Babaganoush Hummus Soup
When people ask me how I’ve been making out with my chemotherapy treatments so far, I usually name the one or two side effects that are the worst that day, then add that overall it hasn’t been too bad.
I’ve written before that I had some horrific image of my being rail thin, bald, and puking over a toilet the whole time. Instead, I feel like the chemo experience has instead been quite manageable. Sure, I’m tired all the time. But really, what busy person doesn’t feel tired all the time anyways?
Then treatment #6 came and I felt a little walloped.
The thing with chemo is that it accumulates. While I was able to recover within a few days of the first treatments, that recovery time gets longer and longer with each treatment. Suddenly, a week has passed since my sixth chemo and I only now feel like I’m coming out of the post-treatment fog.
One of the big things I noticed this time around was my stomach. It hated treatment #6. All I wanted was toast and cheese, preferably every few hours to keep it from getting too upset. That worked for a couple of days, until I realized I needed something with I dunno, vegetables.
We got eggplant in last week’s CSA box. There was no way I had the stamina to make another moussaka, so I racked my brain and remembered a certain Babaganoush Soup I once saw on Eat Live Run. I *puffy heart* babaganoush and it sounded like a great way to turn the dip into a meal.
But then I remembered Oh She Glows Garbanzo Soup. Aka hummus soup. I wanted that too!
So I mixed the two and created a tasty little “get well” chemo soup. It’s full of those veggies I need, easy on my tummy, and a cinch to make when I have no energy to be standing around in the kitchen.
Babaganoush Hummus Soup
- 1 tbsp olive oil
- 1 large eggplant (or 3 small ones)
- 1 red pepper
- 1 red onion
- 1 tsp coriander
- 1 tbsp ground cumin
- 2-3 cloves garlic
- 2 tbsp lemon juice
- 2 tbsp tahini
- 1 can garbanzo beans, drained and rinsed
- 1/4 cup fresh parsley
- salt and pepper to taste
- 2 cups vegetable stock
Heat oil in a medium heat pan and add chopped eggplant, red pepper, and onion. Cook slowly, about 20 minutes, until soft and caramelized.
Add coriander, cumin, and garlic and cook for another 5 minutes.
Transfer to blender with remaining ingredients and blend. I recommend adding your stock last and a little bit at a time until you get your desired consistency. I like my soups reeeeally thick and added less than 2 cups.
Transfer to a pot and let simmer for about 30 minutes so the flavours can mingle. Or 5 minutes if you’re impatient like me.
The end result is a warm and creamy soup with a cumin and garlic kick reminiscent of my favourite dips. Although, it’s still a good idea to have pita bread on hand for this one! Or my latest favourite – cheese and toast. With a little pesto for good luck.