Leeks Vegetarian

Spring vegetables soup

Name: Spring vegetables soup
Prep time: 2 h 5 min
Cook time: 1 h 45 min
Yield: 10
Cuisine: Entrées
Ingredients: 15 ml (1 tablespoon) of margarine; 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks; 250 ml (1 cup) of roughly chopped carrots; 500 ml (2 cups) of chopped zucchinis; 250 ml (1 cup) of roughly chopped celery; 500 ml (2 cups) of diced potatoes, with its peel; 8 cups of chicken broth; 680 ml (1 can) of pastas sauce; A pinch of dried thyme leaves; Salt and pepper

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Author: Les Cultures de chez nous

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Preparation 20

Baking 105

Portions 10

Freezing No

Ingredients Preparation

Ingredients

15 ml (1 tablespoon) of margarine
1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
250 ml (1 cup) of roughly chopped carrots
500 ml (2 cups) of chopped zucchinis
250 ml (1 cup) of roughly chopped celery
500 ml (2 cups) of diced potatoes, with its peel
8 cups of chicken broth
680 ml (1 can) of pastas sauce
A pinch of dried thyme leaves
Salt and pepper

Preparation

Side-by-side mode

Melt margarine in a large casserole. Add sliced leeks, carrots and celery. Cook for 5 minutes or until tenderness, but still crispy, while stirring from time to time.
Then add zucchinis ad potatoes. Cook 2 minutes while stirring. Add chicken broth, pastas sauce and thyme. Simmer for 30 to 40 minutes or until potatoes tenders, while still stirring from time to time.
Salt and pepper up to taste.