Homemade soup's vitamin loss is often blamed on the blender, but the real issue lies in the cooking process and heat.
Vitamins lost during cooking
Homemade soup can lose a significant amount of vitamins during the cooking process, particularly due to high heat and prolonged cooking times. This loss is more impactful than the act of blending the soup itself.Blending is not the main issue
Many people believe that blending soup leads to a loss of nutrients, but experts say the blender only comes into play at the end of the process. The real concern is how the soup is cooked before blending.Nutritionist explains vitamin sensitivity
Dr. Arnaud Cocaul explains that vitamins, especially vitamin C, are thermolabile, meaning they are sensitive to heat and can be destroyed when exposed to high temperatures during cooking. This is the main reason for nutrient loss.Industrial soups add vitamins back
Manufacturers of commercial soups often add vitamins back into their products to compensate for the loss during processing. This means that industrially made soups may have similar vitamin levels to freshly cooked ones, though they also include additional ingredients.Cooking methods matter
Chef Delphine Brunet suggests that vegetables should be cooked only briefly, such as by sautéing, to preserve their nutrients. This is especially important for vegetables like butternut squash, which are commonly used in soups.
