Soups and Vegetables

Over the years, I have developed four spice blends that complement the earthy flavors of winter vegetables, potatoes and beans and make them sing. They are specially formulated for use in purées, soups, and bouillons. A good soup is a simple, savory pleasure that nourishes both body and soul.

Soup can also be a wonderful vehicle for expressing your palate’s desires, so go ahead. Come up with your own vegetable combinations and play around with my spice blends!

The four blends are highly versatile and can be used with all types of vegetables and cooking techniques. That means you can get creative and adapt their use to your personal preferences.
Here are a few ideas to get you started: Add Poudre des Vertus to a pot of creamy mashed potatoes, a savory potato-leek soup, or a broccoli velouté (zucchini/courgette in summertime). Amount: ½ teaspoon per serving)
Poudre à Soupes is the perfect seasoning for a fragrant celeriac purée or a velvety carrot-potato soup. Amount: ½ teaspoon per serving.
Poudre du Voyage lends a sensual note to creamy bean soups as well as lentil and chickpea dishes. Amount: 1/2 teaspoon per serving.
Poudre des Fées brings the flavors of vegetable bouillon, cauliflower soup, Brussels sprouts and roasted onions to life. Amount: 1/4 teaspoon per serving.