As I am still in  full fluid stage of my preop I've been making homemade purred soups tody.

So far have made my low fat low sodium creamy cauliflower and my low fat low sodium creamy carrot with a little ginger for extra flavor.

Not to pat myself on the back or anything but I make pretty darn good soup.

Tommorrow I'll do the tomato soup.

yum

Linda

Hi Linda,

Sounds good! I am only 24 days away from surgery and 9 days away from pre-op diet....I can't even wrap my head around the post-op part of it yet!

I would love your recipes if you wouldn't mind....I will give it a go as I would rather have home made soups than canned.

How much have you lost to date since your surgery day?

Congrats!

Take care,

Karen 

hI kAREN,

here are the recipies:

creamy carrot soup w/ ginger

Nutrition Info

• Calories: 85.2
• Fat: 1.1g
• Carbohydrates: 15.8g
• Protein: 3.7g

Ingredients

8 cups sliced carrots
1 med onion diced
2 stalks celery diced
1 med apple peeled cored and diced
3 cloves garlic minced
1 Tblsp groung ginger
900 ml chicken broth
3 C water
3 C 1% milk

Directions

mix first ingredients and bring to a boil. lower heat and simmer 20 min.
purree in blender a little at a time till all complete. Add milk to puree as needed once completely blended add any left over milk.
Return to heat on low till hot enough to serve.

Serving Size: 11 - 1 cup servings

Number of Servings: 11

creamy Cauliflower soup

Nutrition Info

• Calories: 79.5
• Fat: 1.1g
• Carbohydrates: 13.3g
• Protein: 5.1g

Ingredients

8 cups cleaned and chopped cauliflower
1 stalk celery diced
1 med onion diced
1 med potato peeled and diced
2 cloves garlic minced
2 bay leaves whole
2 cups water
900 ml chicken broth
3 cups 1% milk

Directions

Take first 8 ingredients and put in pot. Bring to a boil, reduce heat and simmer for 20min.
Remove from heat, Remove bay leaves and purree a little at a time adding milk as needed to all soup is pureed. Add balance of milk and return to heat till hot enough to serve.

Serving Size: 10 - 1 C servings

Number of Servings: 10
 I'll get the tomato one to you later.
Linda

Awersome! Thanks for the recipes cannot wait to try them!

Karen