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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