Broccoli, carrots, pumpkin, and spinach are rich in antioxidants such as β-carotene, vitamin C, and vitamin E. Onions contain an antioxidant called quercetin. These antioxidants help maintain a healthy immune system, have anti-inflammatory effects, protect cells from damage by free radicals, and may inhibit the growth of cancer cells.
Broccoli belongs to the cruciferous vegetable family and is high in sulforaphane and glucosinolates, which can help suppress cancer cell growth and accelerate apoptosis, reducing inflammation in the body.
Various vegetables and legumes in the dishes provide abundant dietary fiber, which helps improve and maintain gut health, offering some benefits for patients with colorectal cancer.
Chickpeas and lentils are high-protein foods that, along with low-fat, high-calcium milk, provide substantial protein, enhance calcium absorption, and support gut health. It's important to note that legumes can cause gas, so individuals with weaker digestion should be mindful of portion sizes.
Chickpeas and lentils contain saponins, which help inhibit the growth of cancer cells and accelerate their apoptosis.
This meal meets the Level 4 dietary standards for care, and additional water can be added and blended as needed to adjust the consistency, catering to those with severe swallowing difficulties.
Serving: 2 people
Preparation Time: 30-35 minutes
*(This time does not include washing, cutting vegetables, and soaking beans.)*
1. Dice the onion, spinach, carrot, pumpkin, celery, and potato into small pieces and set aside.
2. Heat the olive oil over medium heat, then add the onion and celery, sautéing until fragrant.
3. Add the carrot and pumpkin, stirring until softened.
4. Add the potatoes, broccoli, spinach, chickpeas, broad beans, chicken broth, and milk. Bring to a boil over high heat, then reduce to medium-low and simmer for about 20 minutes, until the vegetables and beans are tender.
5. At the 15-minute mark, add the butter to the pot.
6. Allow the soup to cool slightly, then transfer it to a blender and blend until smooth. Pour the blended soup back into the pot and gently heat over low heat, adding salt, sugar, black pepper, and Italian mixed herbs to taste.
7. Garnish according to personal preference and serve.
**Note:** Soak the chickpeas in water for 12 hours the night before, or in warm water for 10 hours. Soak the broad beans in water for 1 hour before use. Adjust the seasoning according to personal taste, and consider adding breadcrumbs and whipped cream for extra flavor and decoration.
Recipe prepared by Ho Wing Shan, Chen Weijie (Merit Award of Healthy Recipe Competition 2024)
Nutritional value: Prepared by Mr. Leung David Chung Wai (Food & Nutritional Science student, HKU)
Nutritional value reviewed by Dr. Daphne Wu (Food & Nutritional Science, HKU)
