Vitality soup

Author: 5/15
Soupe vitalité
Preparation 15
Baking 50
Portions 6
Freezing No
Sodium79 mg (3% VQ)
Protein1 gr
Fiber2 gr.
Fat4 gr
Carbohydrate9 gr
Iron1 mg (7% DV)
Calcium39 mg (4% VQ)


  • 30 ml (2 tablespoons) of olive oil
  • 1 chopped onion
  • 1 package of 250 gr (3 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
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  • 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.
  • Cool down, then refrigerate. Set into freezer containers and set in the freezer.

Chef's notes

How to thaw and heat up :

Thaw in the refrigerator at least 8 hours before serving. Heat up over the stove or microwave.

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