Vegetable soup, especially for this time of year depending on the specific ingredients, generates a variety of health benefits.

A good source of vitamins A, C, K, folate, potassium, and other minerals depending on the vegetables used.

Contributes to good digestion and intestinal health. Helps regulate cholesterol and blood glucose levels.

Many vegetables contain antioxidants that protect cells from free radical damage.

It is a good way to increase fluid intake, especially important in hot climates or if you are sick.

It can help control weight by promoting a feeling of fullness.

The amount of nutrients depends on the types and amounts of vegetables used, as well as how they are prepared. A soup with lots of potatoes and few leafy greens will have a different nutritional profile than a soup with lots of leafy greens and few potatoes.

Some vegetable soups may be high in sodium if a lot of salt or bottled broth is added. It is advisable to prepare the soup at home to control the amount of salt but I love the wood-fired ones best.

For maximum benefits, it is recommended to use a variety of different colored vegetables, control the amount of added salt and fat, and preferably use cooking methods that minimize nutrient loss.