Spring vegetables soup
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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.
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