Boiled Vegetables Boil Down to This

The weather recently has been a bit chilly and rainy. While we are ready to welcome spring with open arms, we are also ready to welcome hot soups to warm our cold bodies. Of course, in classic HealthTap fashion we want to keep our soups healthy with a cornucopia of veggies. However, as we turn on the stove and start chopping, we have to wonder: Should you boil your vegetables?

Fortunately, we have 105,000 doctors to turn to:

“Minerals don’t get lost, many get leached into the water. Some vitamins may get lost, but lots stay, and can get into the water.”- Dr. Arthur Heller

Awesome, but just to be triple sure, we of course asked for a second opinion:

“Many vitamins are in the broth, but much is destroyed by heat. Minerals are not effected by heat, so between the vegetable and broth, its there!”- Dr. Thomas Namey

Great, so the vitamins might be lost, but the minerals are still very much in the soup. That’s not a bad compromise. Plus, a side salad never hurt anyone!

To take this a step further, we decided to make our own healthy soup because if we can do it, anyone can!

What you’ll need:

Chicken stock
1 Yellow Onion
1 Clove Garlic
1 Cup Celery — chopped
4 Cups Spinach
Green Onion — chopped

What you’ll do:

Boil the chicken stock and all all the ingredients EXCEPT for the spinach. Once the broth is seasoned and the veggies are cooked, turn off the heat and THEN add the spinach.

Adding the spinach in last

That wasn’t too difficult. Time to plate and enjoy!

Nailed it!

Looks just like a stock photo! (it’s not.)

Verdict: Easy peasy, if you have the time!

So that took about fifteen minutes and our tummies are warm and happy. It’s not as quick as an instant meal but fifteen minutes isn’t terrible in the grand scheme of things. With little time or cooking ability, we were able to make a soup that anyone can try!

Author: Maya Gilliss-Chapman

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