• 30 ml (2 tbsp) olive oil
  • 1 chopped onion
  • 1 250g package (3 cups) Les Cultures de Chez Nous sliced leeks
  • 1/2 of a medium celery
  • 1/4 green cabbage, shredded
  • 1/4 bunch of Kale cut into pieces
  • 2 bay leaves
  • 900 ml (3 2/3 cups) low sodium chicken broth
  • 750 ml (3 cups) water
  • Salt and pepper to taste
LeeksFind our bag in yourlocal grocery store


  • Heat the oil in a large saucepan over medium high and cook the vegetables, except the kale, for 5 minutes, until tender, without browning.
  • Add the bay leaves, chicken broth and water. Bring to a boil then cover and allow to simmer over low heat for 35 minutes until the vegetables become very tender.
  • Add the kale and continue cooking for 10 minutes. Season to taste.
  • Allow to cool down then refrigerate. Place in suitable containers and place in the freezer.

Chef's notes

Comment décongeler et réchauffer :

Laisser décongeler au réfrigérateur au moins 8 heures avant de servir. Réchauffer sur la cuisinière ou au four à micro-ondes.