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Caper, pepper and onion soup Calories
Low-calorie vegetable soup with vitamin C
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 cup (medium) of Caper, pepper and onion soup (240 g) has 77 calories. That works out to 32 calories per 100 g. It contains 13.9 g of carbs, 2.6 g of protein, 1.4 g of fat and 3.4 g of fiber. Its 52.8 mg of Vitamin C covers 59% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Caper, pepper and onion soup Nutrition Facts
Selected: 1 cup (medium) · 240 g
77
KCAL / 240G
Carbs
13.9g
· 5% DV
Protein
2.6g
· 5% DV
Fat
1.4g
· 2% DV
Fiber
3.4g
· 12% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 71% · Protein 13% · Fat 16%
Caper, pepper and onion soup nutrition facts table · 1 cup (medium) (240 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 77 kcal | |
| Total fat | 1.4 g | 2% |
| Saturated fat | 0.22 g | 1% |
| Trans fat | 0 g | |
| Sodium | 924 mg | 40% |
| Total carbohydrate | 13.9 g | 5% |
| Fiber | 3.4 g | 12% |
| Protein | 2.6 g | 5% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Cup of Caper, pepper and onion soup?
| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 240 g | 77 kcal |
| 100 g | 100 g | 32 kcal |
| 1 cup (small) | 180 g | 58 kcal |
| 1 serving (medium) | 250 g | 80 kcal |
| 1 bottle (medium) | 300 g | 96 kcal |
| 1 serving (large) | 350 g | 112 kcal |
| 1.5 cup (large) | 360 g | 115 kcal |
Calculated from 32 calories per 100 g.
Frequently Asked Questions About Caper, pepper and onion soup
How do you make caper, pepper and onion soup?
Caper, pepper and onion soup is made by softening chopped onion and pepper, then simmering them with capers and stock or water. Blend it for a smooth soup or leave the vegetables chunky; taste before adding salt because capers can be salty.
What do capers taste like in caper, pepper and onion soup?
Capers give caper, pepper and onion soup a briny, tangy flavor that contrasts with the sweetness of softened onion and pepper. Their intensity varies with the pickling liquid, so drain them first and add extra only after tasting.
Should you rinse capers for caper, pepper and onion soup?
Yes, rinsing drained capers briefly can make caper, pepper and onion soup less salty. This is especially useful for capers packed in brine; avoid soaking them for a long time, which can wash away much of their characteristic flavor.
What kind of pepper goes in caper, pepper and onion soup?
Sweet bell pepper is a good choice for caper, pepper and onion soup, since it balances the sharpness of the capers. A mild or hot chili can be added for heat, but use it sparingly so it does not overwhelm the other flavors.
Can you use fresh capers in caper, pepper and onion soup?
Fresh caper berries are not the usual choice for caper, pepper and onion soup; the small pickled caper buds are what most recipes use. If you have fresh caper buds, they need proper curing before use rather than being added raw to the pot.
What can replace capers in caper, pepper and onion soup?
Chopped green olives can stand in for capers in caper, pepper and onion soup, adding a similar briny note. They are less tangy and have a different texture, so start with a small amount and adjust the seasoning after the soup simmers.
Should caper, pepper and onion soup be blended?
No, caper, pepper and onion soup does not have to be blended. Keep it chunky for more texture, or blend it until smooth; for a mix of textures, blend the cooked onion and pepper, then stir in a few whole capers.
What goes well with caper, pepper and onion soup?
Crusty bread or a toasted sandwich pairs well with caper, pepper and onion soup. A simple green salad also complements its tangy, savory flavor, while a squeeze of lemon can brighten the bowl if the capers taste especially mild.
How do you fix caper, pepper and onion soup that is too salty?
Add unsalted stock or water to caper, pepper and onion soup a little at a time, then simmer and taste again. If the soup is thin, blend in some of its cooked vegetables rather than adding salty cheese or more seasoning.
Can caper, pepper and onion soup be frozen?
Yes, caper, pepper and onion soup can be frozen in airtight, portion-sized containers once cooled. Thaw it in the refrigerator and reheat thoroughly; if the texture has thickened or separated, stir well and add a little water or stock.
Caper, pepper and onion soup Vitamins & Minerals
Vitamins
Vitamin C
52.8mg · 59% DV
B6
0.24mg · 14% DV
Folate
36µg · 9% DV
B1
0.1mg · 8% DV
Minerals
Sodium
924mg · 40% DV
Copper
0.14mg · 16% DV
Manganese
0.29mg · 13% DV
Potassium ⭐
372mg · 11% DV
Caper, pepper and onion soup Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Caper, pepper and onion soup
To burn the 77 calories in 1 cup (medium) (240 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Caper, pepper and onion soup?
Caper, pepper and onion soup brings together capers, pepper and onion, simmered in water or vegetable stock. The capers lend a tangy, briny edge, while softened onion adds sweetness and the pepper gives the soup a fresh, savoury flavour. Recipes vary in how finely the vegetables are cut and whether the soup is served smooth or chunky.
Serve it warm as a light lunch or as a starter, with bread or a simple salad alongside. Its vegetable-led profile makes it a relatively light choice, at 32 calories per 100 g, and it provides vitamin C. If your capers are particularly salty, rinse them before adding and taste the soup before seasoning; this keeps their distinctive flavour without letting it dominate.
How Nutritious Is Caper, pepper and onion soup?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Caper, pepper and onion soup Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Caper, pepper and onion soup Contain Allergens?
No known major allergens
Which Diets Is Caper, pepper and onion soup Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Caper, pepper and onion soup Fat Profile
SATURATED
0.22g
MONOUNSATURATED
0.53g
POLYUNSATURATED
0.46g
Omega 6:3 ratio 5.4:1
Above the ideal 4:1 (5.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.