Tomato and cabbage soup Preparation time 15 minutes Cooking time 20 minutes Servings Share Ingredients System 1.5 litres (6 cups) of water 50 g of Berthelet Professional Low Sodium Soup Base 500 ml (2 cups) of thinly sliced green cabbage 1 can (28 oz.) of diced tomatoes 250 ml (1 cup) of grated carrot 60 ml (4 soup spoons) of Berthelet Signature Dehydrated Vegetables 15 ml (1 soup spoon) of olive oil Berthelet Five Forks Malabar Black Pepper to taste DEHYDRATED VEGETABLES 120 GR 5,15$ See product LOW SODIUM VEGETABLE SOUP BASE 275 GR 7,49$ See product Directions Step 1 Add the olive oil to a pan and sweat the cabbage and carrots for 2 to 3 min. Step 2 Add the diced tomatoes and juice, water and the chicken broth base. Step 3 Bring to the boil, add the dried vegetables and simmer for 15 to 20 min. Step 4 Serve and garnish with ground black pepper. Tip: This soup is gluten free, but you can make it more balanced by adding pasta or rice.