Vegetable soup
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 46 kcal | 2% |
| Fat | 0.50 g | 1% |
| of which saturates | 0.10 g | 1% |
| Carbohydrate | 8.3 g | 3% |
| of which sugars | 2.3 g | 3% |
| Fibre | 1.2 g | — |
| Protein | 1.4 g | 3% |
| Salt | 0.46 g | 8% |
Open Food Facts, ODbL, record updated 27 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Water, Tomato Purée, Potatoes (6%), Carrots (5%), Onions (5%), Marrowfat Peas (5%), Modified Maize Starch, Fortified Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)], Cooked Pasta (Water, Durum Wheat Semolina), Haricot Beans, Sugar, Pearl Barley, Salt, Rapeseed Oil, Onion Powder, Autolysed Yeast, Yeast Extract, Paprika Powder, Paprika Extract, Turmeric, Flavourings (contains Celery), White Pepper, Black Pepper
- E160cPaprika extractColour
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
55% 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.
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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