Bariatric Recipe: Pureed Cauliflower Soup
After gastric bypass surgery, you will go through a phase when only pureed foods are allowed. As you look for healthy recipes which meet this standard, consider the nutritional value of Pureed Cauliflower Soup. The recipe is super simple with only four or five ingredients and serves up a great mixture of nutrients your body needs right now as it heals.
There are many benefits of adding cauliflower to your diets due to the fact that this vegetable contains numerous
vitamins including B1, B2, B3, B5, B6, B9, C, K and Omega 3 fatty acids. In addition, cauliflower is a good source of proteins which your doctor has recommended, potassium, manganese and phosphorus.
But that is not all, as cauliflower also contains beta-carotene and several phytonutrients. Consumption of these phytonutrients have been proven to reduce the risk of cancer and cardiovascular diseases. In addition, glucosinolates and thiocyanates assist the liver to neutralize toxic substances and aid in detoxification.
After your gastric bypass surgery, digestive support is a keen benefit of cauliflower as this almost-miracle food contains more than three grams of fiber in one cup. In addition, glucoraphin found in cauliflower will assist your stomach lining. Other potential conditions that cauliflower helps include many inflammatory issues such as diabetes mellitus, obesity, arthritis, ulcerative colitis, bowel disease, as well as cerebrovascular and cardiovascular diseases.
Now that you are ready to have some of this delicious nutritious vegetable, here is a pureed cauliflower soup recipe while your diet has been restricted. Choose a head of cauliflower that feels heavy and tight. Unused cauliflower can be stored in a plastic bag and placed in your crisper for up to one week.
Pureed Cauliflower Soup Recipe
- 1 ¼ cups of low-sodium, low-fat chicken broth
- ½ head of cauliflower florets
- Salt substitute and mild ground pepper for seasoning
- ½ teaspoon of extra-virgin olive oil
- Preheat your oven to 450 degrees.
- In a medium pot, combine the chicken broth and cauliflower florets. You may also use the stems as this makes a great stock for soups.
- Season the pot carefully with a minimal amount of salt and pepper, following your doctor’s orders.
- Bring the pot to a boil and reduce to simmering.
- Cover. Cook until the cauliflower is very tender – this should take approximately twenty minutes.
- Puree the cauliflower until smooth. If you need to thin the cauliflower, use the broth.
Because it is likely that your doctor has ordered half cup servings for your meals, this recipe may yield as many as six to eight servings. If cauliflower is something you normally do not eat, be very cautious about introducing new foods into your diet. Try just a couple of bites and wait. If your body does not reject this delicious and nutritious meal, enjoy this wonderful soup.