You or someone you know will most likely be on a liquid or soft food diet for a little while at some point in your life.
Coming up with healthful soft meals takes some thought, whether it’s for a child who recently received braces, an adolescent who had her tonsils removed, or, in my case, my son who had four wisdom teeth taken yesterday.
The nurse informed me that my baby would not be able to eat for several days, so I should prepare an abundance of yogurt, ice cream, Jell-O, pudding, and white bread. She said that I ought to give him some “real food,” like pasta that is overdone.
You should have seen my son’s face as he processed what he had just heard, his thoughts racing.He was probably thinking, “Wow, this is awesome, I actually get to eat junk for a few days and I’m being told I have to,” if I could read his mind.
My youngster had no idea what I had in store for him. After all, I prepared soft foods like apple cinnamon oatmeal for my youngest son when he had braces a few months ago, and I made creamless cream of mushroom and creamless cream of carrot soups for my oldest son’s buddy who had tonsils removed last summer.
Additionally, I’ve prepared a variety of pureed soups, smoothies, and frozen desserts for friends who have had thyroid surgery or chemotherapy. Additionally, through the years, while I prepared meals for my Parkinson’s-stricken father-in-law, I amassed a wonderful collection of soft food diet ideas.
I actually wasn’t as prepared as I should have been for feeding and caring for my 16-year-old after I brought him home following his treatment, despite my belief that I was.
When he initially arrived home, I gave him some pudding, but I soon discovered that he was having much more difficulty eating than I had anticipated (imagine swallowing when you can’t feel anything in your mouth).
As a result, I began to consider soft foods that I might prepare that would provide more nutrition with each bite. Not only was my son a bit grumpy (who could blame him?) but he also refused to eat anything twice in one day. That’s a lot to consider.
Thus, this is what I created for my son yesterday:
- Smoothie made with bananas, peaches, and mangoes (omit berries due to the seeds)
- Steamed eggs in China (prepared with chicken broth)
- Mango ricotta pudding is made by blending 1/2 cup low-fat ricotta, 1 cup mango, and honey to taste.
- Pudding with chocolate and tofu
- Tuna fish sandwich: Spread over white whole wheat bread with the crusts chopped off. Combine tuna, low-fat mayo, onion powder, salt, and pepper until no lumps remain.
Which brings me to the recipe for today. I merely prepared this Carrot and Coriander Soup and some plain congee ahead of time.
Even before I realized that my kid was getting his wisdom teeth extracted this week, I had decided to make this recipe for this week’s 50 Women Game Changers in Food event. So, it was a really timely soup to make.
Using coconut oil and coconut milk in place of the butter and crème fraiche specified in the original recipe, I “veganized” this soup recipe. Thus, this soup is not only cholesterol-free (plant-based foods are naturally cholesterol-free), but it’s also healthier being vegan.
Will my son be able to satisfy his “junk fix” this week then? Sure, to a certain extent, but I’ll also be preparing pureed soups, fruit smoothies, and other soft things that should keep him full and well-fed.
Delia Smith, a best-selling cookery author in the UK who has authored over 20 cookbooks and sold over 21 million copies, is the author of this carrot and coriander soup.
English chef, author, and television personality Delia Smith is well-known for her straightforward approach to teaching people the fundamentals of cooking.
At the age of 21, she began working as a “washer-upper” in a tiny restaurant before switching to waitressing and finally lending a hand in the kitchen.
Delia started writing recipes for the Daily Mirror’s new magazine in 1969. She later got married to the deputy editor of the publication. She authored a column for the Evening Standard for twelve years, beginning in 1972.
Family Fare (1973–1974), Delia’s cooking television program, made her famous and paved the way for 14 more food series on television (1974–2010).
Launched in 2001, Delia Online is a website that features an amazing library of her recipes and provides a platform for contributors to publish their own recipes.
Today, I’m going to serve my family this soup made with carrots and coriander, garnished with a dollop of coconut milk and ground coriander (but my son, whose tongue is still very tender, won’t have any toppings).
Read Also: Homemade creamy vegetable soup
Carrot and Coriander Soup
Ingredients
- 1 tablespoon of seeds coriander
- 1 tablespoon of coconut oil
- 2 pounds of carrots around 14–16 whole carrots, cut into 1-inch pieces after peeling and trimming.
- 1 tiny, smashed garlic clove
- 6 cups of low-sodium vegetable stock
- To taste, add salt and freshly ground black pepper.
- 3 tsp of coconut milk
- fresh cilantro as a garnish, if desired
- Optional: toasted pumpkin seeds
Instructions
- In a small skillet over medium heat, dry roast the coriander seeds until aromatic, about one to two minutes. Using a mortar and pestle, crush.
- In a soup saucepan, heat the coconut oil. Add the garlic, carrots, and two tsp of crushed coriander seeds. After giving the carrots a thorough stir, cover the pot and cook over medium-low heat for about ten minutes, or until the vegetables start to soften. When the veggies are cooked, add the stock, bring to a boil, lower the heat, and simmer partially covered for 20 minutes.
- Allow soup to cool somewhat before puréeing using a food processor or blender.
- Use salt and pepper to season to taste.
- Pour the mixture onto serving dishes and decorate with a swoop of coconut milk, freshly chopped coriander, pumpkin seeds, and the leftover toasted, crushed coriander seeds.
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