend all the sauce ingredients until smooth.
5. Pour into a soup tureen: the vegetables, the squash strands, the blended sauce, as well as the sachet of brothThe Robust.
6. Simmer over low heat for 10 minutes.
7. Serve warm, sprinkled with fresh coriander and pumpkin seeds if desired.

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Vegan green lentil snack

Ingredients :

- 200 g of dried green lentils
- 6 carrots
- 2 onions
- 200 g of smoked tofu
- 8 to 10 baby potatoes
- 1 sachet of organic brothThe Robust
- 1 tablespoon of olive oil
- Salt and pepper

Preparation :

1. Cut the carrots, potatoes and tofu into cubes.
2. Fry them for a few minutes in olive oil over medium heat until lightly browned. Set aside.
3. Cook the lentils in 3 times their volume of cold water for 30 minutes.
4. Add the vegetables and tofu to the lentils.
5. Cover with water if necessary and cook for another 30 minutes.
6. Drain the cooking water, add a sachet of brothThe Robustand reduce over low heat.
7. Cover the lentils with this sauce when serving.
8. Season with salt and pepper. Enjoy piping hot. It's even better the next day!

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