Vegetable Soup for Vegans
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Nutritional information
Amount per serving
Protein (g)
4.6g
Energy (kJ)
570kJ
Energy (kcal)
137kcal
Carbohydrate incl. fibre (g)
24.1g
Carbohydrate excl. fibre (g)
19.0g
Sugar (g)
4.0g
Fibre (g)
5.1g
Fat (g)
3.2g
Saturated fat (g)
1.0g
Unsaturated fat (g)
1.9g
Monounsaturated fat (g)
0.8g
Polyunsaturated fat (g)
0.9g
Trans fat (g)
0.0g
Cholesterol (mg)
0mg
Sodium (mg)
622mg
Salt (g)
1.55g
Vitamin A (IU)
6661IU
Vitamin C (mg)
37.9mg
Calcium (mg)
68mg
Iron (mg)
1.72mg
Potassium (mg)
625mg
Total
18.6g
2282kJ
547kcal
96.3g
75.9g
16.0g
20.4g
12.8g
4.1g
7.7g
3.4g
3.5g
0.0g
0mg
2486mg
6.20g
26644IU
151.6mg
273mg
6.86mg
2499mg
- 15 grams dairy-free spread
- 2 large cloves garlic finely chopped
- 1 onion diced
- 100 grams carrots
- 200 grams potato
- 100 grams butternut squash
- 10 grams Knorr Vegetable Stock Cube, dissolved in
- 1 litre boiling water
- 100 grams broccoli, cut into small florets
- 100 grams courgette, sliced
- 210 grams can tinned butter beans, drained
- 2 grams freshly ground black pepper
- 1 dessertspoon chopped parsley