Vegetable Soup Recipes

About Vegetable Soups

Vegetable soups can commonly be divided into two classes: broths and creamed soups.

Broths

Broths are thin soups that cooked grains or vegetables cut in various shapes and sizes can be added for garniture and to give variety and flavor.

While these thin soups are lacking in nourishing qualities found in those made of the more solid foods, they are of value for their richness in mineral salts and for the stimulating effect they have on the appetite. When taken at the beginning of the meal, and in small quantity, they may aid in the digestion of the more solid foods.

Creamed Soups

Creamed soups usually have as their basis cooked cereals, legumes, or vegetables forced through a strainer that are then thinned with the liquid in which they were cooked, or with milk or cream or both.

Like all other starchy foods, soups require the action of saliva for proper digestion and, when eaten slowly with some dry food such as crackers, sticks, croutons, etc., are both appetizing and nourishing.

Popular Vegetable Soup Recipes

• Leek_And_Potato_Soup_Recipe
• Vegetable_Soup_Recipe_3
• Vegetable_And_Vermicelli_Soup_Recipe
• Potato And Carrot Soup Recipe

Also check out our Potato Soups

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