Broccoli and cheese soup
A broccoli soup thickened with milk and fine cornflour, topped with pieces of fresh cheese. The fine cornflour does two things at once: it thickens the soup and makes the same portion more nourishing, which is useful when you feel full quickly.
At a glance
- Prep10 min
- Cooking20 min
- Total30 min
- Servings2 servings
- DifficultyEasy
Allergens
- Dairy
Who this recipe is for
Thick, smooth and with added protein: it fits into the weekly menu for people with cancer when you feel full quickly.
Ingredients
Quantities for 2 servings. Tick off what you already have.
Step by step
- Wash the broccoli and separate it into florets.
- Cook them in boiling water for 8 to 10 minutes, drain, leave to cool slightly and blend.
- Gently fry the chopped onion in the pot with the oil.
- Mix the fine cornflour with the cold milk until dissolved, then add it to the pot with the blended broccoli.
- Stir over a low heat for a few minutes until thickened. If it is too thick, loosen it with more milk.
- Serve topped with pieces of fresh cheese.
Adaptations
How to change it depending on the day. Each change keeps the dish, it does not replace it.
Nausea or sensitivity to smells
Cook the broccoli in the microwave, covered: boiling broccoli on the hob is one of the cooking methods that leaves the strongest smell in the kitchen.
Mouth sores or dry mouth
Leave out the onion, blend the soup until completely smooth and serve it warm, never hot.
Poor appetite
Increase the fine cornflour to two tablespoons to make the soup thicker, and add chopped hard-boiled egg or ground nuts when serving.
What it provides
Broccoli provides fibre, vitamin C and folate (a B vitamin); milk and fresh cheese provide protein and calcium. Fine cornflour thickens the soup and adds carbohydrates without changing its flavour.
The dietitian's tip
Cooking the broccoli briefly and cooling it before blending gives the soup a better colour and a milder flavour. It keeps, covered, for two days in the fridge. For a dairy-free version, replace the milk with a plant-based drink containing at least 3% protein (soy is best) and the cheese with a nut- or legume-based vegan cheese without coconut fat; this version contains soy or tree nuts.
It is part of the weekly menu for people with cancer. Also from the same menu: pumpkin, rice and cheese soup and vegetable and potato purée.
What a recipe is not
This recipe fits into a plan; it does not replace one. It cures nothing and it is not calculated for one particular person: the quantities are indicative and will need adjusting to your case.
If you have a medical condition, take medication or follow a prescribed diet, check with your doctor or your dietitian before changing anything.
Where this recipe comes from
The main guide
Nutrition for people with cancer: what to eat during treatment
During treatment, the symptom you have each week decides what to adapt. Avoid blanket restrictions and ask for help if you lose…
The menu it belongs to
Weekly menu for people with cancer, with adaptations for symptoms
Planning the week helps when you do not know what you will feel like eating tomorrow. Having the menu in writing can…
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Would you like a plan made for you?
A recipe fits or does not fit depending on what is going on with you. In clinic we build the whole plan around what you eat, what you tolerate and what you fancy.