According to Dr. Gabe Mirkin, “Many people think that all fresh fruits and vegetables contain more nutrients than cooked ones, but a study in the Journal of Agricultural and Food Chemistry reports that cooked, pureed carrots have higher levels of antioxidants than fresh carrots. Cooking carrots in the presence of a small amount of fat increases the amount of two antioxidants called beta carotene and phenolic acid. Cooking breaks the plant cells open to increase the absorption of these antioxidants and other beneficial plant chemicals. Adding fat increases absorption of fat soluble chemicals.”
Similarly, tomatoes are also more nutritious cooked than raw.
So this soup may look a bit “meh” but, trust me, in terms of taste it definitely delivers!
a combination of carrots and celery make for a fragrant and hearty soup
I had mine with some sweet potato crouton (you can see one floating in the photo above).
4-5 Stick celery
Freshly ground black pepper
Salt to taste
- Wash and roughly chop the carrots and celery.
- If your celery has leaves, you can use those too.
- Put the chopped vegetables in a largish saucepan along with a pinch of salt, stock cube and 2 cups of water.
- Bring to boil, cover and let it cook for about 7 to 8 minutes till vegetables are cooked.
- Drain the vegetables retaining the cooking liquor.
- Once the vegetables have cooled down, puree them and place them back in their liquor.
- Heat gently till bubbles appear on the surface.
- Serve hot.
- I used fish stock cube for today’s soup recipe. You can use chicken or vegetable if you like or even omit the stock cube altogether.
The celery we get is the skinny type with plenty of leaves which I used for the soup.