Hey I recently just had the Operation, I'm looking for good Soup ideas. also looking to pass on a couple of ideas. Please feel free post!

So far i have just done Ramon noodles sans the noodles. it makes a pretty good broth. I also have been getting hot and sour soup from my favorite Asian restaurants and just strain out the chunks to just have the broth left. The only other thing i have done is made a Tomato Basil Soup.it's pretty good but i have to strain everything so why not this right? The recipe is as follows.

i got this from

THE HCG DIETER

GOURMET

COOKBOOK

Tomato Basil Soup

Ingredients

2 cups chicken or vegetable broth (or substitute 1 cup Water for 1 cup broth)

2 cups chopped fresh tomatoes

3 ounces of tomato paste

4-6 leaves of fresh basil rolled and sliced

1-2 cloves garlic crushed and minced

2 tablespoons chopped onion

1 teaspoon garlic powder

¼ teaspoon dried oregano

Pinch of marjoram

Salt and black pepper to taste

Directions

Puree all ingredients in a food processor or blender. Pour into a saucepan

and heat to a boil. Reduce heat and simmer for 20 to 30 minutes. Serve hot,

garnish with fresh basil leaves or parsley.

Makes 2 servings (1 vegetable)

I like beans, so here is my favorite soup: 1 can black beans, 1 can rotel tomatoes - whatever spices you like. I put in garlic, a little salt and pepper. Put in blender and heat. Yeah - fiber (which I really need, and protein! Also, steamed cauliflower whipped with butter buds or steamed carrots with whatever spices you like - add unflavored protein powder and again, fiber and protein a winning combination for my tummy.

I'm week 4 post op.

Have a great day.

Cindy

I make KILLER cabbage soup.... it's more appropriate for when you hit purees and beyond, and I don't know how to make anything in small batches (so this will fill up a big pot) but here's that recipe:

You need:

1 head of cabbage

couple of carrots

one green pepper

a medium-sized onion

2 large cans of diced tomatoes

about 3 lbs of chicken (I prefer thighs) and a can or two of chicken broth, OR

about 3 lbs of ground beef and a can or two of beef broth

(I like to make my stuff good and meaty!)

salt & pepper, or whatever seasoning you like

with the chicken I like to throw in some basil, garlic

A1 STEAK SAUCE *or generic equivalent) - - very important secret ingredient!!

hot sauce if you like any little zing at all

That sounds like a lot of stuff, but it really is quick and easy to make.

So, to put it together:

- cook your meat, cut up the chicken if that's what you use (you can have it going while you're getting the veggies going in the big pot). I like to season with a little garlic salt too, and a little A1 if it's burger.

- dice up your peppers, onions, and carrots and cook them til tender in a bit of broth with a little salt & pepper. When they're done, dump in your tomatoes, juice and all.

- you can either shred your cabbage or cut it up... I prefer to cut it into pieces about a half inch wide by about an inch long. Add it to the pot and stir in. Also, add enough broth that you can see it, but not so much that the soup is actually real soupy.

Add your meat, about 1/4 cup of steak sauce, and if you like, a little hot sauce. I like JUST enough that after I swallow a bit, there's just the very slightest suggestion of heat there.

Once the cabbage is tender you're done! This should puree very nicely in a blender and you'll have enough to freeze and last forEVER if it's just you eating it. As with any recipe, you can add, subtract and tweak ingredients as you please.

how many cups of those do u consume on a daily basis after your surgery? I am trying to keep myself accountable to the quantity I should have..

I threw chicken broth, chicken, steamed veg in a blender to purée as the base. Homemade broth has more protein if you want extra protein. Then I'd add different spices for taste. For example, red pepper and some butter chicken cooking sauce ( the one I found here in Canada has quite low carb count), or taco spices ( not too much tho- over powers quickly). Or chili ingredients. Even just the base is great on it's own. I loved my full liquid phase!!!

Note: if your blender doesn't fullly purée it, make sure you strain it!!

Cheddar Cauliflower soup

24 oz. frozen Cauliflower Florets

1 large sweet onion

2.5 c skim milk

2 c Water

1 c shredded 2% sharp cheddar cheese

3 tbsp AP flour

2 tbsp olive oil

1 tbsp lemon juice

1 bay leaf

1 tsp salt

.5 tsp pepper

Sauté onions in oil. Add cauliflower, 2 c milk, water, bay leaf, salt & pepper. Bring to low boil over med heat; stir often.

Reduce to simmer, cover & cook 8 min or until cauliflower is tender.

Remove bay leaf.

Whisk .5 c milk & flour; slowly stir into soup. Cook 2 min longer or until thickened.

Remove from heat; stir in cheese and lemon juice.

You can puree this for the puree stage, or full liquids, I suppose. I think you could probably change cheese amounts to taste, but it's DELICIOUS as is... and SO filling.

When split into 12 half cup portions, the stats are as follows:

122 calories

6.5 g fat

7.5 g carbs (1.8 dietary fiber)

7.7 g Protein....

I could see myself adding a scoop of unflavored protein to this and it would be just as delicious with more than 3x the protein.

So, my best recommendation is to go to Pho restaurant and get just the broth! I had this the week after surgery and it was sooooo heavenly good. Highly recommended, and no work on your part!

:rolleyes:My fav so far is the butternut squash soup in a box! Found at Stop and Shop or any grocery store in the organic section!

Mmm... I love pho and miso. When do you think it is possible to go back to tomato soups after surgery?

i love a recipe i believe i found on here. its refried Beans thinned with beef broth and throw on some fat free cheese shreds and a small spoonful of fat free sour cream! <3

grats on the new sleeve!!