The term soup vegetables refers to a mixture of different types of vegetables (e.g. carrots, parsley, celery, leeks, or parsnips, with or without the addition of a bouillon cube). The fresh soup vegetables are also traded under the name soup greens. As the name suggests, it is used to make soups.
Different origins depending on the variety, composition and article.
Fresh soup vegetables are available all year round.
The soup greens ensure a fresh taste.
As a basis for broths, soups, or a soup stew, the components of the soup vegetables are cut into pieces and added to the broth. The soup greens can also provide extra spice. For example, refine our hearty nettle soup or our alphabet soup with fresh greens. Occasionally soup vegetables are also fried. When frying, roasting substances are produced. These give off additional aromas to the broth and color it dark.
Soup greens should only be stored for a short time, as light and oxygen have a negative effect on the vital substances in the vegetable.