“In our daily diet,” said Sharon, “Soups replenish fluids in the body and make the absorption of nutrients easier. They are particularly beneficial for people with digestive difficulties as well as the elderly.”

Long-boiled soups are often prepared with various ingredients for a more intense flavour. While they appear to be rich in nutrients, Sharon reminded us to keep an eye on the duration of boiling. “Vitamin C and B-complex vitamins are water-soluble and vulnerable to high temperature. The longer a soup is boiled, the more vitamins it loses.”

Sharon added that seafood, meats, beans and mushrooms are rich in purines. Note When these ingredients are boiled for a longer time, the soup will contain a higher level of purines, something people with high uric acid levels or suffering from gout should avoid. As potassium in foods is also water-soluble, people with poor kidney functions must keep a watchful eye on whether the soup is too high in potassium. For the sake of health, Sharon suggested that soups should not be boiled for more than two hours.