• low fat 0.89g 0.89%
  • low sat fat 0.23g 0.23%
  • low salt 27.57mg 0.03%
  • low sugar 2.54g 2.54%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Heat oil in a large saucepan and cook onion and garlic over a gentle heat for 3 to 4 minutes.
  2. Add basil, celery and tomatoes and stir for 2 to 3 minutes.
  3. Add tomato juice and mint. Bring to the boil, cover and simmer for about 10 minutes, or until tomatoes are very soft.
  4. Remove mint and purée soup in blender.
  5. Pour soup through a sieve to remove small pieces of tomato skin.
  6. Reheat until boiling and serve into heated bowls. Swirl a spoonful of yoghurt on top of each bowl.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
443.32g
100.00g
Energy (kJ)
480.72kJ
108.44kJ
Protein (g)
5.50g
1.24g
Total fat (g)
3.94g
0.89g
- Saturated fat (g)
1.04g
0.23g
- Polyunsaturated fat (g)
0.25g
0.06g
- Monounsaturated fat (g)
1.98g
0.45g
Cholesterol (mg)
5.20mg
1.17mg
Carbohydrate-available (g)
11.96g
2.70g
CarbohydrateSE (g)
11.74g
2.65g
- Sugars (g)
11.27g
2.54g
Water (g)
412.03g
92.94g
Dietary fibre (g)
5.16g
1.16g
Thiamin (mg)
0.14mg
0.03mg
Riboflavin (mg)
0.16mg
0.04mg
Niacin (mg)
2.65mg
0.60mg
Niacin equivalents (mg)
3.46mg
0.78mg
Vitamin C (mg)
61.18mg
13.80mg
Total folate (ug)
56.24ug
12.69ug
Total vitamin A equivalents (ug)
239.11ug
53.94ug
Retinol (ug)
11.70ug
2.64ug
Beta carotene equivalents (ug)
1374.14ug
309.97ug
Sodium (mg)
122.20mg
27.57mg
Potassium (mg)
863.52mg
194.79mg
Magnesium (mg)
45.79mg
10.33mg
Calcium (mg)
114.65mg
25.86mg
Phosphorus (mg)
139.49mg
31.47mg
Iron (mg)
1.66mg
0.38mg
Zinc (mg)
0.98mg
0.22mg

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This page has been produced in consultation with and approved by: Gut Foundation Research Institute

Last updated:

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