This simple, tasty yam rosemary soup may be a comforting meal for those living with MG.
Cooking and enjoying food can be challenging for people living with myasthenia gravis (MG). For Michelle,* who lives with the unpredictable and sometimes challenging effects of MG, the mere act of swallowing can present a challenge. This soup recipe has been such a treat for Michelle. Her husband, Jay,* created this recipe as a way for Michelle to enjoy a healthy meal that is delicious while conveniently being less challenging to eat on days when swallowing is difficult.
Michelle, a former social worker and current therapist with a private practice, four children and three dogs, has a lot on her plate. And she couldn’t get through any of it without the support of her amazing family, starting with Jay—the love of her life and head chef of the household. For the past four years, Michelle has been hit with MG-related health challenges that would test the resolve of many people. Beginning in 2020, Michelle quickly went from having trouble seeing out of one eye to being unable to drive. It only escalated from there.
Michelle has navigated the peaks and valleys of getting a diagnosis and proper treatment for MG. There were countless blood tests, MRIs, a spinal tap, a bout of meningitis, pneumonia (which she still lives with) and episodes of debilitating pain that landed Michelle in the hospital. Finally, Michelle is paired with a wonderful healthcare team, including a neurologist she calls a “rock star,” that is helping her find a treatment plan that supports her goals.
Through all of this, Michelle’s weight fluctuated due to MG. Difficulty chewing and swallowing made it difficult to eat, while MG fatigue made it difficult to move and exercise.
There are times in life where you can laugh or cry. I know which one is going to help me feel better and problem-solve.
With the help of Jay and her family, Michelle is using her training as a therapist and what she’s learned from this experience to think about the future in a positive way. “There are times in life where you can laugh or cry. I know which one is going to help me feel better and problem-solve. I really needed to learn patience and to ask for help. Now, I’ve got a black belt in it,” Michelle explained.
In addition to being Michelle’s office manager and helping with their children and her medical regimen, Jay’s cooking has helped Michelle on her health journey. “Jay is very humble, but I’ll say, it’s a really good recipe.”
Yams and rosemary are rich in nutrients and are known to have anti-inflammatory effects and antioxidant properties, among other benefits.1-6 In addition to the health benefits, this soup recipe is softer in texture, making it a little easier for people living with MG to enjoy. Also, making a large enough quantity or prepping the ingredients in advance can make it simpler on the days when fatigue makes it more challenging to prepare and cook a meal. And it can be customized. For example, you can add some protein powder if you like.
Tempted to try it? Continue reading to see how simple and tasty this recipe is.
Yields
4 servings
Ingredients
- 1 (1-pound) yam, peeled and cubed (about 3 cups)
- ¾ cup chopped sweet onion
- 1 tsp chopped fresh rosemary
- 1 tsp chopped fresh sage
- 1¼ tsp fine sea salt
- 1½ Tbsp extra virgin olive oil
- 2½ to 3 cups chicken stock (homemade or store bought)
- 1 clove garlic, minced
Optional:
- ¼ cup cooked rice to be served with the soup
(Note: adding rice will add a little time to your prep/cook time depending on the package instructions) - For a sweeter soup, add 1½ cups of chopped carrots
Tips and Tools:
- Consider doubling the recipe and freezing half. You can easily defrost it and heat it up for use later
- Try cooking earlier in the day if you’re feeling a little more energetic in the morning
- Customize this recipe to your liking—for example, you can throw in some protein powder for added nutrients
Yam Rosemary Soup Recipe
Directions
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper.
TIP: This makes the cleanup easier. - Place chopped yams and onions (and carrots, if you want the sweeter soup option) on the lined baking sheet.
TIP: If you can, buy pre-cut/peeled vegetables to make prep easier. - Season the yams and onions with the rosemary, sage and ½ teaspoon of salt. Drizzle oil over the yams and onions. Toss to coat.
- Bake for 45 minutes or until softened and browned.
- Pour the chicken stock into a 5-quart pot and bring to a slight boil over high heat.
- Add the roasted yams, onions and minced garlic. Season with the remaining ¾ teaspoon of salt. Stir.
- Reduce the heat to medium and cook for 10 minutes, stirring occasionally.
- Transfer the soup to a blender and blend until smooth.
- Season to taste with salt.
- Serve the soup warm.
Please consult your healthcare team for which recipes are best for your dietary needs, whether any modifications would be appropriate, and consider any allergies or dietary restrictions before making these recipes.
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