Marjorie Matheson, cancer survivor
Photo: ELLICSR Kitchen
This vegetarian soup is puréed and easy to swallow. Fresh tomatoes may help if you have a metallic taste in your mouth. This recipe can easily be doubled, and it freezes well.
|1 tbsp||olive oil||15 mL|
|1/2 cup||finely diced carrots
|1/2 cup||finely diced celery
|1–2||cloves garlic, chopped||1–2|
|1||large onion, finely diced||1|
|12||plum tomatoes, cut in half||12|
|3 cups||vegetable (or chicken) stock||750 mL|
|1/2 tsp||dried oregano||2 mL|
|1/2 tsp||dried basil||2 mL|
Heat the oil in a large pot. Add the carrots, celery, garlic and onion, and sauté for a few minutes. Add the tomatoes, and cook for 10 minutes. Add the stock, bay leaf, oregano and basil. Bring to a boil, turn heat down and simmer for 20 to 30 minutes until the vegetables are soft. Remove the bay leaf and purée in a blender or with a hand blender.
Makes 4 servings
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Looking for more ideas?
Our booklet Eating Well When You Have Cancer has more tips and ideas to help manage symptoms and side effects that can affect your eating during treatment.