Hearty broccoli and gorgonzola soup

Posted on by gloriouslygoodfood
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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Creamy smoked salmon and dill soup

Posted on by gloriouslygoodfood
Creamy smoked salmon and dill soup

One of the ways I have kept things interesting during the post-bariatric surgery liquid diet is by using ingredients in my soups that the rest of the family were eating in their meals (it’s usually just me and hubby most of the time these days, but my mother-in-law kindly came to stay for a couple of weeks to help me out – e.g. driving me everywhere – after the surgery, and we had our eldest daughter’s 21st Birthday the middle weekend, so lots of family meals to take into account!). 

On this occasion, my family were having penne (pasta) with smoked salmon and cream, so I went with the theme 🙂

Creamy smoked salmon and dill soup

Ingredients (for 2-3 small post-bariatric surgery liquid diet meals, or one medium portion):

  • 200ml semi-skimmed milk
  • 50ml ‘fortified’ milk (make up skimmed powdered milk according to pack instructions, but using semi-skimmed milk as the liquid, instead of water).  If you are not making this soup as part of a post-bariatric surgery liquid diet, you can just use extra milk, or add a dash of cream, instead, to replicate the creamy consistency.
  • Approx. 1 tbsp of smoked salmon trimmings
  • 1 very small potato
  • A pinch of fresh dill
  • Sea salt, to taste

Method:

Peel the potato and cut it into small dice so it will cook quickly.  Place the milk, fortified milk (or cream), potato and salmon into a small saucepan and gently bring to a simmer.  Simmer gently (take care not to burn the milk) for approximately 10 minutes or until the potato is fully cooked and easy to mash with the back of a spoon. 

Turn off the heat and add a pinch of fresh dill (only the fine parts, not the stalks).  Leave to cool for 5 or so minutes. 

Place in a fine blender and blend until all ingredients have liquidised, then pour through a fine sieve to ensure there are no ‘bits’ in your soup. 

Re-heat gently on the stove, 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. 

Indulgent spiced cheese soup

Posted on by gloriouslygoodfood
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.