Recipes
During my treatment both my appetite and taste perception changed almost daily. Thanks to some research my wife found a couple of soup recipes which helped me keep my digestion occupied and body nourished.
The first is a natural vegetable soup. No fat or added salt or sugar or anything to upset a delicate tummy but full of goodness and natural flavours.
The Second is another vegetable soup but this time with some smoked bacon to add flavour and protein. It is also reputedly good for helping the restoration of the immune system during chemo and other such nasty treatment, (It didn’t do me any harm!).
After the treatment I found digesting carbohydrate problematic. Bread, potatoes, rice and pasta all tend to bloat and take an age to digest. Very recently we discovered a new 'super' food, Quinoa, which is a maize seed from Peru, and found it to be an excellent substitute for stodgy carbs.
Vegetable Soup
Ingredients
Serves 2
1 Sml Tin Chopped Tomatoes
2 Med Carrots
1 Med Onion
1 Courgette
1/2 Pint Vegetable Stock (285 ml)
Method
You
will need a stewpot or large saucepan.
Dice the vegetables onto manageable chunks.
Fry off the onions in a little oil, (Preferably Olive Oil), until they are translucent,
but do not allow to brown.
Add the tinned chopped tomatoes.
Then all the other vegetables,
And finally the vegetable stock.
Bring to the boil and then simmer for 20 - 40 minutes depending on quantities
used and the desired thickness of the soup.
Allow to cool before blending, This is best done with one of those multi-blender
things on a stick, but you could use a food processor.
The degree of blending is up to you I quite like it chunky as you get a variety
to the taste. Served with some wholemeal toast liberally sprinkled I can heartily
recommend this dish.
Spicy Vegetable Soup (Good for the immune system, reputedly)
Ingredients
1 Chopped Onion
Handful Smoked Bacon
1 Clove Garlic, Crushed
2 Tbsp Oil
2 Carrots
2 Stick Celery
1 Pinch Cayenne Pepper
2 Tins Chopped Tomatoes
1 Tin Chick Peas
1 Cup Vegetable Stock
Method
You
will need a stewpot or large saucepan.
Prepare the vegetables onto manageable sized chunks.
Fry off the onions and bacon in the oil, until the onions are translucent, but
do not allow to brown.
Add the tinned chopped tomatoes.
Then all the other ingredients,
And finally the vegetable stock.
Bring to the boil and then simmer for 25 - 35 minutes depending on quantities
used and the desired thickness of the soup.
Allow to cool before blending, This is best done with a multi-blender, but you
could use a food processor.
The degree of blending is up to you I quite like it chunky as you get a variety
to the taste. Served with some wholemeal toast liberally sprinkled I can heartily
recommend this dish.
Quinoa (Keen-wah)
This recipe serves 4 as an
accompaniment
As a vegetarian meal double the quantities.
Ingredients
100g
Quinoa seeds
½ pt vegetable stock
½ pt water
1 Medium Onion
1 Large Carrot
1 Green or Red Pepper
2 Cloves of Garlic
You can also use Mushrooms, Celery or anything that compliments the subtle nutty flavour of the Quinoa.
Method
Cut the onion into 4 or 8 segments, cut the carrot in halves, cut peppers into segments, peel the garlic. What you are aiming for is segments of approximately the same size. Arrange on a baking tray and drizzle with a little Olive oil. Roast the vegetables until cooked through and crispy on the outside. Meanwhile……………..
Put the Quinoa, stock and water into a saucepan and bring to the boil, cover, turn down the heat and simmer until all the fluid is absorbed by the seeds and the spiral kernel is released. (this is about 15 – 20 minutes).
Allow the vegetables to cool slightly then chop into edible sized pieces and combine with the Quinoa.
Serve.
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