Vitality soup
15
50
6
Yes
Ingredients
- 30 ml (2 tablespoons) of olive oil
- 1 chopped onion
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 1/2 foot of chopped celery
- 1/4 minced green cabbage
- 1/4 of a whole kale sliced into pieces
- 2 Bay leaves
- 900 ml (3 2/3 cups) of low-sodium chicken broth
- 750 ml (3 cups) of water
- Salt and pepper up to taste
Preparation
Side-by-side mode
- In a large casserole, heat oil at medium high heat. Cook vegetables, except for kale, for 5 minutes until tenders, without coloring.
- Add Bay leaves, broth and water. Bring to a boil, cover and simmer at low heat for 35 minutes, until vegetables tenders.
- Add kale and continue cooking 10 minutes. Season.
Chef’s note
This soup is perfect for freezing. To freeze, cool down, then refrigerate. Set into freezer containers and place in the freezer.
To thaw and heat up, thaw in the refrigerator for at least 8 hours before serving. Heat up over the stove or microwave.
Did you know that...
Leek roots (rootlets) are edible. Clean and dry them well before frying them for a salad garnish or dip!
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