It’s getting cold and time for soup! Several soups can be helpful and nutritious dishes for everyone, especially patients receiving cancer treatment. Soups are a great alternative for those who find it difficult to tolerate solid food, are experiencing nausea or who are looking for a change.
While broth-based soups are not very high in calories, many sources of calories and protein can be added, such as soft shredded meats, cheeses and cooked vegetables. Did you know that consuming meat or vegetable broth counts toward meeting your fluid needs?
Creamed soups offer a calorically dense and delectable choice. For those sensitive to hot foods, cold soups can be soothing and just as nutritious. Try this recipe from the American Institute of Cancer Research’s Test Kitchen.
White Bean Soup with Spinach, Leeks and Couscous
2 tsp. olive oil
4 leeks, bulb only, chopped (rinsed very well)
2 cloves garlic, chopped
2 cups chopped carrots
1/2 tsp. dried mint leaves
2-3 tsp. ground cumin
4 (16 oz.) cans fat-free, reduced-sodium chicken broth
2 (16 oz.) cans cannellini beans, drained and rinsed
2 bay leaves
1/4 cup whole-wheat couscous
2 cups packed fresh spinach leaves
1 Tbsp. fresh lemon juice
Salt and pepper to taste
1/4 cup chopped parsley
In large soup pot, heat oil over medium heat. Add leeks, garlic and carrots and sauté until tender, about 5 minutes. Add dried mint and cumin. Stir until fragrant about 2 more minutes.
Stir in chicken broth, beans and bay leaves. Bring to boil; reduce heat to low.
Stir in couscous. Cover and simmer for 5 minutes. Stir in spinach; add lemon juice and season with salt and pepper.
Remove bay leaf. Garnish with parsley and serve immediately.
Makes 8 servings.
Per serving: 170 calories, 2.5 g total fat (0 g saturated fat), 30 g carbohydrate,
8 g protein, 7 g dietary fiber, 520 mg sodium.
Note: For more calories and protein, add cooked, shredded chicken or turkey sausage. Don’t like couscous? Try substituting cooked rice or noodles.