Base for light soups
A base for light soups is a foundational broth or stock, typically made by simmering vegetables, herbs, and sometimes bones or meat in water. Common ingredients include onions, carrots, celery, parsley, and peppercorns. It is a universal culinary staple, with variations found in cuisines worldwide, from French 'fond' to Chinese 'gao tang'.
🍽️ Nutrition at a glance
This base is generally low in calories, fat, and protein, providing primarily hydration and electrolytes. Its key nutrients are minerals like potassium and sodium leached from the vegetables and any added salt.
Nutrition breakdown
| Calories | 15 kcal |
| Protein | 1 g |
| Carbs | 3 g |
| Fat | 0 g |
| Fiber | 0.5 g |
| Sugar | 1 g |
| Sodium | 400 mg |
| Potassium | 150 mg |
| Sodium | 400 mg |
| Vitamin A | 15% DV |
| Vitamin C | 5% DV |
| Calcium | 2% DV |
| Iron | 2% DV |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, the quality of a soup base is often considered the secret to a great soup, with chefs guarding their recipes. Nutritionally, it can be a gentle way to introduce hydration and easily digestible minerals, especially during recovery.
