Healthy and delicious winter recipes with Super Green organic broth

#RECETTES

When the days get chilly, nothing warms you up like a delicious, healthy, and fragrant dish. OurSuper Green organic broth, a unique combination of vegetables, broccoli andspirulina, slips into your winter recipes to give them a subtle taste and incomparable nutritional richness.

Let it perfume aroasted fennel, sublime onevegan Asian brothor gives body to azucchini crumble, it becomes the essential ingredient in your comfort meals.

Discover our ideas for simple and creative recipes for cooking withSuper Green organic brothand transform your dishes into real moments of well-being.

To learn more, read our article onSuper Green: organic detox broth with green vegetables and superfoods.

Roasted Fennel with Citrus

By @maymayinthekitchen

Ingredients :

- 1 sachet of organic brothSuper Green
- 2 fennels
- 1 lemon
- 1 small grapefruit
- 1 orange
- 1 drizzle of olive oil
- 250 ml of water
- Salt & pepper

Preparation :

1. Infuse the organic brothSuper Greenin boiling water.
2. Cut the fennel in half and slice the citrus.
3. In a baking dish, arrange the fennel and citrus slices.
4. Pour the broth over the fennel, season with salt and pepper and add a drizzle of olive oil.
5. Cook for 45 min to 1 h at 180°C.
6. Serve with lemon and chia seed pasta or wild rice.

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Quinoa, feta and avocado

By @naturoquotidien

Ingredients :

- 1 glass of tricolor quinoa
- 1/2 glass of millet
- 2 sachets of organic brothSuper Green
- 1 avocado
- Feta
- 1 shallot
- Salt and pepper
- Tomato vinegar
- Olive oil
- Mustard
- Pumpkin seeds

Preparation :

1. Infuse the organic broth sachetsSuper Greenin 2 glasses of water, salt and pepper.
2. Cook the quinoa for 15 minutes in the infused water, then add the millet and continue cooking for 5 minutes.
3. Let cool.
4. Dice the avocado and feta, finely chop the shallot.
5. Mix with the warm quinoa/millet.
6. Season with olive oil, tomato vinegar, mustard and pepper.
7. Optionally add pumpkin seeds.

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Zucchini and crozet crumble

By @maymayinthekitchen

Ingredients :

- 1 sachet of organic brothSuper Green
- 100 g of crozets
- 1 zucchini
- 1 tbsp. of flour
- Herbs of Provence
- 100 ml of soy cream
- 50 g of rosemary shortbread

Preparation :

1. Cook the crozets for 6 minutes in the organic brothSuper Green, then drain.
2. Slice the zucchini into rounds.
3. Alternate layers of zucchini and crozets in a dish.
4. Add salt and pepper between each layer.
5. Mix flour and soy cream, pour over the dish.
6. Sprinkle with herbes de Provence.
7. Crush the shortbread into breadcrumbs and spread them on top.
8. Bake for 20 minutes at 180°C.

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Asian broth

By @quiveutlarecette

Ingredients :

- 1 sachet of organic brothSuper Green
- 1 tbsp. olive oil
- 1 onion
- 1 block of smoked tofu
- 4 large mushrooms
- 2 carrots
- 1/4 Chinese cabbage
- 1 lemongrass stalk
- 2 slices of ginger
- 100 g of noodles or rice vermicelli

Preparation :

1. Brown the onion in olive oil, add the cubed tofu and mushrooms, then the carrots and Chinese cabbage.
2. Prepare the organic brothSuper Green(80 cl of water + sachet), then pour it over the vegetables.
3. Add lemongrass and ginger, cook for 20 minutes over low heat.
4. Add the noodles/vermicelli and cook for 2 to 5 minutes.
5. Remove lemongrass and ginger, serve hot.

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Shrimp and Cabbage Detox Soup

By @mespetitsbols

Ingredients :

- 1 tablespoon of olive oil
- 60 cl of water
- 2 sachets of organic brothSuper Green
- 2 cloves of garlic
- ¼ cabbage
- 1 carrot
- 2 spring onions
- 12 large peeled shrimps
- 1 tablespoon of soy sauce
- 1 tablespoon of lemon juice

Preparation :

1. Thinly slice the cabbage, carrot, and spring onion, chop the garlic, and peel the shrimp. Sauté the garlic in olive oil.
2. Add the cabbage and carrot, mix, then pour in the water with the organic broth sachets.Super Greenand soy sauce. Simmer for 10 minutes.
3. Add the shrimp, lemon juice, and spring onion. Simmer for another 2 to 3 minutes.
4. Remove the broth sachets.
5. Season and serve hot.

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