Spring vegetables soup

Author: Les Cultures de chez nous
Images poireaux
Preparation 20
Baking 105
Portions 10
Freezing No


  • 15 ml (1 tablespoon) of margarine
  • 1 package of 250 gr (3 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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  • 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.

Chef's notes