Soup Recipe: Laurent Mariotte revisits winter broth with roasted vegetables and it’s delicious!

Between pumpkin soup and vegetable broth, your heart flutters? With Laurent Marriott’s great recipe, we have both in one!

Surf the feed Instagram of Laurent Marriott, it’s like shopping when you’re hungry: a real challenge! Lately, we’ve been drooling over the picture of her” soup of the day, a mix between light broth and roasted vegetables. On the menu? Pumpkin, spinach, chickpeas… Does that make you tear up too? Good news, the generous ones host of Small dishes in balance share your super easy recipe!

Recipe: how to make Laurent Marriott winter soup?

Ingredients for 4 people:

  • 100 g of chickpeas, boiled in kind
  • 200 g of fresh spinach
  • 1 kg pumpkin or pumpkin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • ½ bunch flat leaf parsley
  • 1 liter of vegetable broth
  • 1 pinch of Espelette pepper
  • Olive oil
  • Salt and pepper from the mill


  1. Wash the pumpkin, remove the seeds and cut it into large cubes (reserve the skin for the pumpkin). Fry the pumpkin pieces in a pan with a little olive oil and the spices for 5 minutes. Pour in the vegetable broth. Cover and leave bake for 25 minutes.
  2. Wash and peel the spinach then throw them into the pan. Add the washed chickpeas and drain. I allow cook for a minute or two What else. Salt, pepper and add the Espelette pepper.
  3. Divide the vegetables with their broth among four soup plates and sprinkle the parsley leaves. Enjoy hot.

Something to warm the body… and the heart!

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