Root vegetable soup
Hélène Sauvé, caregiver
This hearty soup with meatballs is easy to eat and very filling if you’re looking for foods high in calories and protein. It can be frozen, then simply reheated when you don’t have a lot of energy to cook.
|2 tbsp||butter||30 mL|
|1||medium onion, chopped||1|
|1 tsp||salt, divided||5 mL|
|2||medium turnips, peeled and chopped||2|
|2||sweet potatoes, peeled and chopped||2|
|4||medium parsnips, peeled and chopped||4|
|5 cups||low-sodium chicken broth||1.25 L|
|1 cup||water||250 mL|
|1/2 lb||ground pork or lean ground beef||225 g|
|1 tbsp||minced chives, plus more for garnish||15 mL|
|1 tbsp||minced flat-leaf parsley||15 mL|
|3 tbsp||finely grated asiago, parmesan or pecorino cheese||45 mL|
|1/4 tsp||freshly ground black pepper||1 mL|
Melt the butter in a medium pot over medium-high heat. Add the onion and 1/2 tsp (2 mL) of salt. Cook, stirring, until soft, about 2 minutes. Add the turnips, sweet potatoes, parsnips, broth and water. Bring to a boil, then reduce the heat to medium-low and simmer until the vegetables are tender, 10 to 15 minutes.
Meanwhile, to make the meatballs, combine the pork or beef, chives, parsley, cheese, 1/2 tsp (2 mL) of salt and the pepper in a small bowl. Mix gently to combine. Form into 36 balls, about 1 tsp (5 mL) each, and set aside.
Process the soup in a blender until smooth (in batches if necessary). Return to the pot and keep warm over low heat.
In a wide, shallow pan, bring at least 2 in (5 cm) of water to a boil. Add meatballs and cook until they float to the surface and are cooked through (test one to be sure), about 4 minutes. Transfer to a warm plate with a slotted spoon.
Divide the soup among 6 bowls. Top each bowl with 6 meatballs and sprinkle with chives and pepper. Serve hot.
Makes 6 servings
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