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Milk Soup Calories
Milk-based, light soup, source of calcium and protein
In season: Winter · Autumn
CALORIES
GI
POTASSIUM
FIBER
Quick answer
1 cup (medium) of Milk Soup (250 g) has 138 calories. That works out to 55 calories per 100 g. It contains 15.5 g of carbs, 6.8 g of protein, 5 g of fat and 0.3 g of fiber. Its 1 µg of B12 covers 42% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
What is Milk Soup?
Milk Soup is a simple, gently flavoured soup found in Turkish home cooking. It is made with milk and is often thickened with rice or flour; household recipes may add a little butter or seasoning. Despite its name, the Turkish version is generally served savoury rather than as a sweet milk dish.
Enjoy it warm as a light first course or a small meal, with bread alongside. Its smooth, pourable texture and mild dairy taste make it easy to pair with more strongly flavoured dishes. Milk contributes protein and calcium, while the soup remains relatively light; for a more substantial meal, serve it with vegetables or another savoury dish. Use butter sparingly if you want to keep the bowl lighter.
Milk Soup Nutrition Facts
Selected: 100 g
55
KCAL / 100G
Carbs
6.2g
· 2% DV
Protein
2.7g
· 5% DV
Fat
2g
· 3% DV
Fiber
0.1g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 46% · Protein 20% · Fat 34%
Milk Soup Vitamins & Minerals
Vitamins
B12
0.4µg · 17% DV
B2
0.16mg · 12% DV
B5
0.36mg · 7% DV
Biotin
2µg · 7% DV
Minerals
Phosphorus
85mg · 12% DV
Calcium
110mg · 11% DV
Iodine
16µg · 11% DV
Selenium
2.5µg · 5% DV
How Nutritious Is Milk Soup?
Nutrient density
Medium
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.
Milk Soup Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Milk Soup
To burn the 55 calories in 100 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.
Is Milk Soup Processed?
NOVA 3
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 Milk Soup Contain Allergens?
Contains these allergens:
Which Diets Is Milk Soup Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Milk Soup Fat Profile
SATURATED
1.2g
MONOUNSATURATED
0.5g
POLYUNSATURATED
0.08g
Omega 6:3 ratio 1.5:1
Below the ideal 4:1 — a good omega balance.
Compare Milk Soup
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Frequently Asked Questions About Milk Soup
What is milk soup made of?
Milk soup is made with milk and a thickening or filling ingredient, commonly rice, flour, or noodles. Recipes vary by tradition; some use water as well, while seasoning can make the soup savory or sweet.
How do you make milk soup?
To make milk soup, cook the rice, flour mixture, or noodles until tender, then add milk and heat gently while stirring. Adding milk gradually and avoiding a hard boil helps keep the soup smooth.
Can you make milk soup with noodles?
Yes, milk soup can be made with noodles. Cook the noodles until nearly tender before adding the milk, then simmer gently until they finish cooking; this helps prevent the noodles from becoming overly soft.
How do you keep milk soup from scorching?
Keep milk soup from scorching by cooking it over low to medium-low heat and stirring often, especially along the bottom of the pot. A heavy-based saucepan also distributes heat more evenly.
How do you thicken milk soup without lumps?
Mix flour or starch with a little cold milk or water until smooth, then whisk it gradually into the warm milk soup. Adding dry flour directly to the pot is more likely to leave lumps.
Is milk soup served hot or cold?
Milk soup is usually served warm or hot, particularly when it is a savory meal soup. Sweet versions may be served chilled in some cuisines, so the serving temperature follows the recipe.
What do you serve with milk soup?
Serve milk soup with crusty bread or a simple savory side, such as a salad. Since the soup is milk-based, lighter accompaniments balance the meal better than another rich, creamy dish.
Can you freeze milk soup?
Yes, milk soup can be frozen, but its texture may become grainy or separate when thawed. Freeze it in portions, thaw it in the refrigerator, and reheat gently while whisking to bring the mixture back together.
How long does milk soup keep in the refrigerator?
Milk soup generally keeps for 3–4 days in a covered container in the refrigerator. Refrigerate it promptly after cooking, and discard it if it has been left out for a long time or develops an unusual smell or appearance.
Is milk soup suitable for babies and young children?
Milk soup can suit older children if its ingredients and texture are appropriate, but cow’s milk should not be used as a drink for babies under 12 months. For infants, follow age-appropriate feeding guidance from a pediatrician.
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Nutrition data compiled from USDA FoodData Central and scientific sources.