3.Broccoli
Like kale, spinach, and chard, broccoli is a cruciferous vegetable loaded with nutrients like vitamins K, C, E, B6, as well as chromium and folate. So get those big stalks onto your soup spoon! They’ll soften as they cook, and you can break them into bite-sized pieces before you throw them in. Some recipes puree it to thicken and flavor the soup.
4.Potatoes
You might have some concerns about their high carbohydrate content. But these tubers are loaded with potassium and vitamin C. Cut them into cubes for a chunky soup. If you puree them, try to limit ingredients like cheese, heavy cream, and bacon that add calories and fat.
