Martinka's Kitchen

Recipes Start of chemo cycle

Soothing post-chemo soup with vegetables (gluten-free, dairy-free)

round white bowl filled with carrot, peas, corn and cauliflower soup with brown rice noodles on a white wooden table

Try my soothing post-chemo soup that is very bland and gentle on stomach.

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Gluten-free, Vegetarian, Vegan, Dairy-free, Lactose-free, Soy-free

When I had my 1st chemo, I had no idea about the extend of the side effects I was going to get. Especially how they would affect my eating and digestion.

My stomach was very upset during the first part of my chemo cycle and I knew I should eat bland food only. But there seemed to be a very little choice of nutritious meals.
On the other hand, I didn’t want to stick to bland carbs only, as they’re full of hidden sugar and very low on nutrients.

So I created this soothing post-chemo soup and had it during every chemo. I can’t even tell you how bland it was, but that was the whole point of it. It did not irritate my stomach, it was easy to digest, yet it was the first step towards having some vegetables in my diet from the very first day of each cycle.
It’s super simple and easy to make and it’s also very watery, so it provides the well needed hydration.

round white bowl filled with carrot, peas, corn and cauliflower soup with brown rice noodles on a white wooden table

Soothing post-chemo soup

A very bland soup that's gentle on the stomach during the chemo.
Recommended:
at the very beginning of the chemo cycle
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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 2 po

Ingredients
  

  • 1 carrot, peeled, preferebly organic
  • couple of pieces of baby or regular cauliflower
  • 1/4 cup frozen peas
  • 1/4 cup frozen corn
  • 1 tsp extra virgin olive oil
  • handful of flat brown rice noodles
  • a pinch of salt
  • 4 cups water

Instructions
 

  • Wash your vegetables thoroughly and chop the carrot and cauliflower into small bitesize pieces.
    carrot, peas, corn cauliflower, olive oil and brown rice noodles on a white wooden table
  • On a low heat, heat up the the oil in a pan and after a minute or so add the carrot. Keep stirring occasionally for 3-4 minutes.
    The heat should be low so that the carrot doesn’t caramelise.
    chopped carrot and olive oil in a pan
  • Pour the water into the pan and bring to boil on medium heat. Once boiling, lower the heat and simmer for 5 more minutes.
    Add the cauliflower, peas and corn and simmer for further 5 minutes.
    In the mean time, in another pan boil some water and prepare the noodles according to cooking instructions on the pack. I usually cook them for around 5 minutes until soft and then drain but double check the instruction in case they need to cook for a bit longer.
    chopped carrots, cauliflower, corn and peas with water and olive oil in a pan
  • Arrange the noodles into the bowl and pour the soup over them.
    round white bowl filled with carrot, peas, corn and cauliflower soup with brown rice noodles on a white wooden table

Notes

If you find long noodles difficult or tricky to eat simply break them into smaller pieces before cooking.
Keyword bland, easy, gluten-free, hydrating, nutritious, quick, simple, soothing, vegetable soup