I've been making a fair amount of vegetable soup and broth lately, and I've been wondering what happens to the vegetables and broth, nutritionally, when making soup.
I've heard that the broth ends up being rich with vitamins that leach out of the veggies. If that's true, then the vegetables probably loose vitamins and, maybe, minerals too. But then, heat is supposed to destroy vitamins, so wouldn't the heated broth contain few, if any, vitamins?
So, what happens to the nutrition in the vegetables when making vegetable soup? Thanks!