This recipe is perfect for those recovering from surgery and on a fluid diet. When recovering from surgery it is important to include fluids containing protein, provided here by the low fat evaporated milk and skim milk powder. Sharon, our super cook with a gastric band really enjoyed this one.
Cream of Carrot Soup
Serves 4
1 small onion, finely diced
½ celery stick, finely diced
4 carrots, peeled and sliced
1½ cups salt reduced vegetable stock
375ml low fat evaporated milk
¼ cup skim milk powder
¼-½ teaspoon ground nutmeg
Freshly ground black pepper
Extra ground nutmeg, to serve
Heat a large saucepan over a gentle heat. Add the onion, celery and carrot and 1 tablespoon of stock. Cover and let sweat for about 5 minutes. Add the stock and bring to the boil, then leave uncovered and simmer gently for 15-20 minutes or until the carrot is quite tender (so you could mash a piece with a fork). Remove from heat and let stand for 5-10 minutes. In a jug, combine the evaporated milk and milk powder. Pour the carrot mixture into a blender and blend until quite smooth. Add the combined evaporated milk/milk powder with the ground nutmeg and black pepper. Blend again until smooth – thin enough to drink through a straw. Pour back into the saucepan and heat but do not boil. Serve sprinkled with a little extra nutmeg and pepper.
Variation: omit the nutmeg and use coconut flavoured evaporated milk to make Cream of Carrot and Coconut Soup.
Nutrition information (per serve): energy 610kJ, protein 11g, fat 2.5g, saturated fat 1.5g, carbohydrate 19g, fibre 2.5g.
