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Spicy Soup 1 week post op



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I really want strained Sopa de tortilla Soup. How soon did you try spicy stuff? Yesterday I heated up a can of vegetable beef soup, added a little Water, strained it and drank the broth. It was so savory and delicious. Trying to give myself ideas.

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If you make a batch of Soup for other people, try a wee teaspoon and see how that goes. It's slowly slowly in the first six months. Be prepared if it doesn't agree with you though 🙂 I personally would wait until you are tolerating more pureed foods.

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40 minutes ago, Neensyb said:

If you make a batch of Soup for other people, try a wee teaspoon and see how that goes. It's slowly slowly in the first six months. Be prepared if it doesn't agree with you though 🙂 I personally would wait until you are tolerating more pureed foods.

Good advice. I'll wait!

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1 minute ago, nessie said:

Good advice. I'll wait!

But please do share some of your creative recipes 🙂 you sound like you're on a journey of success, good on you!

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If the spice is from an acidic source (vinegar/lime) I would avoid it. But, if you're using literal spices that's totally fine! My surgery was on 2/22 and most dishes I've eaten have some form of spice. My tastes sway more Asian so I usually add homemade chili oil to wonton Soup broth, togarashi to ramen broth, gochujang or gochujaru to vegetable/mushroom broth. The only time I didn't have spice was last week because I had some stomach pain, but it turned out to be a pinched stitch, so no biggie!

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1 minute ago, MissSmartyPants said:

If the spice is from an acidic source (vinegar/lime) I would avoid it. But, if you're using literal spices that's totally fine! My surgery was on 2/22 and most dishes I've eaten have some form of spice. My tastes sway more Asian so I usually add homemade chili oil to wonton Soup broth, togarashi to ramen broth, gochujang or gochujaru to vegetable/mushroom broth. The only time I didn't have spice was last week because I had some stomach pain, but it turned out to be a pinched stitch, so no biggie!

I LOVE cooking with spices. I love spices. I've wanted to add all kinds to broth, but so far, just tumeric. I'm so nervous to overdo it! I'm not a bland fan. Like craving cumin lamb and scallion pancakes, lol.

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Posted (edited)

On 3/16/2021 at 9:10 PM, MissSmartyPants said:

If the spice is from an acidic source (vinegar/lime) I would avoid it. But, if you're using literal spices that's totally fine! My surgery was on 2/22 and most dishes I've eaten have some form of spice. My tastes sway more Asian so I usually add homemade chili oil to wonton Soup broth, togarashi to ramen broth, gochujang or gochujaru to vegetable/mushroom broth. The only time I didn't have spice was last week because I had some stomach pain, but it turned out to be a pinched stitch, so no biggie!

I am pre-op and just found gochujang.
Added it to Fire & Kettles beef broth to spice it up with some sesame oil and soy sauce. Gave it just the flavor I was craving without having to break the diet.

i will try the other spices you mentioned. Thanks!!

Edited by Pilot my best self

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