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My Pre-Op Recipes…(Can all be frozen)..Comments please!

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Viewing 9 posts - 1 through 9 (of 9 total)
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  • #30590
    Kris
    Member

    Remember, Soup is good to have at lunchtime because it fills you up for longer….
    And you can adjust the procedure for Post-Op blending as well!

    ´MY MAGIC SOUP´

    1 chicken portion, skinless and boneless
    227g/8oz sliced mushrooms
    397g/14oz canned chopped tomatoes
    1.15 litres/2 pts water
    3 large onions chopped
    A good pinch of Parsley
    Salt and freshly ground pepper to season

    Chop the chicken flesh into small pieces,
    place all the ingredients into a large saucepan,
    bring to the boil and then reduce the heat simmering gently for 25-30 minutes.
    Serve Hot.

    If you want more, I have loads to share…its up to you!

    #42590
    pink lady
    Member

    That magic soup sounds awesome. Please share more. I am nearly 5 months post op on the 6th March. I’ll be making that very soon. Love Pinks

    #42591
    SuzieQ
    Member

    Sounds good to me especially post-op, one I will be keeping for then. I am interested in more. Thanks Kris.
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    #42592
    Kris
    Member

    RECIPE NUMBER TWO……

    VEDURA SOUP

    454g/1Ib of Casserole Vegetables
    2 or 3 Garlic Cloves (Crushed)
    568mls/1 Pint of Stock (Chicken Bovril)
    A Sprinkle of Salt
    A Good Pinch of Black Pepper

    Place all the ingredients in a saucepan and cook for about 15 minutes until Vegetables are tender.
    Allow to cool slightly and blitz in the Liquidizer.
    Re-season to taste.
    Freeze.
    Reheat thoroughly before serving. ENJOY!

    #42593
    Kris
    Member

    Recipe Number Three.

    MEATY TOMATO SOUP.

    681g/1.5Ib Tomatoes
    1 Small Onion Finely Chopped
    2 Carrots Grated
    2 Rashers of Lean Bacon Finely Chopped
    426ml/3/4 Pint of Stock (Chicken Bovril)
    Salt and Freshly Ground Black Pepper.

    Pierce the tomatoes and place in a saucepan of boiling water.
    When the skins are loose, remove from the water, peel and quarter.
    DRY Fry the onion (DO NOT ALLOW ONION TO BURN), carrots and bacon in a saucepan.
    Add the tomatoes and stock and season to taste.
    Cover and cook on a low heat until the carrots are soft (approx 30 mins).
    Allow to cool slightly then sieve or liquidize the soup adding a little water if desired.
    Check the seasoning…..Freeze.
    Reheat thoroughly before serving..ENJOY!

    #42589
    Ms Ellie
    Member

    Wow!!! Another cookie on board…. Lovely kris thank you for posting these recipes will try them out.

    Much love Ellie xxxx

    #42594
    Kris
    Member

    I´ll put some more on here after my op on the 30th……….

    #42596
    Alfiealfie
    Member

    @Kris 12744 wrote:

    Remember, Soup is good to have at lunchtime because it fills you up for longer….
    And you can adjust the procedure for Post-Op blending as well!

    ´MY MAGIC SOUP´

    1 chicken portion, skinless and boneless
    227g/8oz sliced mushrooms
    397g/14oz canned chopped tomatoes
    1.15 litres/2 pts water
    3 large onions chopped
    A good pinch of Parsley
    Salt and freshly ground pepper to season

    Chop the chicken flesh into small pieces,
    place all the ingredients into a large saucepan,
    bring to the boil and then reduce the heat simmering gently for 25-30 minutes.
    Serve Hot.

    If you want more, I have loads to share…its up to you!

    Kris its being a long time that I have not drink the soup.Chicken Soup I love to drink it but as you have shared the recipe here now.I believe that if we shall not go out this weekend in some restaurant I must be going to give it a try.
    Thanks for sharing this recipe with us.

    #42595
    miss missy
    Member

    i make a wicked butternut squash soup.chop butternut squash onion carrot and parsnip.add 2 knorr chicken or veg stock cubes.add water.bring to boil simmer till sort.then blitz with a blender.yum yum.xxx

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