Dear Alice,
If I simmer or boil vegetables in water until they are soft when making soups that have vegetables as ingredients, is any of the nutrient content of the vegetables broken down and lost for good, or does it merely move out of the vegetables into the water? In that case, since you eat the broth when you eat the soup, you would be getting all of the nutrients of the vegetables from the broth. I'm confused about this. Please help.