Vegetable soup

Vegetable soup is a common soup prepared using vegetables and leaf vegetables as primary ingredients. It dates to ancient history, and is a mass-produced food product in contemporary times.

This article is about the type of soup. For the 1975 educational television series, see Vegetable Soup (TV series). For particular soups, see List of vegetable soups. For other uses, see Vegetable soup (disambiguation).
A vegetable and noodle soup being cooked

Overview
Cream of spinach soup
Kesäkeitto, a Finnish vegetable soup with boiled potatoes and vegetables in a small amount of water, milk and butter

Vegetable soup is prepared using vegetables, leafy greens, mushrooms, and roots as main ingredients. Some fruits can also be used, such as tomato and squash.[1] Vegetable soup can be prepared as a stock- or cream-based soup.[2][3] Basic ingredients in addition to vegetables can include beans and legumes, grains, tofu, noodles and pasta, vegetable broth or stock, milk, cream, water, olive or vegetable oil, seasonings, salt and pepper, among myriad others.[4][5][6][7] Some vegetable soups are pureed and run through a sieve, straining them to create a smooth texture.[8] It is typically served hot, although some, such as gazpacho, are typically served cold.[9] Vegetable soup is sometimes served as a starter or appetizer dish.[10]

Vegetable soup is mass-produced in canned, frozen, dried, powdered, and instant varieties.[11][12][13][14]

History

Vegetable soup dates to ancient history. A 5th-century Roman cookbook included a recipe for "a forerunner of onion soup."[15] "Broth" is mentioned by approximately the year 1000 and "potage" by the 1400s.[16] Clifford Wright has stated that cabbage soup was important in medieval Italian cuisine.[17]

In central Appalachia, vegetable soup, also referred to as winter vegetable soup and country soup, is a traditional staple food and common dish during the months of December–February among Appalachian highlanders.[18]

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See also

References
  1. Melton, Dru; Taerbaum, Jamie (13 December 2012). The Soupbox Cookbook: Sensational Soups for Healthy Living. Race Point Publishing. ISBN 9781937994068 – via Google Books.
  2. Thomas, Anna (21 September 2009). Love Soup: 160 All-New Vegetarian Recipes from the Author of The Vegetarian Epicure. W. W. Norton & Company. ISBN 9780393347586 – via Google Books.
  3. Frich, Lilla Pauline (1 January 1917). "The Housewife's Cook Book". Augsburg Publishing Company – via Google Books.
  4. "Warm Up with Western Vegetable Soup". WTVR-TV. 30 January 2017.
  5. "Recipe for roasted winter vegetable soup with parsley pesto and cheese toasts". The Boston Globe.
  6. Ram, S. (1 January 2002). Encyclopaedia of Afghanistan: Afghanistan: customs and traditions. Anmol Publications. p. 147. ISBN 9788126111145 – via Google Books.
  7. Aoyagi, William Shurtleff, Akiko (1 January 2009). History of Miso, Soybean Jiang (China), Jang (Korea) and Tauco (Indonesia) (200 BC-2009). Soyinfo Center. ISBN 9781928914228 – via Google Books.
  8. "Hygeia". American Medical Association. 1 January 1939 – via Google Books.
  9. "10 Best Vegetable Soup Recipes". NDTV.
  10. Eating For Victory: Healthy Home Front Cooking on War Rations. Michael O'Mara Books. 7 August 2014. ISBN 9781782433040 – via Google Books.
  11. Somer, Elizabeth; Williams, Jeanette (7 January 2004). The Food & Mood Cookbook: Recipes for Eating Well and Feeling Your Best. Macmillan. ISBN 9780805073386 – via Google Books.
  12. Prakash, V.; Martin-Belloso, Olga; Keener, Larry; Astley, Siân B.; Braun, Susanne; McMahon, Helena; Lelieveld, Huub (25 November 2015). Regulating Safety of Traditional and Ethnic Foods. Academic Press. ISBN 9780128006207 – via Google Books.
  13. Wang, Rui; Zhang, Min; Mujumdar, Arun S. (1 September 2010). "Effect of food ingredient on microwave freeze drying of instant vegetable soup". LWT - Food Science and Technology. 43 (7): 1144–1150. doi:10.1016/j.lwt.2010.03.007.
  14. Cramwinckel, A.B.; Bokslag, D.M. van Mazijk -; Herstel, H. (1 January 1990). "Chemisch, microscopisch en sensorisch onderzoek van veertig monsters groentesoep". Cite journal requires |journal= (help)
  15. The Story of Food: An Illustrated History of Everything We Eat. Penguin. 2018. p. 62. ISBN 9781465494788.
  16. Clarkson, Janet (2010). Soup: A Global History. Reaktion Books. ISBN 9781861898906.
  17. Rumble, Victoria R. (2009). Soup Through the Ages: A Culinary History with Period Recipes. McFarland. ISBN 9780786453900.
  18. Sohn, Mark (28 October 2005). Appalachian Home Cooking: History, Culture, and Recipes. University Press of Kentucky. ISBN 9780813191539 – via Google Books.
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