My mother was diagnosed with multiple myeloma, a type of cancer that primarily affects the bones, on the day my second son was born. She passed away when I was four months pregnant with my third son. For 19 months she battled her cancer, undergoing different forms of treatments, all with great determination.

A typical Irish mammy, she rarely relied on anyone’s help in the kitchen. Suddenly, when hit with this awful illness, she suffered from a huge depletion of energy. For the first time I took control of my mother’s kitchen, and my love for developing food that nourishes and comforts was ignited.

When considering a diet for a loved one undergoing cancer treatment, it’s important to include foods that are easy to digest, but still possess adequate nutrients, such as fish, chicken, rice and potatoes. What my mother loved best, and seemed to tolerate the most during her treatments, were bowls of potato-based soups.

Small meals or snacks at regular intervals can be helpful to ease nausea and distract from the metallic taste left by chemotherapy. When caring for a loved one suffering from any illness, there is great comfort in seeing them gain a little strength, by any means possible. Sometimes the right dishes can truly have this ability.

• Nessa Robins grew up on a farm in Moate, Co Westmeath, where she lives with her husband Diarmuid and their four children. She is a qualified nurse. Her first cookbook, Apron Strings: Recipes From A Family Kitchen, is published by New Island, RRP €22.99.

Immunity Boosting Juice

A great way to incorporate essential vitamins and minerals into your diet is through juicing fruit and vegetables.

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Juicers can be bought at a reasonable price these days, but you can also use a blender, straining the contents through a sieve.

Kale is filled with powerful antioxidants, as it is especially rich in iron and vitamin K, as well as calcium, vitamin A and vitamin C.

It can be a little bitter when juiced, so pairing it with some sweet beetroot and carrots will counteract that.

The addition of a little fresh ginger to this juice can help ease any chemotherapy-associated nausea. Make sure to wash the vegetables and fruit before juicing.

4 large leaves of kale, washed and chopped

1 beetroot, washed and roughly chopped

2 carrots, washed and roughly chopped

2 red apples, chopped into chunks

1 inch of fresh ginger

4 mint leaves, finely chopped (optional)

1 Using an electric juice extractor, press each ingredient through individually, collecting the juice. Pour into two glasses and sprinkle over a little of the finely chopped mint if you want. Enjoy straight away.

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Comforting Creamy Vegetable Soup with Cheesy Soldiers

A vegetable-based soup is a good choice for anyone who is a little under the weather, as it is nutritious, filling and easy to digest. This hearty soup is packed with nutrient-rich vegetables.

The cheesy soldiers compliment this wholesome dish perfectly and are delicious when dunked straight into the soup.

It also freezes well, but take out the portions for freezing before adding the cream. Allow it to cool, place in a sealed container and pop it into the freezer for up to a month.

75g of butter

250g of potatoes, peeled and diced

225g of carrots, sliced

150g of parsnip, roughly diced

1 white onion, roughly chopped

1 stick of celery, roughly chopped

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2 leeks, white part only, sliced

4 sprigs of thyme, leaves only

Salt and freshly ground pepper

1.2 litres of chicken stock

100ml of cream

For the cheesy soldiers:

4 thick slices of bread, such as sour dough, cut into large fingers

50ml of olive oil

75g of cheddar cheese, grated

To serve:

A few fresh chives, finely chopped

1 Preheat the oven to 200°C/fan 180°C/gas mark six.

2 Melt the butter in a large saucepan. When it begins to foam, add all the vegetables and stir to combine them with the butter.

3 Sprinkle in a little salt, a few grinds of pepper and the thyme leaves. Place a butter wrapper, or a piece of greaseproof paper, over the vegetables to help them sweat. Cover with the lid of the saucepan. Sweat over a low heat for about 10 minutes, making sure that the vegetables don’t stick to the bottom of the saucepan.

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4 When the vegetables are soft, but not coloured, add the stock and continue to cook for another 15 minutes, until the vegetables are cooked through.

5 Meanwhile, make the cheesy soldiers. Brush the chunky fingers of bread with a little olive oil. Place on a baking tray and sprinkle the grated cheese over each finger. Place in the pre-heated oven for seven to 10 minutes.

6 Using a hand blender, or a food processor, purée the soup until smooth. Taste and season if necessary.

7 Cool and freeze or stir in half of the cream. Pour the soup into serving bowls and garnish each one with a sprinkling of chives and a spoonful of cream swirled on top. Serve with the cheesy soldiers, which are perfect for dunking. CL