Umami broth minestrone

This dish is high in potassium, which is needed for the nervous system to function normally

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35 minutes
Serves 2
3 of 5 a day

Nutrition: Per serving

Kcal299
Fat8.6g
Salt2.7g
Sugar8.3g

Recipe by: Ryan Riley | Chef

Sometimes, when you’re living with cancer, you need food that gives simple comfort. Garlic, mushrooms, tomatoes, oyster sauce, soy sauce and chicken stock make this dish rich in umami.

This is from Ryan Riley’s booklet of recipes to help people living with cancer enjoy food again. See all our recipes for people living with cancer.

Recipe for people living with cancer

Ingredients

2 teaspoon rapeseed oil
1 leek, chopped
2–3 tablespoon garlic puree
10 shiitake or mixed mushrooms, chopped
2 large tomatoes, diced
1 teaspoon oyster sauce
1 tablespoon reduced-salt soy sauce
500ml reduced-salt chicken stock
100g small wholewheat pasta (we prefer hoops or macaroni)
Fresh parsley to serve
Ground black pepper, to taste

Method

Place a large pot on a medium-high heat, add in the oil, and allow it to slightly warm. Then add the leek, garlic, and mushrooms and cook, stirring occasionally, until the mushrooms are softened, and the leeks are translucent. Add the diced tomatoes and allow them to soften, then add the oyster sauce, soy sauce, and chicken stock and bring to a gentle simmer.
Allow everything to simmer for 10 minutes, then add your pasta and cook following the packet instructions or until the pasta is cooked to your liking.
Serve by ladling into bowls with a flourish of fresh parsley.

TOP TIP: Serve with a couple of slices of wholemeal bread to increase the calories and to make the dish more filling. You can also add in some shredded cooked chicken or beans – a great way to boost the protein content.