During chemotherapy, I found myself unable to tolerate a host of foods, among them coffee, meat, fish, cheese, tomatoes, onions, garlic, salad dressings, citrus fruits, and all cooked vegetables.
So, what could I eat?
Plain Eggo waffles without syrup, roasted chicken, white bread, some luncheon meats, white rice, apples, pears, carrots, and celery.
I was especially fond of celery, a preference that has remained in life abc (after breast cancer). I love munching on the stalks and tossing them into casseroles, stuffings, and soups. Almost every soup I make has at least one celery rib.
Last week, I decided to make celery the primary vegetable. While researching celery soups, I discovered that most of them included potatoes or cauliflower. The final results appeared a bit too pale and unappetizing for my taste. I experimented and came up with this golden alternative.
1 tablespoon of olive oil
1 medium onion, chopped
2 cloves of garlic, peeled and crushed
4 cups of fresh celery, chopped
2 cups of chicken or vegetable stock
1 cup of baby carrots, chopped
Handful of fresh parsley, roughly chopped (include stems)
1 cup water
1 tablespoon of lemon juice.
Salt and pepper (to taste)
Hemp hearts (optional)
1. In a large soup pot, heat the oil over medium heat. Add the onion and cook until soft.
2. Add garlic cloves and cook for a minute before adding celery, stock, carrots, water, and parsley. Increase the heat to medium-high and bring to a boil.
3. Lower the heat and simmer for about 30 minutes or until the celery and carrots are soft enough to be puréed.
4. Purée the soup in the pot using an immersion blender. Or remove the soup from the pot and purée in a blender.
5. Add lemon juice and salt and pepper (to taste).
6. Sprinkle hemp hearts into each individual bowl.
Makes 4 servings, about one cup each.