Vegetable and Tomato Soup
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Nutritional information
Amount per serving
Protein (g)
3.7g
Energy (kJ)
672kJ
Energy (kcal)
160kcal
Carbohydrate incl. fibre (g)
22.1g
Carbohydrate excl. fibre (g)
15.4g
Sugar (g)
14.8g
Fibre (g)
6.8g
Fat (g)
5.7g
Saturated fat (g)
1.8g
Unsaturated fat (g)
2.7g
Monounsaturated fat (g)
0.5g
Polyunsaturated fat (g)
0.6g
Trans fat (g)
0.0g
Cholesterol (mg)
4mg
Sodium (mg)
805mg
Salt (g)
2.01g
Vitamin A (IU)
889IU
Vitamin C (mg)
6.2mg
Calcium (mg)
45mg
Iron (mg)
1.12mg
Potassium (mg)
449mg
Total
14.7g
2687kJ
642kcal
88.6g
61.5g
59.2g
27.1g
22.7g
7.0g
10.8g
1.9g
2.5g
0.2g
17mg
3219mg
8.05g
3558IU
24.8mg
179mg
4.50mg
1797mg
- 15 g Bertolli with Butter
- 1 onion, diced
- 2 fat cloves garlic, finely chopped
- 500 g mixed root vegetables (swede, butternut squash, carrot) cut into 1.5cm dice
- 1 Knorr Vegetable Stock Cube (dissolved in 800mls boiling water)
- 500 ml tomato passata
- 300 g mixed vegetables (broccoli, leek, courgette, savoy cabbage)
- Freshly ground black pepper
- 1 tbsp chopped parsley