98 %
Potassium contributes to normal functioning of the nervous system and to normal muscle function.
How many calories are in dried instant soup?
960kcal
in a 250 g bowl
384 kcal per 100 g.
Source: UK CoFID 2021, record 17-653, 11 analysed samples. Checked 5 October 2026.
33.5 gFat
14.8 gProtein
14 gFibre
98 %Daily potassium
What’s in a 250 g bowl
More than half of a bowl is carbohydrate. Sugars make up 43.5 g of that.
- 33.5 gFat
- 14.8 gProtein
- 160 gCarbohydrate
- 14 gFibre
- 10.8 gWater
- 16.8 gMinerals and the rest
Above average for sauces, soups and condiments
Instant soup is 384 kcal per 100 g. The 92 sauces, soups and condiments in this database average 154.
Instant soup384
Sauces, soups and condiments average154
High in salt
5.9 g of salt per 100 g, which is red on a UK traffic-light label (the line is 1.5 g).
Salt, per bowl14.9 g
Sugars, per bowl43.5 g
Vitamins and minerals in instant soup
Three of the 23 recorded reach the “high in” level. Potassium leads by a long way.
None recorded
- Vitamin D
- Vitamin C
- Vitamin B12
Show all 23 with amounts
Chloride8925 mg, 1116 %
Potassium1955 mg, 98 %
Phosphorus528 mg, 75 %
Manganese0.75 mg, 38 %
Vitamin E4.5 mg, 37 %
Vitamin A0.295 mg, 37 %
Calcium248 mg, 31 %
Copper0.3 mg, 30 %
Vitamin K0.0186 mg, 25 %
Iron3.2 mg, 23 %
Niacin (vitamin B3)3.5 mg, 22 %
Magnesium70 mg, 19 %
Zinc1.8 mg, 17 %
Biotin0.00625 mg, 13 %
Pantothenic acid (vitamin B5)0.73 mg, 12 %
Thiamin (vitamin B1)0.13 mg, 11 %
Vitamin B60.15 mg, 11 %
Selenium0.005 mg, 9.1 %
Folate0.015 mg, 7.5 %
Riboflavin (vitamin B2)0.05 mg, 3.6 %
Vitamin Dnone recorded
Vitamin Cnone recorded
Vitamin B12none recorded
Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”.
What instant soup doesn’t give you. And where to find it.
No recorded vitamin D or vitamin C, and only 3.6 % of the selenium reference intake per 100 g.
Vitamin D
0mgin instant soup
Find it inBloater, grilled500 % per 100 g
Vitamin C
0mgin instant soup
Find it inCherries, West Indian2150 % per 100 g
Selenium
3.6%in instant soup, per 100 g
Find it inKidney, pig, fried491 % per 100 g
100 mgVitamin C, 125 %
0.075 mgSelenium, 136 %
0.00125 mgVitamin D, 25 %
Or one scoop of Immufix
Every 25 g scoop declares 100 mg of vitamin C, 0.00125 mg of vitamin D and 0.075 mg of selenium, alongside other vitamins and minerals. Vitamin C, vitamin D and selenium contribute to the normal function of the immune system.
30-day money-back on your first pouch. 75 kcal and 9.9 g of sugars a scoop.
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Tracked UK delivery
Free standard delivery to UK addresses. Royal Mail 48 tracked, usually 2 to 3 working days.
Made in Cambridgeshire
Made in the UK since 1998, with every nutrient and its declared amount listed on the label.
Instant soup against other sauces, soups and condiments
Per 100 g, instant soup has the most potassium of the 6 here, ahead of worcestershire sauce.
782mg
600mg
180mg
66mg
52mg
40mg
Soup, instant, dried, as purchasedthis page
Worcestershire sauce−182 mg
Pesto, green−602 mg
Hollandaise sauce−716 mg
Dressing, blue cheese−730 mg
Salad cream−742 mg
All values per 100 g, from the same dataset. Differences are against instant soup.
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Questions about instant soup
Four questions chosen by the facts above, so every food answers differently.
How many calories are in a portion of instant soup?
A typical portion (250 g, one bowl) gives 960 kcal. Per 100 g the figure is 384 kcal.
Is instant soup high in chloride?
Yes. Soup, instant, dried, as purchased has 3570 mg chloride per 100 g, 446 % of the NRV, above the 30 % threshold for a “high in” claim.
Which vitamins and minerals does instant soup have most of?
By share of the daily reference intake: chloride (3570 mg, 446 %), potassium (782 mg, 39 %) and phosphorus (211 mg, 30 %) per 100 g.
Is instant soup high in fibre?
It is a source of fibre (5.6 g per 100 g, above the 3 g line) but not high in fibre, which needs 6 g.
How these numbers were made
Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 17-653, Soup, instant, dried, as purchased, 11 analysed samples, published by Public Health England under the Open Government Licence v3.0. Main data references: DH, Nutrient analysis of a range of processed foods with particular reference to trans fatty acids, 2013. Values are per 100 g of the edible part; a bowl is 250 g, one bowl, the usual UK portion for sauces, soups and condiments. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 92 sauces, soups and condiments kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample, and where no illustration of the exact food exists the nearest one is shown (here: Chicken Broth). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.
More sauces, soups and condiments
From the same group, with calories per 100 g, and the foods with the most potassium.
