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Soupe de légumes
Soupe de légumes by La Source Du Verger provides 26 kcal per 100 ml, with 1 g of sugars and 0.7 g of protein. That is 57% less sugar than the average product in this category. Its Nutri-Score is B and it is classified as NOVA 3 (processed food). It is listed in the Vegetable soups category and comes in a 97 cl pack.
Nutrient levels per 100 ml
Levels use UK front-of-pack reference thresholds for drinks.
Nutrition facts
| Nutrient | Per 100 ml | Category avg |
|---|---|---|
| Calories | 26 kcal | 53 −51% |
| Total fat | 0.1 g | 1.7 −94% |
| Saturated fat | 0 g | 0.6 −100% |
| Carbohydrates | 5.4 g | 7.1 −24% |
| Total sugars | 1 g | 2.3 −57% |
| Added sugars | 0 g | 0.6 −100% |
| Protein | 0.7 g | 1.8 −61% |
| Salt | 0.5 g | 1 −47% |
*% Daily Value for 100 ml, based on a 2,000-calorie diet (FDA reference values). Category average across 1171 Vegetable soups products on Foodmetria.
Compared with other vegetable soups
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
eau, légumes 35% (pommes de terre, carottes, poireaux, oignons), farine de maïs, sel, ail semoule, poivre.
Product details
- Quantity
- 97 cl
- Labels & certifications
- Green Dot
- Sold in
- France
- Barcode
- 3448550003015
Prices reported by shoppers
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Frequently asked questions
How many calories are in Soupe de légumes?
Soupe de légumes contains 26 kcal per 100 ml.
How much sugar is in Soupe de légumes?
Soupe de légumes has 1 g of sugars per 100 ml, which is considered low by UK front-of-pack guidelines.
Is Soupe de légumes healthy?
It has a Nutri-Score of B (A is best, E is worst); it is in NOVA group 3 — processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Soupe de légumes vegan?
Based on its ingredient list, it appears to be vegan. Always check the package label.
Source: Open Food Facts (ODbL). Last updated March 17, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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