CARROT & HONEY ROAST PARSNIP SOUP
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 41 kcal | 2% |
| Fat | 2.5 g | 4% |
| of which saturates | 1.4 g | 7% |
| Carbohydrate | 3.9 g | 2% |
| of which sugars | 3.5 g | 4% |
| Fibre | 1.0 g | — |
| Protein | 1.1 g | 2% |
| Salt | 0.50 g | 8% |
Open Food Facts, ODbL, record updated 5 October 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Chantenay Carrot (19%), Carrot (13%), Onion, Honey Past Parsnips (3.6%) (Parsnip, Honey, Vegetable Oil (Sunflower Rapeseed Salt, Black Pepper), British Single Cream (Cows Milk), British Butter (Cows Wilk, Honey, Ginger Purée, Cornflour, Salt, Garlic Purée, Thyme, White Pepper Allspice, Rosemary, Cinnamon, Nutmeg. !! B 349 10.2g 4.59 C 90g 2% 50g 6ig Allergy advice: For allergens, see ingredients in bold Half of a pot counts as 1 of your 5 a-day: Aim for at least 5 different portions of fruit or veg adau E 323 751057
- E323Anoxomer
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
92% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Reheatable soups” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Climate impact
Reference value for the category “Vegetable soups”: 0.50 kg CO₂e per kg of product (closest product in Agribalyse).
Calculated by ADEME for the average product consumed in France, from field to plate. It describes the category, not this exact product.
Source: Agribalyse 3.1 (ADEME), Licence Ouverte, update of 30 June 2026 · category match: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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