Roast Tomato & Basil Soup
520kcal
| TYPICAL VALUES | Per 100g | Per Ptn | % RI* Per Ptn |
|
|---|---|---|---|---|
| Energy | 769kJ 184kcal |
2174kJ 520kcal |
25.88% | |
| Fat | 7.3g | 21g | 29.43% | |
| of which Saturates | 4.3g | 12g | 60.95% | |
| Carbohydrate | 25g | 71g | 27.14% | |
| of which Sugars | 3.8g | 11g | 11.99% | |
| Fibre | 2g | 4g | 18.54% | |
| Protein | 4g | 12g | 23.34% | |
| Salt | 0.77g | 2.2g | 36.17% |
* Reference Intake of an average adult (8400kJ / 2000kcal)
| Sourdough Bread [Brdf Sourdough Bloomer Handcrafted Delifrance (Bf) [stone-ground WHEAT flour (stone-ground WHEAT flour, calcium carbonate, iron, niacin, thiamin), water, WHEAT and RYE sourdough 20.3% (stone-ground WHEAT flour (stone-ground WHEAT flour, calcium carbonate, iron, niacin, thiamin), water, RYE flour, coarse WHEAT malt, caramelised malted WHEAT flour, malted WHEAT flour, WHEAT germ, BARLEY malt extract), WHEAT flour (WHEAT flour, calcium carbonate, iron, niacin, thiamin), WHEAT GLUTEN, sea salt, coarse WHEAT malt, caramelised malted WHEAT flour, malted WHEAT flour, WHEAT germ, BARLEY malt extract]], Chopped Tomatoes [Tomatoes, Tomato Juice, Acidity Regulator: Citric Acid (E330)], Potato [Potato], EFI Butter portions [Butter Salted Cultured Log (MM) [Butter (Milk), Lactic Cultures, Salt]], Tomato Puree [Tomatoes (100%)], Sliced Red Onion [Onion], Carrot [Carrot], Leek [Leek], Celery [Celery], Vegetable Bouillon [Rapeseed Oil, Salt, Potato Starch, Maltodextrin, Sugar, Yeast Extracts, Spices (Lovage, Turmeric, Black Pepper), Vegetable Powders (6%) (Carrot, Onion, Garlic), Antioxidant: Extracts of Rosemary; Colour: Plain Caramel; Flavouring, Herbs (Parsley).], Pomace Oil [Pomace Olive Oil], Garlic Puree [Water,Garlic Granules, Citric Acid,], Caster Sugar [White sugar], Fresh Basil [Basil], Salt [Salt, Anti-caking Agent: E535.], White Pepper [Ground White Pepper], Paprika [Ground Paprika] |

