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Vegetable soup

Vegetable soup is a nutritious liquid dish primarily made from a variety of vegetables simmered in a base of water, broth, or stock, often classified as either thin and clear or thick and creamy through pureeing or addition of texturizers like flour or dairy.^[1] Common ingredients include root vegetables such as carrots, potatoes, and onions; leafy greens like spinach or cabbage; and legumes or tomatoes for added depth, resulting in a versatile preparation that can be served hot or cold.^[2] This simple yet adaptable food has been a staple across cultures for its ease of preparation and ability to utilize seasonal produce, making it a fundamental element in home cooking and commercial products worldwide.^[2] The origins of vegetable soup trace back to ancient civilizations, with evidence of early versions appearing in Egyptian tomb paintings depicting greens-based soups around 2000 BCE and Roman recipes like minutal, a vegetable stew with peas, leeks, and herbs documented in the 1st-century AD text Apicius.^[2] By the medieval period in Europe, vegetable soups such as pease pottage—made from dried peas and herbs—served as affordable peasant fare, while regional variations like Polish borscht evolved from cow parsnip to beetroots by the 16th century.^[2] The 19th century marked significant advancements with the advent of canning, which popularized preserved vegetable soups, and innovations in dehydration for portable formats, reflecting broader shifts toward convenience in industrialized societies.^[1] Nutritionally, vegetable soups are prized for their high content of dietary fiber, vitamins (such as A, C, and K), minerals (including potassium and magnesium), and bioactive compounds like carotenoids and polyphenols, which contribute to antioxidant and anti-inflammatory effects.^[1] Broth- or vegetable-based versions are typically low in calories and fat, promoting satiety and hydration while helping to increase overall vegetable consumption, which is linked to reduced risks of chronic conditions like heart disease, type 2 diabetes, and certain cancers.^[3] Processing methods, such as blanching or pasteurization, can enhance nutrient bioaccessibility—for instance, increasing lycopene availability in tomatoes—but may slightly diminish heat-sensitive vitamins if over-applied.^[1] For example, a 245 g serving of canned vegetable soup provides about 66 calories (280 kJ), 2.1 g protein, and 2.5 g fiber, making it an ideal component of balanced diets.^[4] In contemporary contexts, vegetable soup embodies global diversity, from the chilled Spanish gazpacho blending tomatoes and cucumbers to hearty Italian minestrone with beans and pasta, often adapted for dietary needs like gluten-free or low-sodium formulations using quinoa or reduced-salt broths.^[2] Its enduring appeal lies in promoting healthful eating, as nutrient-dense soups encourage "eating the rainbow" of vegetable colors for comprehensive micronutrient intake, while serving as a comforting, economical meal option year-round.^[5]

Definition and Characteristics

Definition

Vegetable soup is a nutritious liquid dish primarily made from a variety of vegetables simmered in water, broth, or stock, typically featuring vegetables as primary ingredients without meat pieces.^[6] This composition makes it suitable for vegan diets when using plant-based broths and no animal-derived additives, distinguishing it from meat-based soups, which rely on animal proteins for flavor and texture, as well as from bisques, which are typically creamy purees often derived from shellfish or enriched with dairy.^[7] Unlike simple vegetable broths, which are clear, seasoned liquids extracted from simmering vegetables and used primarily as a cooking base, vegetable soup is a complete dish that incorporates chunks or purees of vegetables directly into the liquid for a more substantial meal.^[8] Its versatility allows it to serve as a starter, main course, or light snack, highlighting the natural sweetness, earthiness, and nutritional benefits of ingredients like carrots and onions.^[6] Vegetable soups are broadly categorized into clear varieties, which resemble broths with visible vegetable pieces in a thin liquid, and thick types, achieved through pureeing vegetables, adding starches like rice or lentils, or incorporating flour for a denser consistency.^[6]

Key Characteristics

Vegetable soup exhibits a diverse range of flavor profiles characterized by earthy notes from root vegetables like carrots and potatoes, freshness from green components such as celery and herbs, and umami derived from natural glutamates in ingredients like mushrooms and tomatoes.^[9] These flavors arise from the inherent sugars in sweet vegetables and acids that provide brightness and balance, with tomatoes often contributing a tangy acidity to enhance overall vibrancy.^[9] Herbs and spices play a crucial role in amplification, adding aromatic depth without overpowering the natural vegetable essence during cooking.^[10] The texture of vegetable soup varies widely, ranging from smooth purees achieved through blending cooked vegetables into a velvety consistency to chunky medleys that retain distinct pieces for a heartier bite.^[10] Simmering is key to texture development, as it breaks down cell walls in vegetables until tender, resulting in pieces that absorb broth flavors while maintaining structural integrity. For storage, vegetable soup can be refrigerated in an airtight container at 40°F (4°C) or below for 3 to 4 days, during which it retains quality if kept covered to prevent drying.^[11] Freezing in portions extends preservation to 2 to 3 months at 0°F (-18°C) or below, though texture may soften slightly upon thawing due to water crystal formation in vegetables.^[11] Signs of spoilage include off odors, mold growth, or unusual discoloration, necessitating immediate discard to avoid health risks.^[12]

History

Origins

Vegetable soup has ancient roots in Mediterranean and Asian civilizations dating back to around 2000 BCE, where early forms emerged as simple boiled preparations of available produce. In ancient Egypt, archaeological evidence from tomb depictions and textual records indicates that vegetable-based stews, often combining onions, leeks, garlic, and legumes, were staple dishes prepared by simmering ingredients in water or broth to create nourishing meals for laborers and common folk.^[13] The development of these early soups was closely tied to the advent of agriculture in pre-industrial societies, which provided a reliable supply of seasonal vegetables such as roots, legumes, and greens that formed the base of such dishes. These societies depended on cultivated crops like lentils, chickpeas, and wild greens harvested from fertile river valleys, allowing for the creation of hearty, economical mixtures that could be cooked slowly over open fires to extract flavors and nutrients.^[14] In ancient Rome, the earliest documented recipes for vegetable soups appear in the culinary collection De Re Coquinaria, attributed to the 1st-century CE gourmet Apicius but compiled in the 4th-5th century CE, which details simple boiled mixtures of vegetables like beets, leeks, celery, and cabbage prepared in clay pots. For instance, one recipe instructs parboiling young beets and leeks, then seasoning with spices, broth, and condensed must to form a digestible vegetable dinner, reflecting the era's emphasis on straightforward, pot-based cooking methods. These preparations highlight the transition from basic survival foods to more refined yet accessible dishes.^[15] Similar boiled vegetable concoctions originated independently in ancient Asian contexts, such as early Chinese settlements where Neolithic pottery evidence from around 6000 BCE suggests the use of clay vessels for simmering grains and vegetables into soupy porridges.^[16]

Evolution and Spread

During the medieval period in Europe, particularly in the 14th century, vegetable-based pottages—thick stews serving as the primary sustenance for peasants—underwent adaptations to incorporate more grains amid widespread famines, such as the Great Famine of 1315–1317, which caused crop failures and starvation across northern Europe. These pottages, originally simple mixtures of available vegetables like peas, beans, onions, leeks, and wild greens, were thickened with grains such as barley, oats, rye, or millet to stretch limited resources and provide caloric density during times of scarcity, when peasants often resorted to consuming seed grains intended for planting, exacerbating future shortages. This reliance on grain-augmented vegetable soups became a hallmark of peasant cuisine, reflecting survival strategies in an era of frequent food insecurity.^[17] The spread of vegetable soup to the Americas occurred during the colonial era, as European settlers in the 16th and 17th centuries introduced their soup-making traditions while blending them with indigenous ingredients encountered in the New World. For instance, early colonists adopted Native American-cultivated vegetables like pattypan squash, corn, beans, and pumpkins—key components of the "Three Sisters" intercropping system—and incorporated them into hearty vegetable soups, often combining them with familiar European elements such as onions, carrots, and peas cooked in iron kettles over hearths. Dishes like succotash or green corn soup, which boiled unripe corn and beans with squash, evolved through this fusion, as settlers used European tools and seasonings like salt or butter to adapt indigenous recipes for their palates, fostering a hybrid colonial cuisine that sustained communities in regions from New England to the mid-Atlantic.^[18]^[19] In the 19th and 20th centuries, industrialization transformed vegetable soup from a homemade staple into a mass-produced commodity, particularly through the advent of canning technologies that made it accessible and affordable on a global scale. The development of condensed soup by Dr. John T. Dorrance at the Campbell Soup Company in 1897 revolutionized preservation, allowing vegetable soups—featuring ingredients like tomatoes, peas, and carrots—to be packaged in smaller, cost-effective cans that reduced shipping weights and extended shelf life, aligning with the era's urban growth and busy lifestyles. This innovation, building on mid-19th-century canning advancements that supplied armies during conflicts like the U.S. Civil War, propelled Campbell's vegetable soups to widespread popularity in the United States by the early 1900s, embedding the dish in everyday American diets and facilitating its export worldwide.^[20]

Ingredients

Primary Vegetables

The primary vegetables in vegetable soup form the foundational base, providing essential flavors, textures, and nutrients that define the dish's character. The classic mirepoix—a mixture of onions, carrots, and celery—serves as the aromatic starting point for most recipes, with onions contributing a savory, umami-rich base flavor, carrots adding natural sweetness and color, and celery imparting a subtle, herbaceous aroma that balances the overall profile.^[21] This trio is typically diced and sautéed to release their essential oils, creating a flavorful foundation without overpowering other elements. Potatoes are another core vegetable, valued for their starchy quality that thickens the soup naturally and adds a hearty, comforting texture, making them a staple in many traditional preparations.^[22] Tomatoes play a prominent role in acidic, tomato-based variations of vegetable soup, such as minestrone, where they provide tanginess, moisture, and a vibrant red hue to the broth, often in the form of fresh, canned, or paste varieties.^[23] For seasonal alternatives, bell peppers can substitute for tomatoes, offering a similar mild sweetness and juiciness while adapting to availability in warmer months.^[24] Leafy greens like cabbage or spinach are commonly incorporated toward the end of cooking to preserve their freshness, texture, and vibrant color, enhancing the soup's nutritional profile with vitamins A, C, K, and folate derived from their high nutrient density.^[25] These greens are selected for their seasonal availability and ease of integration, providing a crisp contrast to softer vegetables and boosting the dish's health benefits through fiber and antioxidants.^[26]

Additional Components

Vegetable soup typically relies on a liquid base to simmer and infuse flavors from the primary vegetables that constitute its bulk. The simplest option is water, which serves as a neutral foundation allowing the natural tastes of the produce to dominate.^[22] More flavorful bases include vegetable stocks or broths, prepared by simmering scraps such as onion peels, carrot ends, and celery stalks in water for 1 to 2 hours to extract aromatic compounds without adding animal products.^[27]^[28] Seasonings enhance the soup's depth and balance, drawing out subtle notes from the vegetables. Common herbs include bay leaves and thyme, added early in cooking to release their oils gradually, while spices like black pepper and garlic provide warmth and pungency.^[29]^[30] Acids such as lemon juice or vinegar are often incorporated toward the end to add brightness and cut through richness, preventing the soup from tasting flat.^[31] Legumes such as beans, lentils, peas, and chickpeas are common additions, providing protein, fiber, and heartiness to the soup.^[32] Optional thickeners can give vegetable soup a heartier texture while preserving its plant-based nature by avoiding dairy. Grains like barley or rice absorb liquid during simmering, releasing starches that naturally thicken the broth without additional agents.^[33]^[34] Pearl barley, in particular, contributes a creamy consistency as it cooks, complementing the soup's vegetable components.^[35]

Preparation

Basic Methods

The preparation of vegetable soup using basic methods focuses on simple, home-style techniques that emphasize fresh ingredients and minimal equipment to create a flavorful broth-based soup. A foundational approach begins with preparing a mirepoix base, consisting of finely diced onions, carrots, and celery in a typical 2:1:1 ratio, which provides aromatic depth when sautéed.^[36]^[37] To make a simple broth soup, start by chopping the vegetables into uniform pieces for even cooking; common choices include carrots, celery, onions, and potatoes, alongside any seasonal additions like green beans or zucchini. Heat a small amount of oil or butter in a large pot over medium heat, then add the mirepoix and sauté for 5 to 10 minutes until softened and fragrant, stirring occasionally to prevent browning. Next, incorporate additional chopped vegetables, followed by 4 to 6 cups of water or vegetable stock to cover the ingredients by about an inch; bring to a boil, then reduce to a simmer for 20 to 30 minutes until the vegetables are tender. Season with salt, pepper, and herbs like thyme or bay leaves toward the end to preserve their potency. This method yields a clear, chunky soup suitable for everyday meals.^[22]^[38]^[39] An alternative one-pot approach simplifies the process by combining all chopped vegetables directly in the pot with the liquid from the outset, eliminating the sauté step for quicker assembly. Add the ingredients to 2 liters of water or stock, bring to a rolling boil over high heat for 5 minutes to release flavors, then lower to a simmer and reduce for 30 to 40 minutes until the volume decreases slightly and the vegetables soften; this produces approximately 4 to 6 servings, depending on portion size. Stir occasionally and skim any foam that forms on the surface to maintain clarity.^[40]^[41] These basic methods typically require 45 to 60 minutes total, using only a large saucepan or Dutch oven, a sharp knife, and a cutting board, making them accessible for home cooks. For enhanced flavor layering, introduce ingredients sequentially—aromatics first for sweetness, heartier vegetables midway for texture, and greens last to avoid overcooking—allowing each component to contribute distinctly without overpowering the broth.^[42]^[43]

Advanced Techniques

Advanced techniques in vegetable soup preparation elevate flavor and texture by incorporating methods that intensify natural sugars, enhance creaminess, and develop complex tastes beyond basic simmering. One such approach involves roasting vegetables prior to combining them in the pot, which caramelizes their sugars and adds depth through Maillard reactions. To achieve this, chopped vegetables are tossed in oil and roasted at approximately 425°F for 30 minutes, stirring occasionally to ensure even browning, before being transferred to a simmering broth. This pre-roasting step, as detailed in recipes from culinary sites like Foodal, results in a richer, more nuanced soup base compared to raw addition.^[44] Pureeing represents another sophisticated method for achieving a velvety consistency without relying on dairy, leveraging the starches released from vegetables during cooking. After simmering the ingredients, an immersion blender can be used directly in the pot to puree the mixture, creating a creamy texture through emulsification with added fats like olive oil or butter. For an even smoother result, the pureed soup can be strained through a fine-mesh sieve or chinois, pressing with a ladle to remove any fibrous remnants. According to Serious Eats' Food Lab, this technique yields a luxurious mouthfeel by fully integrating the vegetable fibers and liquids, avoiding the need for cream while maintaining silkiness.^[10] Pressure cooking offers a rapid way to extract deeper flavors by raising the boiling point and concentrating juices under high pressure, often in devices like the Instant Pot. Vegetables and broth are combined and cooked at high pressure for 15 to 20 minutes, followed by a natural release, which tenderizes ingredients and promotes subtle caramelization. This method, explored in Modernist Cuisine, enhances umami and nutty notes in vegetable soups, such as those featuring carrots or sweet potatoes, in a fraction of traditional simmering time. Complementing this, fermentation techniques introduce probiotic elements for added tang and complexity; for instance, cooling the soup to around 110°F and stirring in sauerkraut juice or whey from cultured dairy imparts a fermented depth without altering the base preparation. Cultures for Health outlines these additions as effective for boosting flavor profiles in vegetable-based soups while preserving beneficial bacteria.^[45]^[46]

Variations

Regional Styles

Vegetable soup manifests in diverse regional styles, each shaped by local ingredients, culinary traditions, and historical contexts. In Italy, minestrone exemplifies a hearty, chunky soup that highlights seasonal produce. Originating from ancient Roman vegetable-based broths, the modern form evolved during the Renaissance with the introduction of tomatoes from the Americas, transforming it into a thicker, more flavorful dish.^[47] Typical ingredients include beans, pasta or rice, and a variety of vegetables such as carrots, celery, onions, and zucchini, simmered in a vegetable or herb-infused broth to create a substantial, rustic meal.^[48] This style emphasizes texture and abundance, often served as a complete dish in peasant cuisine. In France, potage represents a smoother, pureed approach to vegetable soup, focusing on creaminess derived from starchy ingredients. Potage parmentier, a classic example, features potatoes and leeks as its base, blended into a velvety consistency with the addition of cream or milk for richness.^[49] Named after Antoine-Augustin Parmentier, an 18th-century agronomist who popularized the potato in France through soup kitchens during times of famine, this soup underscores simplicity and nourishment.^[50] The preparation involves gentle simmering to release natural starches, resulting in a comforting, uniform texture without additional thickeners. Asian regional variations introduce bold, aromatic profiles to vegetable soup. In Thailand, tom yum offers a hot-and-sour style, originating from riverside communities in the Central Plains where freshwater ingredients were abundant.^[51] A vegetable adaptation incorporates lemongrass, galangal, kaffir lime leaves, mushrooms, and tomatoes in a clear, spicy broth, balancing acidity from lime juice with heat from chilies.^[52] Similarly, in South India, rasam is a tangy, spiced broth that traces its roots to 16th-century Madurai, developed as a restorative soup by immigrant communities.^[53] Key elements include tamarind for sourness, lentils for body, black pepper, cumin, and tomatoes, tempered with mustard seeds and curry leaves to yield a light, digestive soup often paired with rice.^[54] These styles reflect the use of indigenous herbs and spices to enhance vegetal flavors in broths that aid digestion and provide warmth.

Dietary Adaptations

Vegetable soup serves as an inherently suitable base for vegan and vegetarian diets, relying primarily on plant-based ingredients like vegetables simmered in broth without any animal products.^[55] To enhance creaminess in non-dairy versions, coconut milk can be substituted for traditional dairy additions, providing a rich texture while maintaining vegan compatibility.^[56] For low-carb or ketogenic diets, vegetable soup can be adapted by replacing starchy components like potatoes with zucchini noodles, which offer a noodle-like texture with significantly fewer carbohydrates.^[57] High-fiber variations, incorporating ingredients such as lentils or beans alongside non-starchy vegetables, support diabetic diets by helping to stabilize blood sugar levels through slower digestion and improved glycemic control.^[58] Gluten-free adaptations of vegetable soup involve avoiding grains like barley, which contain gluten, and opting instead for alternatives such as rice or quinoa to add bulk and nutrition without triggering celiac disease or gluten sensitivity.^[59] Additionally, for those with nut allergies, broths can be prepared using nut-free vegetable stocks to ensure safety across broader allergen considerations. These modifications leverage the soup's flexible preparation methods as an adaptable foundation for diverse dietary restrictions.

Nutritional Aspects

Composition

Vegetable soup is characterized by a low caloric content, typically ranging from 50 to 100 calories per one-cup serving (approximately 240-245 grams), depending on the specific ingredients and preparation method.^[60] It has a high water content, often exceeding 90% by weight, which contributes to its hydrating properties and light texture.^[60] The primary macronutrients include carbohydrates derived from vegetables, usually 10-15 grams per serving, with minimal protein (around 2-3 grams) and fat (less than 1 gram) unless the soup is thickened with dairy or oils.^[61] In terms of micronutrients, vegetable soup provides notable amounts of vitamins and minerals sourced from its vegetable components, such as carrots contributing beta-carotene for vitamin A, tomatoes or broccoli for vitamin C, and potatoes for potassium.^[62] A standard serving may offer approximately 10-25% of the daily value (DV) for vitamin A (as retinol activity equivalents), 15-25% DV for vitamin C, and 5-10% DV for potassium, though these values vary based on the vegetable proportions.^[4] The fiber content in vegetable soup differs by type, with clear or broth-based versions containing lower amounts (about 1-2 grams per serving) compared to chunky varieties that retain whole vegetable pieces (up to 3-5 grams per serving).^[61]

Health Benefits

Vegetable soup's high water content, typically ranging from 60% to 95%, contributes significantly to daily hydration needs, supporting fluid balance and overall physiological function in adults who require 2.0 to 3.7 liters of water intake per day. However, commercial varieties often contain high sodium (up to 40% DV per serving), potentially negating benefits for sodium-sensitive individuals; low-sodium options are recommended.^[1]^[63] The combination of this water with dietary fiber from vegetables and legumes—often providing 1 to 11 grams per 250 mL serving—promotes digestive health by enhancing gut motility and fostering beneficial microbiota, which can help alleviate issues like constipation and reduce bloating through improved laxation and stool bulk.^[1]^[64] The antioxidants present in common vegetable soup ingredients, such as garlic and onions, offer immune support by combating oxidative stress and exhibiting anti-inflammatory properties that may aid in cold prevention and recovery.^[65] A systematic review of studies involving over 450 participants found that soup consumption modestly reduces symptoms of acute respiratory tract infections, including nasal congestion and cough, while shortening illness duration by 1 to 2.5 days through decreased pro-inflammatory cytokines like IL-6 and TNF-α.^[66] These effects stem from the soup's nutrient profile, including vitamins and bioactive compounds that enhance lymphocyte proliferation and lower inflammatory biomarkers such as CRP.^[66] Due to its low-calorie density, vegetable soup promotes satiety and aids weight management by allowing larger portion sizes with fewer calories, leading to reduced overall energy intake.^[67] Epidemiological studies, including cross-sectional analyses of thousands of adults, link regular soup consumption to a lower risk of overweight and obesity, with associations to decreased body mass index (BMI) and improved diet quality in populations incorporating soup-inclusive meals.^[68]^[69]

Cultural Role

In Global Cuisines

Vegetable soup holds a prominent place as a staple in Mediterranean diets, where it contributes to the daily consumption of nutrient-rich vegetables for balanced meals, particularly in Greece and Italy. In Greece, fasolada—a traditional white bean soup enriched with vegetables like carrots, celery, and onions, finished with ample extra virgin olive oil—is considered the national dish and is frequently prepared at home to align with the region's emphasis on plant-based, heart-healthy eating.^[70]^[71] In Italy, minestrone exemplifies this tradition as a versatile vegetable soup incorporating seasonal produce such as tomatoes, zucchini, and greens, often simmered with beans and small pasta to create a satisfying, fiber-packed meal that supports the Mediterranean pyramid's focus on daily vegetable intake.^[72]^[73] In American and British households, vegetable soup has long been cherished as a comforting, economical dish, with its popularity surging after World War II amid postwar rationing and resource constraints. British wartime cookbooks promoted simple vegetable soups made from homegrown or rationed ingredients like potatoes, carrots, and leeks, providing affordable nourishment during scarcity and becoming a fixture in everyday family meals.^[74]^[75] In the United States, similar hearty vegetable soups, often including canned tomatoes and mixed greens, offered budget-friendly comfort post-war, helping families stretch limited resources while delivering warmth and sustenance in daily routines.^[76] Contemporary global eateries have embraced vegetable soup in fusion contexts, frequently pairing it with diverse breads or positioning it as a refined starter in fine dining to highlight seasonal flavors and textures. For example, Italian ribollita—a robust vegetable soup thickened with stale bread and featuring kale, beans, and carrots—has been reimagined in Michelin-starred settings, blending rustic roots with modern presentations.^[77] Such pairings, like velvety vegetable purees served alongside artisanal sourdough or naan in international menus, underscore the dish's adaptability in fusing traditional elements with innovative global techniques.^[78]^[79] Vegetable soup holds symbolic significance in various folk traditions as a comforting and restorative remedy during illness, akin to the metaphorical "chicken soup for the soul" that represents emotional and physical nourishment in Jewish and broader cultural narratives. In traditional medicine systems worldwide, including Ayurvedic practices, vegetable soup is recommended for patients due to its therapeutic properties, providing easily digestible nutrients to aid recovery from ailments.^[80] In Jewish folk customs, while chicken soup is iconic, vegetable variants—such as those incorporating roots and greens—serve similar purposes of solace and healing, emphasizing simplicity and wholesomeness during times of vulnerability. Socially, vegetable soup features in communal rituals tied to harvest festivals, fostering unity and gratitude for seasonal abundance. Among Native American communities, such as the Abenaki and Haudenosaunee, "Three Sisters" soup—made from corn, beans, and squash—symbolizes interdependence and sustenance, often prepared collectively during fall harvest celebrations to honor agricultural cycles and shared labor.^[81] These gatherings highlight the soup's role in reinforcing social bonds, with the ingredients representing the intertwined fates of crops and people in Indigenous cosmologies. In contemporary U.S. contexts like Thanksgiving, vegetable soups draw from these traditions, serving as side dishes or starters in family assemblies that echo harvest thanksgiving rituals, promoting communal cooking and reflection on prosperity. Beyond these, in East Asian cultures, vegetable-based soups like Korean miyeok-guk symbolize renewal and family bonds during birthdays and Lunar New Year festivities.^[82] In literature, vegetable soup appears as a motif of humble peasant life and endurance, particularly in Leo Tolstoy's works depicting Russian rural existence. Tolstoy frequently portrays shchi, a traditional cabbage-based vegetable soup, as everyday sustenance for the lower classes, underscoring themes of simplicity and resilience amid hardship; for instance, in Anna Karenina, Levin expresses preference for shchi and kasha over elaborate fare, symbolizing authentic, unpretentious nourishment.^[83] Such depictions extend to modern media, where vegetable soup evokes nostalgia and comfort in animated stories, reinforcing its cultural archetype as a vessel of warmth and familiarity in narratives of daily struggle and solace.

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All the Ways to Thicken a Soup · 1. Rice · 2. Pasta · 3. Roux · 4. Full-Fat Coconut Milk · 5. Starchy Vegetables · 6. Grains and Legumes · 7. Slurry · 8. The Soup ...Missing: avoiding dairy
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Hearty Winter Vegetable Soup Recipe With Pearl Barley
Rating 4.8 (9) · 1 hr 15 minAug 31, 2015 · Hearty winter vegetable soup recipe, packed with winter root vegetables & pearl barley that adds creaminess to the broth without dairy, ...
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What is Mirepoix? How to Make and Use Mirepoix - The Forked Spoon
Rating 4.9 (89) · 25 minNov 5, 2019 · A mirepoix is an essential flavor base made from humble vegetables such as onions, celery, and carrots. Fundamental to many classic soups, stew, and meat ...Mirepoix · What is Mirepoix? · How to make mirepoix · What size should I chop my...
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Mirepoix – A Mastermind of Flavor - Priscilla Martel
Jan 25, 2023 · It's the base mixture of carrots, celery and onions used to make soups and stews. Knowing how to make it and cook it will exponentially improve ...
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Vegetable Soup - Cooking Classy
Rating 4.9 (429) · 55 minMar 11, 2019 · Add onions, carrots, and celery and saute 4 minutes then add garlic and saute 30 seconds longer. Add in broth, tomatoes, potatoes, parsley, bay ...Mexican Vegetable Soup · Gnocchi Vegetable Soup · Super Easy Cauliflower...Missing: liquid | Show results with:liquid
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How To Make Soup From Almost Any Vegetable - The Kitchn
Rating 5.0 (29) Key Steps for Vegetable Soup After the vegetables have softened and developed some fragrance and flavor, add about 4 cups of stock, cover, and simmer. (Even ...
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Easy Vegetable Soup Recipe - NatashasKitchen.com
Rating 5.0 (417) · 1 hrThis easy vegetable soup recipe takes 30 minutes to cook, uses fresh vegetables, broth, and spices, and is made in one pot. It is hearty and delicious.
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Quick and Easy Vegetable Soup Recipe - Allrecipes
Rating 4.8 (560) · 50 minIngredients · 1 (14.5 ounce) can diced tomatoes · 1 (14 ounce) can chicken broth · 1 (11.5 ounce) can tomato-vegetable juice cocktail · 2 carrots, sliced · 2 stalks ...
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How To Make Vegetable Soup Without a Recipe | Epicurious
May 9, 2017 · 1. Prepare the Vegetables · 2. Sweat the Vegetables · 3. Add Aromatics · 4. Add Liquid · 5. Purée the Soup · 7. Garnish and Serve · 8. Freeze the ...
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Vegetable Soup Recipe - Sugar Spun Run
Rating 5.0 (13) · 1 hrJan 2, 2025 · Saute the onion, carrots, and celery in oil until softened, then add the garlic. · Add the potatoes and cook for a few minutes. · Stir in the ...
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The Best Spicy Roasted Vegetable Soup Recipe - Foodal
1 hr 5 minOct 22, 2018 · Roast a bunch of chopped vegetables in oil, whatever types you like, simmer them in hot water, puree, add milk, add seasonings, and adjust the texture and ...
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All About Pressure-Caramelized Soups - Modernist Cuisine
Mar 12, 2025 · Pressure-caramelized soups use a pressure cooker to combine ingredients, creating caramelization and Maillard reaction, raising the boiling ...Missing: advanced | Show results with:advanced
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How To Make Your Soup Cultured - Cultures For Health
Learn how to incorporate a fermented or cultured element into your soup. A perfect way to still get a dose of probiotic foods on a cold winter day.Add Whey · Stir In Sauerkraut Juice · Make It Miso
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Hearty Minestrone Soup | The World on a Platter
45 minSep 2, 2023 · Hearty Minestrone Soup. This Italian vegetable soup is a healthy ... The Renaissance saw the introduction of tomatoes from the Americas.Missing: history | Show results with:history
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Minestrone from Oxford Companion to Food by Alan Davidson - ckbk
It has a high content of solid matter, including a range of vegetables, and pasta or rice, and may be regarded as a sort of Italian equivalent of scotch broth.
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Potage Parmentier | The Everyday French Chef
Jan 28, 2022 · Preparation of potage Parmentier requires nothing more than potatoes, leeks, water, salt and a little cream. Some cooks include an onion as well ...
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RECIPE OF THE WEEK: LOLO'S POTAGE PARMENTIER (POTATO ...
Jan 19, 2014 · Parmentier set up potato soup kitchens throughout Paris, convincing the poor, huddled masses to eat a potato rather than starve to death.
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Tomyum Kung - UNESCO Intangible Cultural Heritage
The dish originated among the Buddhist riverside communities in the Central Plains of Thailand, a plentiful region that for centuries has been the main ...
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Tom Yum Soup (Tom Yum Goong) Recipe - Hot Thai Kitchen
Rating 4.8 (31) · 30 minMar 2, 2022 · A type of Thai hot and sour soup where the iconic flavours come from 3 herbs: lemongrass, galangal, and makrut (kaffir) lime leaves.
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The Origins Of Rasam: A Classic South Indian Comfort Food
Jul 14, 2022 · Rasam originated in 16th century Madurai by Saurashtra immigrants, possibly created by chef Karunas for a sick king's son. It is also believed ...
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A Comprehensive Review on Rasam: A South Indian Traditional ...
Rasam, a soup of spices, is a traditional South Indian food. It is traditionally prepared using tamarind juice as a base, with the addition of Indian sesame ...
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[PDF] The Gluten-Free Vegetarian - Celiac Disease Foundation
brown rice, quinoa, sorghum, teff, and wild rice) or products made from them can help to significantly increase the fiber content of a gluten-free diet (7).
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Curried Pumpkin Soup with Crispy Tofu - Healthline
35 minOct 30, 2024 · Coconut milk and vegetable broth serve as the base for this soup ... The coconut milk adds creaminess to the soup without adding a coconut flavor.
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9 Low Carb Meals: Quick, Easy Recipes for a Busy Schedule
Feb 27, 2025 · Instant Pot Chicken “Noodle” Soup (Keto) ... This chicken noodle soup uses zucchini noodles (sometimes called “zoodles”) instead of typical pasta.Missing: potatoes | Show results with:potatoes
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Minestrone soup - Mayo Clinic
Meatless; Healthy-carb; High-fiber. Ingredients. 1 tablespoon olive oil; 1/2 cup ... Dietary fiber 11 g; Total sugars 5 g; Added sugars 0 g; Protein 11 g. Mayo ...
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Gluten-Free Foods - Celiac Disease Foundation
Pure wheat grass and barley grass are gluten-free, but there is gluten in the seeds. ... gluten-containing grains are not distilled and therefore are not gluten- ...Candy List · Sources of Gluten · Arsenic & the Gluten-Free Diet
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The Gluten-Free Diet: A Beginner's Guide with Meal Plan - Healthline
Apr 4, 2023 · A gluten-free diet involves excluding foods that contain the protein gluten, which is found in wheat, barley, rye, and spelt.
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Soup, vegetable, canned nutrition facts and analysis.
### Nutritional Information for 1 Cup (245g) Serving of Canned Vegetable Soup
[62]
Vegetable soup nutrition: calories, carbs, GI, protein, fiber, fats
Vegetable soup nutrition (100 grams). Richest in Vitamin A: 1721 IU (34% of DV), Potassium: 433mg (13% of DV). Glycemic Index: 60, Calories:65, ...
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Dietary fiber: Essential for a healthy diet - Mayo Clinic
Fiber is found mainly in plant foods such as fruits, vegetables, whole grains and members of the bean family called legumes.Missing: 2015 Journal
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Nutrition and Immunity - The Nutrition Source - Harvard University
[8] These nutrients help the immune system in several ways: working as an antioxidant to protect healthy cells, supporting growth and activity of immune cells, ...<|separator|>
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Were Our Grandmothers Right? Soup as Medicine—A Systematic Review of Preliminary Evidence for Managing Acute Respiratory Tract Infections
### Summary of Health Benefits of Soup Consumption (Systematic Review)
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Soup consumption is associated with a lower dietary energy density ...
Jan 2, 2014 · Epidemiological studies have revealed that soup consumption is associated with a lower risk of obesity. Moreover, intervention studies have ...
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Soup Consumption Is Associated with a Reduced Risk of ...
Sep 30, 2013 · A limited number of studies have found that soup consumption is related to a lower risk of overweight and obesity in Asian and European ...Missing: calorie | Show results with:calorie
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Association between soup consumption and obesity: A systematic ...
Oct 15, 2020 · Since soup is low-energy density food, soup is expected to be effective for improving obesity. Several epidemiological studies have investigated ...Missing: calorie | Show results with:calorie
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Traditional Greek bean soup recipe (Fasolada)
Rating 4.7 (802) · 1 hr 40 minHealthy, simple and extra comforting, fasolada is with no doubt the national Greek dish! This is the authentic recipe for Greek bean soup.Greek Bean Soup (fasolada)... · Select The Right Kind Of... · Traditional Greek Bean Soup...<|separator|>
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Staying Warm with Mediterranean Soups - OLDWAYS
Feb 22, 2021 · Both soups hail from southern Spain, the region of Andalusia, and feature tomatoes, which were first grown in Spain in Andalusia, near Seville.Missing: origins civilizations
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Minestrone Soup Recipe - The Mediterranean Dish
Rating 4.9 (109) · 50 minJul 29, 2025 · This hearty, healthy Italian Minestrone soup recipe has loads of vegetables, bite-sized pasta, fiber-rich beans, and flavorful tomato broth.Minestrone Soup Ingredients · How to Make Minestrone Soup
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Italian Minestrone Soup with Pesto - Mediterranean Living
Rating 4.1 (16) · 1 hr 15 minThis Italian minestrone soup is a thick, filling vegetable stew from Liguria, enriched with pesto, olive oil, and parmesan, and is served with pesto and ...
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Chunky Vegetable Soup (WW2 Ration Recipe) - Farmersgirl Kitchen
Rating 5.0 (5) · 40 minFeb 24, 2025 · Chunky Vegetable Soup is a simple, tasty and nutritious soup made with vegetables that were most often grown in Britain during World War 2.Missing: America | Show results with:America
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Recipes of scarcity: Dealing with rations in (post-)WWII Britain
Sep 28, 2023 · Brown vegetable soup, celery and sprout salad or pumpkin and apple pie. Does this sound tasty to you? The recipes are from the Ministry of ...
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Food Rationing in World War Two - 20th Century Crush
Jun 28, 2016 · A typical diet in wartime Britain was low in sugar, red meat, fat and dairy but high in fibre and carbohydrates. Hearty stews and soups ...Missing: America | Show results with:America
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https://twentiethcenturycrush.wordpress.com/tag/food-rationing-in-world-war-two/
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25 Soup and Bread Pairings - The View from Great Island
Sep 7, 2025 · Together, they create a more balanced meal, with the soup offering vegetables and proteins, while bread adds the filling, energy-providing carbs ...
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https://theviewfromgreatisland.com/10-fall-soup-and-bread-pairings/