My organic and zero waste soups

Easy and quick to prepare, in pieces or mixed, hot or cold, sweet and savory, spicy, cooked or raw, soups can be declined in many ways to please and surprise all palates. More or less thick, light or rather nourishing , alone or with a topping of oilseeds, mushrooms or cereals, or even accompanied by toast (grain bread, gluten-free, Pain des Fleurs, crackers, etc.) or raw vegetables, soups are good for your health, to be eaten without moderation, and can constitute a dish in its own right, gourmet and gourmet, for dinner as well as for lunch. In this book, Stéphanie Faustin offers 75 recipes for surprising and colorful soups as well as many ideas for toppings and spreads to accompany them. Examples of recipes: spinach velouté with fresh sheep's cheese; melon soup with mozzarella-basil ice cream; cauliflower cream and carrots with smoked paprika; broccoli soup with ravioli; carrot and sweet potato cappuccino with coconut milk; onion soup and goat cheese toast; squash velouté with coral lentils… Original and creative recipes to enjoy soups all year round!