Stuck for recipe ideas during the soft and puree stage following weight loss surgery? With approx 15g of protein, look no further than this fragrant and warming soup. It freezes well, so split it into portions that suit your new tummy size.
Soup is genuinely useful when your appetite has clocked off for the day, because you can fit a lot into a small bowl, which is something the winter protein slump gets into properly. If you want more of the same flavours in a solid meal, the slow cooker cauliflower tikka masala is the next step up, and the immunity booster chicken broth is the lighter option.
Here's what you'll need
- 1 yellow onion, chopped
- 1 cauliflower head
- 2 tsp. fennel seeds
- 1 cup (190g) red lentils, dry
- 3 tbsp. yellow curry paste
- salt and pepper
- 2 tbsp. olive oil
The lentils are carrying most of the protein here. A scoop of Tasteless Protein stirred through at the end adds another 15g without touching the flavour.
Here's how to make it
- Heat the oven to 200°C.
- Separate the cauliflower head into small florets. Drizzle ¼ of the cauliflower with 1 tablespoon of olive oil, and season with 1 teaspoon of the fennel seeds and salt and pepper. Place in a roasting dish and set aside.
- Heat the remaining 1 tablespoon of oil in a large pot, adding the chopped onion and the remaining 1 teaspoon of fennel seeds. Cook for 3 to 4 minutes until the onion has softened. Add the remaining cauliflower and the lentils to the pan. Stir in the curry paste and add 1 litre of water. Bring to a boil, then reduce the heat and simmer gently for 25 minutes, until the cauliflower is tender and the lentils are cooked.
- In the meantime, place the roasting dish with cauliflower into the oven and roast for 20 minutes, until browned.
- Once the soup is cooked, blitz it with a hand blender until smooth and creamy. To serve, divide the soup between bowls and top with the roasted cauliflower.
Did you make this WLS-friendly recipe?