CARROT & HONEY ROAST PARSNIP SOUP
Nutrition
| Nutrient | 100 g | Daily Value |
|---|---|---|
| Calories | 41 kcal | 2% |
| Total fat | 2.5 g | 3% |
| Saturated fat | 1.4 g | 7% |
| Total carbohydrate | 3.9 g | 1% |
| Total sugars | 3.5 g | — |
| Dietary fiber | 1.0 g | 4% |
| Protein | 1.1 g | 2% |
| Sodium | 0.20 g | 9% |
Open Food Facts, ODbL, record updated October 5, 2026 · Daily Values: 21 CFR 101.9 (FDA).
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.
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 valuesDaily Values: 21 CFR 101.9 (FDA).
- GS1 prefixPrefix ranges published by GS1
Spotted an error? It is fixed at the source, on Open Food Facts, and shows up here at the next update.