The first few weeks, post-surgery is a time you adapt to the changes that your body has gone through. It is advisable to eat simple and small meals which are light on the stomach and easy to digest.
Soups can be an excellent for your daily meal plan in this phase and beyond. They can also serve as a tasty snack and also help you to get a healthy dose of daily nutrition with each serving.
But, you don’t have to stick to the same old boring tomato soup every day.
Variety will make your meals more interesting and help you stick to your prescribed diet.
In the recipe below, you will find that adding beans and vermicelli to tomato soup makes it more appetising and more filling. The beans are high in dietary fibre and thus an excellent addition to any meal as they prevent blood sugar from rising too quickly.
A mug of wholsome yumminess and your favourite book can be the ideal companions in your road to recovery.
Tomato Vermicelli Soup
Ingredients (Serves 2)
300ml tomato juice
2 heaped tablespoons cooked lima beans (vaal ni daal)
3 tablespoon chopped mixed vegetables (capsicum, carrot, french beans)
1/8 cup vermicelli noodles, uncooked
Salt, to taste
Black pepper, to taste
A few basil leaves
Chopped spring onion greens
- Parboil the chopped vegetables, taking care not to overcook as the vegetables will cook further in the soup.
- In a pan, combine the tomato juicem cooked beans, vegetables and the uncooked vermicelli noodles. Add salt and pepper.
- Put the soup on boil for about 5 minutes. Once the vegetables and noodles are cooked through, simmer for 2-3 minutes.
- Pour the soup into two mugs, garnish with basil leaves and spring onion greens and serve hot.