This soup is a crowd pleaser and a good fit for most ages and tastes and can help make a great meal after your successful weight loss surgery. Make a double batch and enjoy for a few meals throughout the week.
©iStockphoto.com/EzumeImages
Menu:
- Broccoli Cheese Soup
- Whole-grain crackers
- Sliced apples with cinnamon
| WLS Patient | Kids Age 2 to 8 | Older Kids and Adults | |
| Broccoli-Cheese Soup | 1/2 to 1 cup | 1/2 to 1 cup | 1 to 2 cups |
| Whole-grain crackers | 1/2 ounce, crushed | 1 ounce serving | 1 to 2 ounces |
| Sliced apples with cinnamon | 1/4 cup | 1/4 to 1/2 cup | 1 cup |
| Milk | No beverages with meals! | 1/2 to 3/4 cup | 1 cup |
Broccoli Cheese Soup
©iStockphoto.com/EzumeImagesStage: Soft or regular foods
Preparation time: 10 minutes
Cook time: 20 minutes
Yield: 4 servings
1 large shallot, minced
1 tablespoon butter
1 large head broccoli or 1 pound fresh or frozen broccoli, chopped into 1- inch pieces
2 cups vegetable or chicken stock
1/4 teaspoon salt
1 large Russet potato, cubed
1/2 cup nonfat milk
1/2 cup shredded lowfat cheddar cheese
- In a large soup pot, add the shallot and butter on medium heat. Stir until softened.
- Add the broccoli, stock, salt, and potato. Simmer 15 minutes or so until broccoli softens.
- Turn off the heat and add the milk. With a handheld blender, blend until smooth.
- Stir in the cheese with a wooden spoon or spatula until melted.
