I’m 11 days post-op, and I’ve been living on water, strained chicken soup, and protein shakes. As someone who has always loved food (too much – this is why I’m in this boat!), it’s been a sad few weeks. I have no appetite for real food. The idea of putting actual food in my stomach makes me feel sick. But my mouth and my head? They both miss food, a lot.
I dream about the day I can chew something.
But that day is not today, so instead I made something that tastes phenomenal and is perfectly fine on my current plan.
When I cooked up this recipe a few years back, it was intended as a pasta sauce. It was only when I started thinking about having bariatric surgery that I considered using it as a soup. But it makes a very lovely soup all on its own – and you can even add protein powder to it (I recommend Genepro).
My mouth is very happy to have had something savory that isn’t chicken broth.
- 1 medium onion, chopped
- 1 can diced tomatoes, italian style
- 2 tbsp olive oil
- 3 tbs salted butter
- 3 tsp minced garlic
- In a medium saute pan, heat olive oil and butter over medium heat until bubbly.
- Add chopped onions and garlic, saute until the onions begin to get tender. About 2 minutes.
- Add diced tomatoes, stir until mixed.
- Allow to simmer for 5 minutes.
- Remove from heat and allow to cool for 5 minutes.
- Puree the tomato and onion mixture in a blender or food processor until smooth. You may need to strain the soup if there are still chunks of onion or tomato present.
- If you haven't tried something this rich in your liquid phase, try only a bite or two to make sure your new sleeve can handle it. It may be too rich or spicy for some.
- 178 calories per serving (4 oz)