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From:	Claudia (conpx06.cms.hhs.gov)
Subject:	Re: soup recipe question
Date:	March 24, 2006 at 5:11 am PST

In Reply to: soup recipe question posted by CathyFR on March 23, 2006 at 2:49 pm:

No, you should only use the juice, just as written in the recipe, otherwise it won't turn out the same. BTW, this isn't just my answer, its the same one that Dr. Fuhrman has given when asked this question.

There may be some veggies that get pureed whole in the soup recipes, but they are usually green ones, and the blending aids absorption of nutrients. However, the purpose of the carrot, beet, celery, or apple juice is strictly for the purpose of adding a bit of sweetness and flavor to the soup, usually making it sweet rather than salty, and taking the place of any need for salt. If you used the whole carrot, beet, celery, or apple, you would change the texture of the soup (into more of a sludge) as well as the flavor, and it will not taste anything like the original recipe.

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