Fall menu: 7 soup ideas for the week

Versatile, healthy and easy to prepare, soup is the ideal ally to get through the cold season gently. In the collective imagination, soup evokes family meals, the large tables around which we gather after a long day. This timeless dish, omnipresent across the world, from miso soup in Japan to bouillabaisse in Provence, has this incredible ability to adapt to all palates. Prepared in large quantities on the weekend, they keep very well in the refrigerator or freezer, which saves time during the week.

Loads of fall vegetables

If grandmother’s soup, based on root vegetables or squash, remains a must, the soup is always more inventive, playing on textures, combinations of flavors and the addition of unexpected ingredients. Pumpkin, leek, carrot, mushrooms and even cauliflower, we celebrate autumn vegetables which we happily use in creamy soups, thick or lighter, in a “broth” version. Soups are also a good opportunity to use carrot tops, radishes or even less obvious herbs: nettles, watercress or sorrel. For a complete meal, accompany your soups with good bread or homemade croutons. A little grated cheese or a spoonful of crème fraîche are a good way to enrich your soups.

Time for seasoning

For a soup to be successful, its taste must be enhanced. So incorporate the aromatics of your choice such as garlic, onion, ginger, the perfect ally for squash, carrot or sweet potato soups, but also spices like cumin, curry, and even a touch of cinnamon. Also think about acidity: lemon juice, orange juice or a little balsamic vinegar to balance the flavors. Finally, add fresh herbs such as parsley, coriander or thyme to your preparation, which will add lots of flavor to your soups. You can let them infuse while cooking, remove them before blending the soup or add them when serving.

Roasted parsnip soup with garlic and cream

© Valéry Guedes

A true ode to autumn, this soup gives pride of place to parsnips, an often overlooked root vegetable, which is distinguished by its slightly sweet taste reminiscent of carrots.

Discover our recipe for Roasted Parsnip Velouté with Garlic and Cream

Mushroom and parmesan cream soup

© Christophe Roué

Gourmet, this velouté with a creamy texture can be enjoyed accompanied by a few golden croutons and a drizzle of truffle oil.

Discover our recipe for Mushroom and Parmesan Velouté

Turnip soup, spinach and pistachio gremolata

© Émilie Franzo

It’s turnip season and preparing them in this soup will be your best idea of the week.

Discover our recipe for Turnip, spinach and pistachio gremolata soup

Butternut, goat cheese and egg soup

© Marjolaine Daguerre

If we thought that the butternut soup was sufficient in itself, it was without counting on the addition of the poached egg, a real masterstroke of this recipe.

Discover our recipe for Butternut, goat cheese and egg soup