Vegetables in Soup

There is always some nutrient loss when vegetables are cooked, particularly the water soluble vitamins B and C. However, when vegetables are cooked in stock to make soup, the liquid absorbs the water-soluble vitamins and as we end up consuming both the liquid and the vegetables, more of the original nutrient content is retained.


Source of information: Book titled "SUPERFOODS for Babies and Children" by Annabel Karmel