Soup for Chemo & Radiation


During my cancer treatment, I ate a lot of soup because of the mouth sores I acquired after chemo and from radiation burns. Soups are a great resource during treatment because there is little chewing involved, and the warm liquid helps soothe your mouth and throat and you can hit all the essential food groups/nutrients in 1 recipe. 


I found during my treatment that many of the nurses and doctors would tell patients to eat all the high carb, high-calorie food that they wanted. The idea was that these patients would most likely lose weight and therefore "needed" to keep their weight normalized any way they could. My question was, why do we need to eat bad food in order to maintain/gain weight? Nutritious foods can also help you gain weight without all the unwanted salt, sugar, fat intake. I made it my goal to eat well and keep my levels high with the right kinds of food. I obviously had some bad days, but that's okay because 80% of the time I made the right choices. 


Check out Live Strong Soup for Cancer for more information.




Estonian Meatball Soup, Frikadelli Supp, is one of my fave soups to have all year. It's light and you can change the ingredients to the seasons best veggies and your choice of meat. The key ingredient is dill, a northern European staple. Dill is great for digestion, bone health and antioxidants plus it just tastes delicious. 


Ingredients

  • 1/2 Onion
  • 3 Carrots
  • 1 Turnip
  • 1 Leek (or 1/2 onion)
  • 1 Cup of Frozen Peas
  • 2 Celery Sticks
  • 1 Bunch of Fresh Dill, or 1-2 tsp Dry Dill
  • Salt + Pepper
  • 1lb Ground Chicken (or any meat, or no meat!)
  • 3 Cups of Water
  • 3 Cups of Stock

Instructions
  1. Wash, peel and chop carrots, leek, and celery into bite-size pieces.
  2. Heat oil in a large pot (medium heat) and add the chopped leeks and celery. Sauté for about 5 minutes. Add the veggies and frozen peas and sauté for another 5 minutes.
  3. Add 3 cups stock and 3 cups water and bring to a boil.
  4. Reduce the heat and simmer for 30 minutes.
  5. Meanwhile: In a bowl, dice the onion and add salt + pepper. Add the ground meat and using your hands, mix and roll into small balls and set aside on a plate.
  6. When 30 minutes have passed, bring soup to boil and add the meatballs. Boil until they surface. Do this once the veggies are almost done the cooking. Meat cooks faster and you don't want to overcook it.
  7. Right before turning off the heat, sprinkle with chopped fresh dill or 1-2 teaspoons of dry dill to taste.
  8. If the meatballs are cooked and the vegetables are soft the soup is ready.
  9. Serve with a slice of rye bread, I use the wheat free Dimpflmeier organic bread with flax seeds. 

Soup is a great way, in general, to get nutrients without feeling overwhelmed with cooking, or planning meals in advance. You can throw a bunch of stuff in a pot and eat it for half the week and not have to worry. I love soup. I truly feel that soup can be made in any season and enjoyed all year round. hot, cold, warm, chunky, thick or broth, you can never go wrong with a cup of yum. 


Let me know in the comments below how it turned out and what your favourite soups are! Enjoy!

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