Batch cooking is usually good for us her in our household, but as I also have an advanced dementia patient to feed, as well as the teens, I do like meals that can be versatile. This recipe is a 30 minute cook in the pressure cooker, and I can take some aside to blend smooth for my mum. It’s very much like a meal in a pot, as it’s fairly filling and adding milk at the blending stage allows it to be more creamy and thin down how thick it can turn out.
This dementia friendly recipe is a whole meal in a bowl, with the option of eating chunky and blending a portion for someone with swallowing problems. Choose the level of thickness at the blending stage
- 200g Leek, chopped
- 100g Rice, uncooked and washed
- 300g Cucumber, peeled and chopped
- 2 Teaspoons Salt
- Tin Butter Beans, drained
- 2 Tins Tomatoes
- 1 Teaspoon Ground Ginger
- 2 Chicken Stock Pots or Stock Cubes
- 2 Tablespoons Rapeseed or Vegetable Oil
- 1 Litre Water
- Optional for blending, up to 300ml Semi Skimmed Milk
Sauté the leek with the vegetable oil. I use an Instant Pot, so use the sauté function, however it cooks fairly quickly, so keep an eye to make sure the leeks don’t burn.
Add the rest of the ingredients to the pressure cooker, and use the soup function, or cook on high pressure for 30 minutes.
When ready to serve, choose to leave chunky, or blend until smooth. The soup will become very thick as it is blended, and you can optionally add more water or semi skimmed milk, a little at a time until it reaches your desired consistency.
Serve with crustless bread and butter for those who can swallow lumps, or on it’s own as a nutritious food.
Feeds up to 8 portions, depending on the size.