Broths and soups
Broths and soups are liquid-based dishes, typically made by simmering meat, fish, or vegetables in water or stock to create a flavorful base. They can be clear and light or thick and hearty, often incorporating ingredients like herbs, vegetables, grains, or noodles. This category of food is found in virtually every culinary tradition worldwide, from Asian ramen to European consommé.
🍽️ Nutrition at a glance
Broths and soups vary widely, but they are generally low in calories and can be a good source of protein if made with meat or legumes. Key nutrients often include electrolytes like sodium and potassium, along with vitamins from vegetables, making them hydrating and nourishing.
Nutrition breakdown
| Calories | 75 kcal |
| Protein | 5 g |
| Carbs | 8 g |
| Fat | 2 g |
| Fiber | 1.5 g |
| Sugar | 2 g |
| Sodium | 480 mg |
| Potassium | 350 mg |
| Sodium | 480 mg |
| Vitamin A | 70 mcg |
| Vitamin C | 4 mg |
| Iron | 1.2 mg |
| Calcium | 25 mg |
| Magnesium | 15 mg |
| Phosphorus | 60 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, soups often serve as comfort food and are traditionally believed to have healing properties during illness. Nutritionally, broth-based soups can aid hydration and satiety, making them a popular choice for weight management.
