Know what’s on your plate
Vegetable soup
Calories & nutrition facts
condensed, low sodium, prepared with equal volume water
Nutrition facts
Per 100 g% DV- Calories 33 kcal —
- Protein 1.1 g 2%
- Carbohydrate 5 g 2%
- Fat 0.5 g 1%
- Saturated fat 0.1 g 0%
- Fibre 1.1 g 4%
- Sugars 2.2 g —
- Sodium 194 mg 8%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 43 µg 5%
- Vitamin C 0.4 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.72 mg 5%
- Vitamin K 2.1 µg 2%
- Thiamin (B1) 0.06 mg 5%
- Riboflavin (B2) 0.05 mg 4%
- Niacin (B3) 0.77 mg 5%
- Pantothenic acid (B5) 0.17 mg 3%
- Vitamin B6 0.08 mg 5%
- Folate (B9) 6 µg 2%
- Vitamin B12 0 µg 0%
- Choline 4.5 mg 1%
Minerals
- Calcium 12 mg 1%
- Iron 0.33 mg 2%
- Magnesium 13 mg 3%
- Phosphorus 23 mg 2%
- Potassium 217 mg 5%
- Zinc 0.2 mg 2%
- Copper 0.12 mg 13%
- Manganese 0.13 mg 5%
- Selenium 2 µg 4%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 33 | 1.1 g | 5 g | 0.5 g |
| 1 × cup | 253 g | 83 | 2.8 g | 13 g | 1.1 g |
| 2 × cup | 506 g | 167 | 5.6 g | 25 g | 2.3 g |
| ½ × cup | 126.5 g | 42 | 1.4 g | 6.3 g | 0.6 g |
| 3 × cup | 759 g | 250 | 8.3 g | 38 g | 3.4 g |
| 4 × cup | 1012 g | 334 | 11 g | 50 g | 4.6 g |
Similar foods
- Chicken vegetable soupcanned, condensed61 kcal / 100 g
- Vegetarian vegetable soupcanned, condensed59 kcal / 100 g
- Turkey vegetable soupcanned, prepared with equal volume water30 kcal / 100 g
- Vegetable soup with beef brothcanned, condensed66 kcal / 100 g
- Chunky vegetable soupreduced sodium, canned, ready-to-serve50 kcal / 100 g
- Vegetable chicken soupcanned, prepared with water, low sodium69 kcal / 100 g
- Vegetable brothready-to-serve, low sodium4 kcal / 100 g
- Tomato soupcanned, condensed, reduced sodium, water added34 kcal / 100 g
- Pea souplow sodium, prepared with equal volume water62 kcal / 100 g
- Chicken noodle souplow sodium, canned, prepared with equal volume water25 kcal / 100 g
Questions about Vegetable soup
How do you make vegetable soup from scratch?
Soften chopped onion, carrot and celery in a little oil for about 8 minutes, then add diced root vegetables, stock and herbs. Simmer gently until the vegetables are tender, usually 20–30 minutes; add peas or leafy greens for the last few minutes.
How long should you simmer vegetable soup?
Once it reaches a gentle simmer, cook it for around 20–30 minutes, until the largest pieces of potato or carrot are easily pierced with a knife. Keep the lid partly on so the liquid does not reduce too quickly.
Can you freeze vegetable soup?
Yes. Cool it promptly, portion it into airtight containers and freeze for up to 3 months. Thaw it in the fridge overnight, then reheat until steaming hot; potatoes can become softer after freezing.
What can you serve with vegetable soup?
Crusty bread, cheese toasties or savoury scones make easy accompaniments. Add pearl barley, small pasta or beans to the soup itself when you want a more substantial bowl.
How can you make vegetable soup thicker?
Blend part of the soup and stir it back in, or mash some of the cooked potato against the side of the pan. For a chunky soup, add a handful of red lentils and simmer until they soften and break down.
What is the difference between vegetable soup and vegetable broth?
Vegetable broth is a seasoned liquid made by simmering vegetables, often then straining them out; vegetable soup contains the vegetables or other substantial ingredients. Vegetable broth has 4 kcal per 100 g, compared with 33 kcal in vegetable soup.
Is vegetable soup healthy?
It can be a useful way to eat vegetables, but the ingredients and portion make a difference. A typical bowl of about 250 g provides 2.8 g of fibre; adding beans or lentils makes it more filling.
How much salt is in vegetable soup?
A 250 g bowl contains about 485 mg of sodium. Stock cubes and ready-made soup can add a lot, so taste before salting and use unsalted stock if you are making it from scratch.
Source: USDA FoodData Central 171594 · per 100 g · carbohydrate per EU label, fibre excluded
