• 1 Tablespoon (10g) Vegetable Oil
  • 1 (150g) Onion
  • 1 (140g) Carrot
  • 1 Stick (30g) Celery
  • 1 (160g) Leek
  • 2 (6g) Garlic Cloves
  • 1 ½ Pints (850ml) Water
  • 1 (7g) Reduced Salt Vegetable Stock Cube
  • 1 Can (200g) Chopped Tomatoes
  • 1 Tablespoon (15g) Tomato Puree
  • ¼ (50g) Green Cabbage
  • ½ Cup (30g) Pasta

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  1. Peel onion, garlic and leek then chop. Wash carrot, celery and cabbage then slice.
  2. Heat oil in a large pan then add the onion, garlic and leek cook for 2 minutes. Add carrot and celery and cook for a further 2 minutes.
  3. Dissolve stock cube in boiling water and add to pan along with tomato puree and chopped tomatoes. Bring to the boil then cook for 15 minutes on a low heat.
  4. Add cabbage and pasta and cook for a further 10 minutes serving once pasta is cooked through.

Time Saver Tips

Prepare in advance without adding cabbage and pasta then reheat and complete the final step of recipe. Soup can be frozen on the day of making.

Cost Saver Tips

A variety of vegetables fresh, frozen or canned in water.

Tips for Kids

Use their favourite pasta shape.

Nutritional Information

Based on a single serving of 331g (% of an adult's reference intake)


99 kcals ( 5 %)

417 kJ ( %)


0.3 g ( 2 %)


14.9 g ( %)


7.6 g ( 8 %)


0.3 g ( 5 %)

Detailed nutritional information

Per 100g Per 331g serving
Energy Kcals 30 99
Energy Kj 126 417
Protein 0.9 g 3 g
Total Fat g g
Saturated Fat 0.1 g 0.3 g
Carbohydrates 4.5 g 14.9 g
Total Sugars 2.3 g 7.6 g
NSP Fibre 0.9 g 3 g
Sodium 24 mg 79 mg
Salt 0.1 g 0.3 g

Find out about nutritional labelling

Nutrition labels on the front of packaging

  • Most of the big supermarkets and many food manufacturers display nutritional information on the front of pre-packed food.
  • Front of pack nutrition labels provide information on the number of grams of fat, saturated fat, sugars and salt and the amount of energy (in kJ and kcal) in a serving or portion of a recipe.
  • The labels also include information about reference intakes (expressed as a percentage) which are guidelines about the approximate amount of particular nutrients and energy required for a healthy diet.
  • The colour coding tells you at a glance if the food has high (red), medium (amber) or low (green) amounts of fat, saturated fat, sugars and salt.
  • The more greens on the label, the healthier the choice
  • Amber means neither high nor low, so you can eat foods with all or mostly ambers on the label most of the time.
  • Reds on the label means the food is high in that nutrient and these are the foods we should cut down on. Try to eat these foods less often and in small amounts.

Food shopping tips

If you’re trying to decide which product to choose, check to see if there's a nutrition label on the front of the pack. This will help you to quickly assess how your choices stack up. You will often find a mixture of red, amber and green colour coding for the nutrients. So when you're choosing between similar products, try to go for more greens and ambers and fewer reds if you want to make a healthier choice.

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