Creamy Zucchini Soup (Liquid Diet for after WLS surgery)

This is a recipe for your liquid diet right after WLS surgery. I made this in batches of 150ml before my Gastric Bypass surgery and put it in the freezer. The instructions are based on cooking on the stove, it's a very quick soup, but feel free to use an instant pot if that's easier for you. Make as much as you'd like,

Great

% Daily Values based on a 2,000 calorie diet

Step 1

You can make it either to a 1:2 protein-vegetable ratio or 1:1 ratio (based on weight), depending on your needs based on the rest of your daily intakes. So take the measurements of the ingredients with a grain of salt and make it to your own liking.

Step 2

Roughly cut Zucchini, onion & garlic & take the mint leaves off the twigs. (You can also do the mint leaves later while the soup is cooking, whichever you prefer, you can substitue the mint leaves for basil if you don't like mint)

Step 3

Put vegetable broth to a boil. Make sure to add as little water as possible. You want it to be a thicker soup. You can always add more if it's too thick.

Step 4

Add roughly cut zucchini, onion & garlic and put it to a simmer. If you want you can add a dried green herb mixture for more flavour(French, provincial, Italian, Greek, they all work), it's optional though. Don't add strong spices, definitely nothing spicy!

Step 5

Let it cook for at least 20 minutes, longer is fine

Step 6

Add the cottage cheese & mint and blend it with a (hand)blender. Make sure you blend it very smooth, no chunks! If you're unsure if your blender blends well enough, put it through a sieve before eating it. You can add salt & (white or black) pepper to taste, but go easy on it.

Step 7

You can freeze it in batches of 150ml for up to 3 months.