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Vegetable pulp soup Calories
Fiber-rich, low-calorie, vegetable-based soup
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 cup (medium) of Vegetable pulp soup (240 g) has 67 calories. That works out to 28 calories per 100 g. It contains 11.5 g of carbs, 2.9 g of protein, 1.4 g of fat and 3.8 g of fiber. Its 288 µg of Vitamin A covers 32% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Vegetable pulp soup Nutrition Facts
Selected: 1 cup (medium) · 240 g
67
KCAL / 240G
Carbs
11.5g
· 4% DV
Protein
2.9g
· 6% DV
Fat
1.4g
· 2% DV
Fiber
3.8g
· 14% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 66% · Protein 17% · Fat 17%
Vegetable pulp soup nutrition facts table · 1 cup (medium) (240 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 67 kcal | |
| Total fat | 1.4 g | 2% |
| Saturated fat | 0.19 g | 1% |
| Trans fat | 0 g | |
| Sodium | 432 mg | 19% |
| Total carbohydrate | 11.5 g | 4% |
| Fiber | 3.8 g | 14% |
| Protein | 2.9 g | 6% |
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 Vegetable pulp soup?
| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 240 g | 67 kcal |
| 1 tablespoon (grated) | 15 g | 4 kcal |
| 100 g | 100 g | 28 kcal |
| 1 serving (small) | 150 g | 42 kcal |
| 1 cup (small) | 180 g | 50 kcal |
| 1 serving (medium) | 250 g | 70 kcal |
| 1 cup (large) | 320 g | 90 kcal |
| 1 serving (large) | 400 g | 112 kcal |
| 1 bottle (whole) | 500 g | 140 kcal |
Calculated from 28 calories per 100 g.
Frequently Asked Questions About Vegetable pulp soup
What is Vegetable pulp soup?
Vegetable pulp soup is a soup made with the fibrous leftovers from chopping, blending, or juicing vegetables. There is no single standard recipe: cooks usually simmer the pulp with stock, seasonings, and sometimes other vegetables, then blend it to the desired texture.
Can you make Vegetable pulp soup with pulp from a juicer?
Yes. Pulp left after juicing works well in Vegetable pulp soup, although it may be drier and more fibrous than chopped vegetables. Add enough stock or water as it cooks, and use fresh pulp for the best flavor and food safety.
Does cooking Vegetable pulp soup remove all the nutrients from the pulp?
No. Cooking does not remove all nutrients from Vegetable pulp soup; fiber and many minerals remain, though some heat-sensitive vitamins can decline. The exact amount varies with the vegetables and cooking method, so simmering rather than prolonged boiling is a practical choice.
How do you stop Vegetable pulp soup from tasting gritty?
To make Vegetable pulp soup less gritty, cook the pulp until fully soft, blend thoroughly, and strain it if needed. A high-powered blender can break down fine fibers, but very coarse pulp may still leave a slightly textured soup.
Which vegetables work best in Vegetable pulp soup?
Carrot, zucchini, tomato, bell pepper, and celery pulp all work in Vegetable pulp soup. Combine mild vegetables with stronger-tasting ones in moderation; large amounts of cabbage, radish, or leafy celery can make the finished soup overpowering.
What liquid should you use for Vegetable pulp soup?
Vegetable stock is a good choice for Vegetable pulp soup because it adds flavor without masking the vegetables. Water also works, especially when the pulp is already well seasoned; add the liquid gradually because juicer pulp can vary from moist to quite dry.
Can you use raw vegetable pulp in Vegetable pulp soup?
Yes, freshly collected raw pulp can go straight into Vegetable pulp soup, but it needs to simmer until tender. If the pulp has been sitting out for a long time, smells sour, or feels slimy, discard it rather than cooking with it.
How long does Vegetable pulp soup keep in the fridge?
Vegetable pulp soup keeps for about 3–4 days in the refrigerator when cooled promptly and stored in a covered container. Reheat only the portion you plan to eat, bringing it thoroughly hot before serving.
Can Vegetable pulp soup be frozen?
Yes, Vegetable pulp soup freezes well in airtight, portion-sized containers. Leave room for expansion and thaw it in the refrigerator; after reheating, stir well and add a little water or stock if the pulp has made it too thick.
How can you make Vegetable pulp soup more filling?
Add cooked lentils, beans, or chickpeas to Vegetable pulp soup to make it more substantial. Blend them in for a smooth result or leave them whole for texture; this also turns the soup into a more complete meal than pulp and broth alone.
Vegetable pulp soup Vitamins & Minerals
Vitamins
Vitamin A
288µg · 32% DV
Vitamin K
33.6µg · 28% DV
Vitamin C
15.6mg · 17% DV
B6
0.19mg · 11% DV
Minerals
Sodium
432mg · 19% DV
Copper
0.12mg · 13% DV
Manganese
0.29mg · 13% DV
Potassium ⭐
408mg · 12% DV
Vegetable pulp soup Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Vegetable pulp soup
To burn the 67 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 Vegetable pulp soup?
Vegetable pulp soup is a home-style soup made by simmering the pulp left after juicing vegetables, or finely chopped vegetables, in water or stock. There is no single regional recipe: the flavour and texture depend on what vegetables are available and how finely the pulp is prepared.
It is usually served hot as a light lunch or supper, with bread; a squeeze of lemon or fresh herbs can brighten its mild, vegetal taste. The pulp gives the soup a soft texture with some pleasant fibre. At 28 calories per 100 g, it is a light, vegetable-based choice. For a more filling bowl, stir in beans or lentils, or serve it alongside a sandwich.
How Nutritious Is Vegetable pulp 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 Vegetable pulp 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 Vegetable pulp soup Contain Allergens?
No known major allergens
Which Diets Is Vegetable pulp soup Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Vegetable pulp soup Fat Profile
SATURATED
0.19g
MONOUNSATURATED
0.34g
POLYUNSATURATED
0.36g
Omega 6:3 ratio 4.1:1
Above the ideal 4:1 (4.1:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.