Vegetable soup

Vegetable Soup

Vegetable soup (pronunciation: /ˈvɛdʒɪtəbəl suːp/) is a type of soup consisting of a variety of vegetables simmered in a broth or stock. The etymology of the term "vegetable soup" is straightforward, with "vegetable" deriving from the Latin vegetabilis (meaning "growing, flourishing") and "soup" from the Old French soupe.

Ingredients

The ingredients of vegetable soup can vary greatly, but commonly include a base of onion, carrot, and celery (known as a mirepoix), along with other vegetables such as potato, tomato, peas, and beans. The broth or stock can be made from chicken, beef, vegetable, or water. Additional flavorings may include herbs and spices.

Preparation

The vegetables are typically chopped and then sautéed in a pot until softened. The broth or stock is then added, and the soup is simmered until the vegetables are fully cooked. Some versions of vegetable soup may also include pasta, rice, or grains.

Variations

There are many regional variations of vegetable soup. For example, in Italy, minestrone is a popular vegetable soup that often includes pasta and beans. In Russia, borscht is a type of vegetable soup made with beetroot.

Health Benefits

Vegetable soup is often considered a healthy dish due to its high content of vegetables, which provide a variety of vitamins and minerals. It is also typically low in fat and calories, making it a good choice for those on a diet.

Related Terms

• Soup
• Broth
• Stock
• Mirepoix
• Minestrone
• Borscht

External links

• Medical encyclopedia article on Vegetable soup
• Wikipedia's article - Vegetable soup

This WikiMD dictionary article is a stub. You can help make it a full article.

---

Languages: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski