Indulgent spiced cheese soup

Indulgent spiced cheese soup

This soup is a little more indulgent than my others on the post-gastric-sleeve liquid diet, but as it is full of cheese, and therefore high in protein, I allowed myself this treat, despite the higher fat content.  It is a tasty, rich soup suitable for all cheese lovers.  If you are following a post-bariatric surgery liquid diet, you may initially find this soup too rich – everyone is different, so experiment.  Obviously, under those circumstances, you’ll only be having a tiny amount, as I did!

Indulgent spiced cheese soup

Ingredients (for one very generous non-diet portion, or one generous non-diet portion and one post-bariatric surgery liquid diet portion – I made this for me and my mother-in-law and there was plenty for her): 

  • 500ml chicken or vegetable stock
  • 2 very small potatoes or one medium potato
  • 1/2 camembert 
  • 50g grated chilli cheddar (if you can’t get that, use ordinary cheddar and add chilli flakes/powder, to taste)

Method: 

Peel the potatoes and cut them into small dice (so they will cook quickly and not too much stock will evaporate in the process).  Place them in a small saucepan with the stock, bring to the boil, then cover, reduce the heat and simmer for approximately 15 minutes or until the potatoes are easy to smash with the back of a spoon. 

Place the potatoes and stock in a fine blender and blend until smooth.  

Return to the pan.  Roughly cut up the inside of the camembert (don’t use the rind for this recipe as it won’t go smooth in the soup) and add the camembert and the grated chilli cheddar to the blended soup.  Keep the soup on a low heat, stirring until all the cheese has melted.  For an ultra-smooth consistency, blend again (especially if you used chilli flakes rather than powder).  If you want to be 100% sure there are no ‘bits’, put the soup through a sieve before serving. 

Serve and enjoy!

Gloriously simple, gloriously good!

Disclaimer: I am not a dietitian or medical professional.  These are simply ideas based on meals I have created to suit my own dietary needs and, as I’ve enjoyed them, I wanted to share them. If you are unsure about the suitability of any ingredients or recipes on my blog for your own requirements, please check with a health professional first. 

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Velvety Smooth potato and cheese soup | liquid diet | bariatric surgery diet | reflux diet | low-cal | low-fat

Velvety potato and cheese soup

This is another one of the recipes I developed for my liquid diet after my gastric sleeve weight-loss surgery.  It is, however, a delicious, velvety-smooth, low-cal, low-fat soup suitable for all the family, and suitable for those following any low-fat diet, including those on a reflux diet. 

Velvety Smooth potato and cheese soup | liquid diet | bariatric surgery diet | reflux diet | low-cal | low-fat

Ingredients (for 2 tiny portions for liquid post-bariatric-surgery diet) – increase as required

  • Approx. 250ml chicken or vegetable stock (I used my home-made hen stock, but any good stock, even made with stock cubes/pots, will work)
  • 1 small potato
  • 1 low-fat cheese triangle

Method

Peel the potato and cut it into small cubes.  Place it in a small saucepan with the stock and bring to the boil, then cover and simmer for approximately 15 minutes, until the potato is fully cooked and very soft. 

Add the cheese triangle and place everything in a fine blender (I used my Nutribullet). 

Serve and enjoy! 🙂

Note: This super-velvety creamy soup is also delicious with the addition of a sprinkle of chilli powder and garlic granules/powder (I always use the ‘aglio e peperoncino’ mix I get from Italy, but you can just add both ingredients separately). 

Gloriously simple, gloriously good!

Disclaimer: I am not a dietitian or medical professional.  These are simply ideas based on meals I have created to suit my own dietary needs and, as I’ve enjoyed them, I wanted to share them. If you are unsure about the suitability of any ingredients or recipes on my blog for your own requirements, please check with a health professional first. 

lemon-scented cous-cous salad

Lemon-scented cous-cous salad

This fat-free, low-carb, low-calorie salad is a feast for the eyes as well as the stomach

Lemon-scented cous-cous salad, served with seared tuna steak

I’ve created this salad for my pre-surgery diet before my weight-loss surgery, but despite the lemon-scent (obtained from grating in some lemon zest), if you take out the tomatoes and replace them with additional vegetables, e.g. cucumber, sweetcorn, freshly shelled peas etc, it is also suitable for anyone following a reflux diet.  I am tolerating tomatoes quite well now my reflux has settled down a lot, and as my diet is so severely restricted for these few days before my surgery, I have opted to use the tomatoes. 

You can have this salad on its own, or serve it with a variety of meat or fish.  In this instance, I served it with a delicious seared tuna steak, seasoned with sea salt, garlic and chilli. 

Ingredients (for one generous portion)

  • Three small tomatoes, chopped into small pieces (see note above if you are following a reflux diet)
  • 1/3rd of a red pepper, chopped into small pieces
  • 1/3rd of a yellow pepper, chopped into small pieces
  • 2tbsp cooked cous-cous
  • 1tbsp flat-leaf parsley, finely chopped
  • zest of 1/3rd of a lemon, finely grated
  • sea salt, to taste

Method

Mix all ingredients together.  Serve & enjoy!

Gloriously simple, gloriously good!

Disclaimer: I am not a dietitian or medical professional.  These are simply ideas based on meals I have created to suit my own dietary needs and, as I’ve enjoyed them, I wanted to share them. If you are unsure about the suitability of any ingredients or recipes on my blog for your own requirements, please check with a health professional first.