Looking for a light yet nutritious meal to enjoy before your bariatric surgery? This refreshing watercress, pea, edamame bean, and mint soup is perfect for your pre-op diet. It’s packed with vitamins, minerals, and a touch of protein to keep you nourished and satisfied.
(vegetarian and vegan)
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.
Ingredients
- 200g spring onions, sliced
- 400g frozen peas
- 1 litre vegetable stock made with 1 cube
- 150g watercress
- 600g spinach
- 300ml soy milk unsweetened
- 1tsbp chopped fresh or dried mint
- Pinch of nutmeg and black pepper to taste
Method
- Put the spring onions into a saucepan with the beans, peas and stock.
- Bring to the boil, then reduce the heat and simmer for 10 minutes, covered.
- Add the watercress and spinach. Cook for 2-3 minutes until the leaves have wilted. Remove from the heat.
- Add the soya milk and mint and blend until smooth or leave some chunks*.
- Place back on stove to heat through gently, season with nutmeg/pepper as desired.
