Appetizers / Soups / Salads

Lap-band Friendly: Pureed Vegetable Soup - week 1 and 2 is for Dinner.

Lap-band Friendly: Pureed Vegetable Soup - week 1 and 2 takes 10 minutes to prepare.

Lap-band Friendly: Pureed Vegetable Soup - week 1 and 2 takes 15 minutes to cook.

Lap-band Friendly: Pureed Vegetable Soup - week 1 and 2 makes 10 servings.

The ingredients for Lap-band Friendly: Pureed Vegetable Soup - week 1 and 2 are:

3 Medium Carrots - peeled and sliced
2 Large Celery stalks - sliced
1 medium Turnip - peeled and diced
1 cup cabbage - shredded (I use bagged coleslaw)
1/2 cup chopped leek ( white part only)
1 16oz package of frozen shelled edamame beans
1 medium Russet potato - peeled and diced
2 Tablespoons Butter
1 medium onion, peeled and chopped
3 cloves garlic - chopped
1 cup dry white wine
5 cups vegetable broth
5 Tablespoons of Hemp seed
Salt and Pepper to taste

Here is how you make Lap-band Friendly: Pureed Vegetable Soup - week 1 and 2:

Wash all the vegetables to remove dirt and pesticides.Peel and slice or chop all the vegetables in the recipe.In a soup pot heat the butter over medium low heat until melted.Add the onion and garlic and saute for 2 minutes; stirring often.Add all other vegetables except potato and saute for another three minutes.Add the wine and bring to a boil, reduce heat and simmer 5 minutes to reduce the wine and cook out the alcoholAdd the vegetable stock, increase heat to high and bring to boil. Lower heat, add potato and simmer for 20 minutes until all vegetables are soft.Remove from heat add hemp seed and use food processor or blender to puree in batches.During the first two weeks post op you will want to add broth and puree until it is thin enough to sip through a straw (but don't use a straw)After the first two weeks have passed and you have moved on to soft foods the consistency wont matter as much.Number of Servings: 10Recipe submitted by SparkPeople user SUBPOPTART.

The nutritional information for Lap-band Friendly: Pureed Vegetable Soup - week 1 and 2 is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 175.1

• Total Fat: 7.6 g
• Cholesterol: 6.1 mg
• Sodium: 529.2 mg
• Total Carbs: 15.4 g
• Dietary Fiber: 4.7 g
• Protein: 8.2 g

The dietary needs meet for Lap-band Friendly: Pureed Vegetable Soup - week 1 and 2 is Vegetarian