Tomato and cabbage soup

  • Preparation time 15 minutes
  • Cooking time 20 minutes
  • Servings


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


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.