• low fat 1.56g 1.56%
  • low sat fat 0.74g 0.74%
  • med salt 173.12mg 0.17%
  • low sugar 3.13g 3.13%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Put all the ingredients except the cheese and pepper in a medium-sized saucepan and bring to the boil over a medium heat, stirring occasionally to prevent the soup from sticking to the bottom of the pan.
  2. Reduce the heat and cook until the broccoli is tender, about 10 minutes.
  3. Stir in the cheese and pepper and serve piping hot.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
682.06g
100.00g
Energy (kJ)
3162.24kJ
463.63kJ
Protein (g)
37.99g
5.57g
Total fat (g)
10.63g
1.56g
- Saturated fat (g)
5.05g
0.74g
- Polyunsaturated fat (g)
2.21g
0.32g
- Monounsaturated fat (g)
2.72g
0.40g
Cholesterol (mg)
23.28mg
3.41mg
Carbohydrate-available (g)
117.90g
17.29g
CarbohydrateSE (g)
117.65g
17.25g
- Sugars (g)
21.36g
3.13g
Water (g)
425.85g
62.44g
Dietary fibre (g)
14.75g
2.16g
Thiamin (mg)
0.29mg
0.04mg
Riboflavin (mg)
0.93mg
0.14mg
Niacin (mg)
4.88mg
0.71mg
Niacin equivalents (mg)
12.08mg
1.77mg
Vitamin C (mg)
64.84mg
9.51mg
Total folate (ug)
127.53ug
18.70ug
Total vitamin A equivalents (ug)
142.48ug
20.89ug
Retinol (ug)
65.56ug
9.61ug
Beta carotene equivalents (ug)
452.50ug
66.34ug
Sodium (mg)
1180.78mg
173.12mg
Potassium (mg)
1165.27mg
170.85mg
Magnesium (mg)
132.92mg
19.49mg
Calcium (mg)
490.03mg
71.85mg
Phosphorus (mg)
771.75mg
113.15mg
Iron (mg)
3.31mg
0.48mg
Zinc (mg)
6.05mg
0.89mg

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This page has been produced in consultation with and approved by: Cancer Council Victoria

Last updated:

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