Tomato Soup Ratio 3.1:1 Total Calories 222 kcals Fat 21.3g Protein 3.77g Carbohydrate 3.11g Click here to print! Ingredients 10g Spring onions, bulbs and tops, raw 10g Celery, raw 10g Cucumber, raw, flesh and skin 1g Salt 1g Pepper, black 80g Tomato juice 20ml MCT Oil 5g Parsley, fresh 7g Cheese, Parmesan, fresh Method 1. Chop all the vegetables into small dice, rip the parsley leaves into small pieces. 2. In a blender whizz the tomato juice, MCT oil, salt and pepper together. 3. Pour into a bowl and top with the chopped vegetables and parsley. 4. Sprinkle with grated parmesan cheese. Top Tip Delicious served hot or cold. A Nutricia Recipe © The Daisy Garland Manage Cookie Preferences