litre of water but more water to be added to thin out the soup if required
Water contains no calories, carbohydrates, proteins, or fats, but is essential for all physiological functions including digestion, nutrient absorption, and temperature regulation.
About
Water is a colorless, odorless liquid compound (H₂O) consisting of hydrogen and oxygen molecules. It is the universal solvent and the foundation of all culinary preparations, essential for cooking, hydration, and chemical reactions in food preparation. In cooking, water serves as a medium for extracting flavors, dissolving solutes, creating steam, and regulating temperature and consistency in dishes such as soups, stocks, and sauces.
Culinary Uses
Water is indispensable across all culinary traditions as a cooking medium, ingredient, and solvent. It is used to prepare stocks and broths, cook grains and legumes, create soups and stews, and adjust the consistency of sauces and batters. Water is also essential for blanching vegetables, cooking pasta and rice, making doughs and batters, and steaming foods. The quality of water—including mineral content and pH—can influence the final flavor and texture of dishes, making filtered or specific water types sometimes preferred in refined cooking.