Roasted Vegetable Soup
The creamy, smooth texture of this comforting soup make it a great option for patients who are suffering from mouth sores as a result of mesothelioma treatment. Roasting the vegetables makes this soup much easier and faster to prepare, so the cook can spend more time caring for his or her loved one and less time in the kitchen. Try spooning this soup into smaller container and freezing for a quick and delicious single-serving meal. Don’t worry if your measurements aren’t precise: just use as much or as little broth as you need to get the texture you are looking for.
- 3 carrots, cut into 1-inch pieces
- 1 small butternut squash, peeled, seeded, and cut into 1 ¼ inch pieces
- 1 small sweet potato, peeled and cut into 1 ¼ inch pieces
- 1 small onion, peeled and cut into 1 ¼ inch pieces
- 2 tbsp olive oil
- Salt and pepper to taste
- 5 cups (roughly) of reduced-sodium chicken or vegetable broth, heated
- Preheat oven to 400 degrees. Line a rimmed baking dish with two layers of foil.
- Combine all vegetables on lined baking dish. Toss with olive oil to coat and season with salt and pepper.
- Roast vegetables, turning every 15 minutes, until very tender and slightly charred, roughly 40 to 50 minutes.
- Place roasted vegetables into food processor and add 3 cups of the broth. Blend until smooth, adding more broth if needed to reach desired consistency. If you don’t have space to blend all vegetables at once, repeat this process until all vegetables have been blended.
This recipe has been adapted from the American Cancer Society.