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. 

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lentil soup with a hint of bacon and melted cheese | bariatric surgery liquid diet

Lentil soup with a hint of bacon, and melted cheese

I am now 3 days post-surgery from my gastric sleeve weight-loss surgery and am keen to stay well-nourished and keep food interesting while I’m on the two-week liquid diet. I am also keen to create soups that other family members can enjoy alongside me, so whilst this is a soup for the post-bariatric surgery diet, it is suitable for anyone, and also very good for anyone on a reflux diet. 

lentil soup with a hint of bacon and melted cheese | bariatric surgery liquid diet
It may not be the prettiest soup in the world, but it is absolutely delicious and very nourishing!

Ingredients (for one person, or increase according to number of portions)

  • chicken stock (or vegetable stock if you want to do this as a vegetarian soup), 300-400ml (allow a generous amount as it will boil down.  I used my home-made hen stock, but you can use stock cubes/pots
  • green no-soak dried lentils, approx. 1 tbsp
  • one thin strip of lean, previously grilled, bacon
  • one low-fat cheese triangle

Method

Place the stock, lentils and bacon in a pan and cook according to instructions (I brought mine to the boil, boiled without a lid for 10 minutes, then simmered with a lid for a further 20 minutes).  Ensure the lentils are very soft by the end of the cooking time, otherwise cook for longer. 

Check the stock for taste – if it has cooked down a lot, it may be too salty and require the addition of a little boiled water. 

Remove the bacon piece and leave to cool a little.  Once it has cooled down, place the stock and lentils into a blender and blitz until there are no pieces left.  Then sieve the blitzed soup through a fine sieve, to ensure it is completely smooth (it is essential that no ‘bits’ are present that could get stuck in the surgical staple line of the sleeve gastrectomy during the first two weeks). 

When you are ready to serve the soup, reheat it gently in a pan or microwave, adding the cheese triangle, cut into small pieces so it will dissolve better.  Stir until all or almost all of the cheese has 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. 

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.