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Preparing for bariatric surgery and need a hearty, plant-based meal? This vegan mince and bean soup is packed with protein, fibre, and essential nutrients, making it an ideal choice for your pre-op diet. It’s delicious, filling, and easy to digest.

This recipe makes a full batch which can then be frozen into portions. It is crucial to weigh/measure all ingredient using digital kitchen scales to ensure you consume the appropriate amount of nutrients.  

Please note these recipes are as part of our pre-operative diet guidance. These diets should only be used before surgery, as advised by your dietician and should not be used for general weight loss or for after surgery.  


Half-batch contains: 

  • A maximum of 600kcals.  
  • A minimum of 37g protein.  
  • A maximum of 52g carbohydrate.  



  • 1 tablespoon/15ml olive oil 
  • 100g onions, chopped 
  • 200g celery stalks, thinly sliced 
  • 250g carrots, thinly sliced 
  • 200g courgettes, thinly sliced 
  • 1 clove garlic, crushed (optional) 
  • 250g vegan/Quorn mince 
  • 600ml vegetable stock made with 1 cube or 1tsp powder 
  • 2 tablespoons/30g tomato puree 
  • 400g tin chopped tomatoes 
  • 100g dried green lentils 
  • Handful of fresh parsley 



  1. Heat the oil in a large pan over a medium heat.  
  2. Add the onion, celery, carrot, courgette and cook gentle for 5 minutes until softened.  
  3. Add the garlic if using and cook for a further 30 seconds.  
  4. Add the vegan mince, stock, tomato paste, chopped tomatoes and lentils.  
  5. Bring to a boil, cover, then simmer for 30 minutes until the lentils are soft, stirring occasionally to avoid sticking and adding more water as needed.  
  6. Season with pepper as desired and a generous handful of chopped flat leaf parsley. Blend until smooth or leave chunky*.  


*remember to blend all soup smooth on the final day of the pre-operative diet, when any solid food should be avoided.  


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