Homemade veloutés and soups with our organic broth Le Sud: delicious and easy recipes

#RECETTES

Want to warm up your evenings or give a gourmet twist to your meals? Our recipeshomemade soups and veloutésare all made with theorganic broth from Le Sud Chic des Plantes!, rich in Mediterranean flavors and without added aromas.

Easy to prepare, this natural broth enhances vegetables, cereals, legumes and fish.

Discover our ideas for bowls full of flavor and goodness, perfect for any season.

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

Buckwheat and pepper broth

Ingredients :

- 2 sachets of organic brothThe South
- 200 g of buckwheat
- 2 red peppers
- A few sprigs of fresh coriander
- Fleur de sel
- Ground pepper
- Olive oil

Preparation :

1. Infuse the 2 sachets of organic brothThe Southin 500 ml of boiling water.
2. Cut the peppers into small cubes.
3. Rinse the buckwheat and cook it for 20 minutes in boiling water.
4. Pour the broth into bowls, add 2 tablespoons of buckwheat, peppers and coriander.
5. Season with salt and pepper and drizzle with olive oil.

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Pistou soup

By @maymayinthekitchen

Ingredients :

- 2 sachets of organic brothThe South
- 100 g of dried red beans
- 100 g of dried pink beans
- 1 handful of fresh basil
- 2 tomatoes
- 100 g cooked green beans
- 2 zucchinis
- 2 carrots
- 2 potatoes
- 1 onion
- 150 g of shell pasta

Preparation :

1. Soak the dried beans the day before.
2. Cook them for 2 hours the next day.
3. Put beans and chopped onion in 1L of organic brothThe Southand bring to a boil for 15 minutes.
4. Add the diced vegetables (except green beans and tomatoes) and cook for 15 minutes.
5. Cook the shell pasta separately.
6. At the end of cooking, add blended or finely chopped tomatoes, chopped basil and olive oil.
7. Add the pasta and serve.

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Cream of mushroom soup

By @lepaysdesgourmandises

Ingredients :

- 2 sachets of organic brothThe South
- 500 g of button mushrooms
- 75 cl of boiling water
- 2 shallots
- 1 tbsp. mascarpone
- 20 g of butter
- Salt and pepper

Preparation :

1. Fry shallots and mushrooms for 10 minutes over medium heat.
2. Add 1 L of water, coarse salt and a sachet of brothThe South.
3. Simmer, then mix with the mascarpone.
4. Adjust the seasoning and serve hot.

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Carrot and Celery Soup

Ingredients :

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

Preparation :

1. Cook the vegetables and brothThe South, butter, salt and pepper covered for 30 minutes over low heat.
2. Blend the soup.
3. Serve with a drizzle of light cream and salty granola.

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Cicada Broth

Ingredients :

- 2 sachets of organic brothThe South
- A few basil leaves
- 1 handful of alphabet pasta
- 1 handful of cherry tomatoes
- 1 cod fillet
- 2 tbsp. pine nuts
- Organic olive oil, first cold pressing
- Salt and pepper

Preparation :

1. Pour 500 ml of filtered water into a saucepan and infuse the 2 sachets of stockThe Southover low heat for 6 min.
2. Toast the pine nuts in a pan and set aside.
3. Remove the bags, add the alphabet pasta and cook according to the indicated time.
4. 2 minutes before the end, add the diced cod.
5. Serve in bowls, sprinkle with pine nuts, diced tomatoes, chopped basil and a drizzle of olive oil.
6. Add salt and pepper.

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