Spinach & Zucchini Cream Soup

Tired of sweet protein shakes and hungry for a satisfying savory meal? Try this easy recipe. It’s creamy, tasty, and light in calories. It’s a great option if you want something hearty and stage 2-friendly. Plus, it’s packed with iron. Give it a try while you are on the full liquid diet before surgery or post-op.

Consider for:

• Pre-op diet liquid stage &
• Post-op diet stage 2 (3 to 17 days post-op)

Servings: 4
One Serving – 9 % of your daily caloric intake
(based on 1,200 Cal per day)

• 2 medium zucchinis (skin on, ends trimmed, halved lengthwise, and sliced)
• 2 cups of fresh spinach
• 3 cups of vegetable or chicken broth, or more as desired for a thinner texture
• 80 grams of Greek nonfat yogurt
• 2 scoops of flavorless protein powder
• 1 teaspoon of kosher salt
• ¼ teaspoon of ground black pepper
• Fresh basil (optional)

1. Heat the oil in a large pot over medium-high heat. Add the zucchini, spinach, broth, basil, salt, and pepper, and bring to a boil. Turn the heat down to low, cover, and simmer for about 15 to 20 minutes, or until the zucchini is tender.
2. In a blender process the soup until smooth.
3. Use a strainer to remove excess fiber.
4. Divide into portions (4 servings).
5. Add Greek yogurt (about 1 small spoon) when serving, mix lightly.

Macros per 1 serving:

Calories: 109 Cals
Fat: 2.2 g
Carbs: 10.2 g
Fiber: 1.9 g
Protein: 14.5 g