Do you drink vegetable soup? Many people pour out the vegetable soup when they eat vegetables because they think it is oily and unhealthy.
On one hand, vegetable soup does contain a lot of nutrients. During the cooking process, 30% to 50% of the nutrients in vegetables dissolve into the soup, including water-soluble vitamins, minerals, and a small amount of bioactive substances. Moreover, the oil in the soup also helps to dissolve some fat-soluble vitamins such as carotene, lutein, and vitamin K. From this perspective, the vegetable soup should not be wasted.
On the other hand, many dishes' soup contains a lot of oil and salt. In order to make the vegetables look bright and have a stronger aroma, many people like to add excessive oil, which impairs the nutrition of the vegetables and increases the oil content in the soup.
Long-term intake of large amounts of oil can lead to chronic diseases such as obesity, hypertension, hyperlipidemia, fatty liver, and atherosclerosis, seriously affecting human health. Such vegetable soup should not be consumed.
So how can we avoid having too much oil in the vegetable soup?
When stir-frying vegetables, it is advisable to avoid using high heat and excessive oil.
If you feel that using less oil is not flavorful enough, you can use flavorful seasonings such as oyster sauce and fermented bean curd for seasoning, such as stir-frying vegetables with fermented bean curd or oyster sauce.
In addition, you can also choose to steam or blanch the vegetables. Steamed vegetables have a light taste and low oil content in the soup, while retaining a large amount of nutrients. Blanching is also a good method, where you briefly cook the vegetables in boiling water and quickly remove them. It is important to note that the vegetables should not be left in boiling water for a long time to avoid nutrient loss due to high temperature cooking.
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