Ivan, a member of our MND community, has shared his recipe for a delicious soup that can be modified to cater to a variety of tastes and swallowing abilities.
Ivan created this recipe to enable him to still enjoy a hearty soup with his favourite ingredients but has also allowed for his own dietary and swallowing needs.
If you are having difficulty swallowing, or ever cough when eating and drinking, it is important to discuss this with a speech pathologist to find the safest thickness and texture for your diet and fluids. You should also discuss your diet and nutritional needs with a dietitian.
250g Red or Yellow Lentils
250g dried split peas
150g rice (I use black or red rice from Thailand)
4 trimmed celery sticks, chopped into 0.5cm slices
Quarter cauliflower broken to pieces
1 Leek, chopped into 0.5cm slices
4 Potatoes cut to eights
Spring onion, or ½ regular brown onion, chopped
Minced garlic cloves (to taste)
4 small carrots chopped to 0.5cm
1 x pork cut deboned and cut small as possible without mincing
1 small packet fresh chicken stock
2 cups of water
Salt and pepper
Squeeze of Lemon Juice
Sour cream and Milk to make a fortified cream soup serving
Chop all ingredients finely, including the pork (pork or meat optional), and add to a pressure cooker.
Combine the stock and water and add along with the seasoning to the pressure cooker. Make sure there is liquid visible above the ingredients, so they are all covered and submerged. (this is important as the peas and rice will absorb a lot of liquid)
Cook for 35 minutes at pressure, then allow to cool and depressurise before removing the lid.
With a stick blender, blend the soup well and then add cream to Creme and thicken. (I personally use UHT milk also to thin the soup – this can be added to preference depending on swallow and preferred thickness and texture)
Can be served with dark rye, with crust removed, and torn into small cubes – let the bread soften in the soup then enjoy!
The soup will keep in the fridge for several days in airtight containers and can be reheated with added cream, milk, cheese and pepper according to taste.
For other recipe ideas, and a cook book range from Hammond Care, see our blog post here