Bariatric Soup Recipe – This is a soup I really enjoy. This is a newer one that I came across. It’s a little ingredient heavy but if you have the time and like to put dishes together, it’s perfect and delicious. I eat this at least once a week.
2 cups broccoli florets, chopped small and rinsed
3 cups cauliflower florets, chopped small and rinsed
1 cup carrots, diced
1 tablespoon olive oil
1 yellow or white onion, diced
3-4 cloves garlic, minced
6 cups (1.5l) vegetable broth
1 (15oz – 420g) can diced tomatoes, drained (or 4 tomatoes, diced)
1 tablespoon Italian dried herbs
A pinch of crushed red pepper flakes, or to taste
Salt and fresh cracked black pepper
Fresh grated Parmesan cheese, for serving
Chopped fresh flat-leaf parsley, for serving
1. In a large pot or saucepan, heat olive oil over medium high heat. Add onion and garlic; cook until onions are translucent and garlic is fragrant, about 2 minutes. Add carrot and cook stirring occasionally for 2 – 3 minutes. Add in the broth, tomatoes, Italian herbs, red pepper flakes, salt and pepper.
2. Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavors together.
3. Stir in the rinsed broccoli and cauliflower florets, and continue to simmer gently until cooked through but still crunchy, approx. 5 minutes.
4. Adjust seasoning with salt and pepper, garnish with parmesan and fresh parsley and serve immediately. Enjoy!
Recipe note: If you want to thicken the soup a little, mix 1 tablespoon coconut flour or cornstarch with 1/4 cup (125ml) cold water then add to the soup 5 minute before the end of cooking time.
Enjoy this bariatric soup recipe.
Here is the link to the site I got it from: