Boiling vegetables can result in some of the nutrients being lost into the water. But in a soup – such as this one – the stock remains in the meal, together with the nutrients. The heat of cooking a soup can reduce the potency of some vitamins, but as mentioned above, cooking vegetables can also make them more digestible, making more of the nutrients available for the body to absorb. To give your soup an extra boost of goodness, you can wash the outside thoroughly instead of peeling, as most of the nutrients are near the surface – although this can add to the ‘earthiness’ of the flavours.