hearty broccoli and gorgonzola soup

Hearty broccoli and gorgonzola soup

On this occasion, my family were having steaks with cream and gorgonzola sauce, so I again decided to stick with the theme and have a matching soup as part of my post-gastric sleeve liquid diet. 

This soup, however, is so rich, indulgent and delicious, that the whole family can enjoy it, regardless whether they need to follow a liquid diet or not! It is a bit higher in calories, and of course cheese with higher fat content contains less protein than low-fat cheese, but as a soup for special occasions, it works!

hearty broccoli and gorgonzola soup

Ingredients (for 4-5 post-bariatric surgery liquid diet portions, or one generous portion for someone not following the diet):

  • 200ml chicken or vegetable stock
  • 1 very small potato
  • 2-3 broccoli florets
  • 50g gorgonzola*

*Note: I couldn’t get hold of any strong gorgonzola on this occasion, so I actually used a delicious, strong yet creamy Saint Aigur blue cheese.  If you use gorgonzola, make sure it’s not Dolcelatte, or mild gorgonzola, or gorgonzola e mascarpone – all of these are amongst my favourites to eat, but are not strong enough in a soup or sauce. 

Method:

Peel the potato and dice it.  Cut the broccoli florets into small pieces, similar to the potato pieces.  Place broccoli, potato and stock in a small saucepan and bring to the boil. Cover and simmer gently for about 15 minutes, or until the potatoes and broccoli are well-cooked and soft. 

Add the gorgonzola in small pieces and stir on a low heat until the cheese has melted. 

Place everything in a fine blender and blend until all ingredients have liquidised, then pass through a fine sieve to ensure there are no ‘bits’ (if you are following the post-bariatric surgery liquid diet, otherwise skip this last step!). 

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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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. 

spiced lentil pea bean and tomato soup

Spiced bean, pea, lentil and tomato soup

This is a really hearty soup suitable for the whole family.  I made it as part of my liquid post-gastric-sleeve diet, but it would be equally suitable for anyone on a low-fat diet, or a reflux diet, or of course just someone who enjoys a wholesome nourishing soup! 

Because I need to be on liquids with ‘no bits’, I blitzed it as finely as I could, then put it through a sieve, but under other circumstances, I’d either just blitz it but not sieve away all the fibre goodness from the bean and lentil hulls, or would take some of the beans and lentils out before blitzing, then add them back in, to give the soup more of a chunky feel, so it’s up to how you like your soup! 

spiced bean pea lentil and tomato soup

Ingredients (for 2 very generous portions for people not on my diet!)

  • 2 handfuls dry cannellini beans (these may need soaking in cold water overnight before you cook them – check the pack for instructions)
  • 2 handfuls dry yellow split peas (these may need soaking in cold water overnight before you cook them – check the pack for instructions)
  • 1 handful dry green lentils (these may need soaking in cold water overnight before you cook them – check the pack for instructions)
  • 1 handful dry red lentils (these may need soaking in cold water overnight before you cook them – check the pack for instructions)
  • 400g tinned chopped tomatoes
  • 1l chicken or vegetable stock (I used 2 Knorr Chicken Stock Pots and 1l water)
  • 0.5l water
  • half a teaspoon Ras El Hanout spice mix
  • optional: low-fat cheese triangle (1 per portion) or a sprinkling of powdered milk or whey protein powder to add more protein into the soup (for post-bariatric surgery liquid diet supplementation)
  • optional: sea salt, to taste

Method

Place all ingredients (aside from the salt) in a large saucepan or stockpot and bring to the boil.  Boil on a high heat for 10 minutes. 

Turn the heat down, cover, and simmer / boil gently for about an hour and 20 minutes, checking that the beans and lentils are soft and easily squashable (otherwise cook a little longer). 

Liquidise in a jar blender or using a hand-held blender in the saucepan, then, if you’re using this for the post-bariatric surgery liquid diet, sieve to ensure there are no bits left.  If you are not following this diet, and prefer a chunkier soup, you can either just liquidise it but not sieve it, or take out some beans and lentils before liquidising the soup, then add those back in, so it has a more chunky texture.

Taste and add a sprinkling of sea salt if you feel it needs it.

Note: If you are following a post-bariatric surgery liquid diet and need to supplement your liquid nutrition with protein, you can add a little powdered milk, whey protein powder, or a cheese triangle melted into the soup. 

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.