Weight Loss Surgery Cookbook For Dummies
Book image
Explore Book Buy On Amazon
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.


  • Broccoli Cheese Soup
  • Whole-grain crackers
  • Sliced apples with cinnamon
See the following table for serving sizes:
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


Stage: 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

  1. In a large soup pot, add the shallot and butter on medium heat. Stir until softened.
  2. Add the broccoli, stock, salt, and potato. Simmer 15 minutes or so until broccoli softens.
  3. Turn off the heat and add the milk. With a handheld blender, blend until smooth.
  4. Stir in the cheese with a wooden spoon or spatula until melted.
Per serving: Calories 150 (From Fat 41); Fat 5g (Saturated 3g); Cholesterol 11mg; Sodium 773mg; Carbohydrate 20g (Dietary Fiber 4g); Protein 10g; Sugar 4g.

About This Article

This article is from the book:

About the book authors:

Brian K. Davidson is the coauthor of Weight Loss Surgery For Dummies.
Sarah Krieger, MPH, RDN, LDN is a registered and licensed dietician.

This article can be found in the category: