Vegetables, of course, but not only:starches (potatoes, rice, lentils…), cooked meat or fish and spices are perfect to spice it all up. Without forgetting the little deco-gourmet touch:diced cheese, croutons, or, more original, sesame seeds, pumpkin seeds, sprouted seeds, crushed dried fruits... Out of inspiration? We leaf through "Soups bien-être" (Editions Larousse, €8.90), with 50 easy, gourmet and balanced recipes, concocted by Catherine Moreau. As a bonus, advice from Florence Solsona, nutritionist. My favorite:Spicy Indian Red Lentil Soup (pictured above). For 4 people, we burst in a casserole 1 c. c. black mustard seeds with 1 tbsp. at s. olive oil. Peel and chop 1 onion. Peel and press 1 clove of garlic. Peel and grate 2 cm of fresh ginger. Add them to the pan and cook gently for 5 minutes. Then cut 2 tomatoes into cubes, then pour them into the casserole with 1 tbsp. c. cumin seeds, 1 tbsp. c. of turmeric and 1 tbsp. c. coriander powder. Salt and cook for 10 mins. Finally, wash 200g of coral lentils and put them in the casserole dish with 70 cl of water. We cook for about 25 minutes… and we serve the soup very hot, sprinkled with coriander leaves. For a complete meal, add a good basmati rice, and finish with an orange-kiwi salad, rich in vitamin C, which will promote the absorption of the iron contained in the lentils.
My favorite accessories, tested, and more than approved:the classic peeler Malle w. Trousseau (www.mallewtrousseau.com), which quickly skins carrots, potatoes… And the Soup Maker (Philips, €100, www.philips.fr). In barely 20 minutes, it cooks and mixes in its 1.2 l stainless steel bowl the vegetables that have first been cut into pieces. Convenient to try a new mixture without making too large quantities. I also use it regularly to cook my compotes.
No time to cook ? We take the opportunity to taste the new soups on the market.
The most exotic. Sri Lankan vegetable and coconut soup (Glorious, €3.20 for a 400ml cup and €3.50 for a 600ml cup, at Monoprix), to combine the spicy flavors of curry and turmeric with the sweetness of nuts of coconut. Also with cauliflower, celery, onion, potato, peas, basmati rice, lemon juice, fennel, coriander…
The most practical. Sweet potato, yellow carrot and chive velouté (Picard, €3.50 for a 1kg bag), to enjoy without spoiling anything, whether eaten alone, as a duo or as a four, thanks to the portionable sachet.
The most organic. Organic autumn vegetable soup (La Vie Claire, €3.45 per l), to savor seasonal vegetables:pumpkin, squash, chestnuts, and also carrots, potatoes, onions.
