Satisfying Soups to “Eat” on a Liquid Diet?
A liquid diet is a diet that involves consuming only fluids. There can be various reasons for following a liquid diet — weight loss, digestive issues, or post-operative dietary restrictions. Regardless of the reason, this is a short-term diet that essentially substitutes fluids for all of your meals. Don’t worry, though. Even with this diet’s apparent restrictions, you can take your pick of some of the most delicious foods.
Here’s a list of liquid soup recipes to help you get on top of your liquid diet.
Cream of Asparagus Soup
You can prepare cream of asparagus soup as follows:
- 1 lb. fresh asparagus spears
- 1 medium onion, diced
- 1 Tbsp butter
- 3 cups chicken stock
- 1 medium potato, peeled and diced or grated
- 1 rib celery, chopped
- 1 sprig of fresh thyme or 1 tsp. dried thyme
- 1 cup cream or milk
- Salt and freshly ground white pepper to taste
- Soak and rinse asparagus. Remove the top 1 inch of each spear, discard the tough lower part, reserving the middle portion
- of the stalks. In a 3-quart saucepan over medium heat, sauté onion in butter for 3 to 5 minutes or until translucent.
- Add chicken stock, asparagus tips, and stems, potato, celery, thyme, and pepper. Cover and bring to a boil. Reduce heat to low and simmer for 12 to 15 minutes or until vegetables are soft. Remove from heat and let cool. Remove asparagus tips and set them aside. Place half of the soup at a time in a blender container. Cover and blend at high speed for 20 to 30 seconds or until very smooth. Pass through a fine sieve and return the blended soup to the saucepan. Add reserved asparagus tips and cream (or half-and-half or milk) and heat thoroughly, or refrigerate to be served cold.
Carrot and Coriander Soup
You can prepare Carrot and Coriander Soup as follows:
- 1 tablespoon coriander seeds
- 1 tablespoon coconut oil
- 2 pounds carrots about 14-16 whole carrots, peeled, trimmed, and cut into 1″ pieces
- 1 small clove of garlic crushed
- 6 cups low-sodium vegetable stock
- salt and freshly ground black pepper to taste
- 3 tablespoons coconut milk
- fresh cilantro for garnish, optional
- toasted pumpkin seeds optional
- Dry roast coriander seeds in a small frying pan over medium heat until fragrant, about 1-2 minutes. Crush in a mortar and pestle.
- Heat coconut oil in a soup pot. Add carrots, garlic, and 2 teaspoons of crushed coriander seeds. Stir carrots well, then cover the pot and let vegetables cook over medium-low heat until they begin to soften about 10 minutes. Add stock and bring to a boil; reduce heat to low and simmer for 20 minutes, partially covered, or until vegetables are tender.
- Let soup cool slightly, then puree in a blender or food processor.
- Season to taste with salt and pepper.
- Ladle into serving bowls and garnish with a swirl of coconut milk, fresh coriander, pumpkin seeds, and remaining crushed toasted coriander seeds.
- 2 tablespoons unsalted butter
- 1 small onion, chopped
- 1 rib celery, chopped
- 1 1/2 teaspoons dried basil
- Pinch of ground cloves
- 2 tablespoons flour
- 1 (15-ounce) can of diced tomatoes in puree
- Pinch of baking soda
- 2 cups chicken or vegetable stock, or water
- 1 cup milk, plus up to 1/2 cup more as needed
- Tomato paste, as needed
- Salt and freshly ground pepper
Melt the butter in a soup pot and add the chopped onions and celery. Cook for about five minutes, or until the vegetables are soft and wilted. Add the basil and cloves and cook another minute or two until fragrant, then add the flour. Continue cooking for another two minutes, stirring, and then add the tomatoes, followed by the baking soda and the stock.
Lower the heat and simmer for ten minutes or so. Remove the pot from the heat and carefully puree the soup in batches in a blender, or using a stick blender in the pot, off the heat. Return the soup to the heat and add the milk, stirring to blend. Add more milk or stock if the soup seems too thick. and Add a little tomato paste if it needs more tomato flavor. Add some freshly ground black pepper and salt, to taste. Serve hot with optional garnishes, listed below.
Absolutely at its best when serves with grilled cheese sandwiches.
Apple and Parsnip Soup
- 3 Granny Smith apples (about 1-1/2 pounds).
- 1 tablespoon olive oil.
- 5 large shallots, sliced.
- About 1-1/4 pounds of medium parsnips, peeled and cut into 1/2-inch thick rounds.
- 1-1/4 teaspoons ground coriander.
- 5 cups or more chicken broth.
- Plain yogurt.
Peel and core two of the apples then cut them into 1-inch pieces. Heat the oil in a large pot over medium-high heat. Add the shallots and sauté for three minutes. and Add parsnips and sauté for three more minutes. Put the apple pieces and coriander and stir for one minute. Add the broth and bring it to a boil. Reduce heat and simmer until vegetables are very tender about 25 minutes. At this point, if the soup is too thick for your liking, add more broth and return to a simmer.
Allow the soup to cool slightly. Purée until smooth, either by working in batches in a blender or using a hand blender, thinning with more broth by half-cupfuls as desired. Return soup to pot and bring to a simmer. Season to taste with salt and pepper.
Cream of Pea Soup
You can prepare Cream of Pea Soup as follows:
- 2 tablespoons butter.
- 1 small yellow onion chopped.
- 2 cloves garlic minced.
- 3 cups vegetable broth.
- 3 cups fresh-shelled green peas.
- 1/2 teaspoon salt.
- 1/3 teaspoon pepper.
- 1/4 cup heavy whipping cream.
Melt the butter in a large soup pot over medium-high heat. Add chopped onion and minced garlic and cook until soft, stirring frequently so they don’t burn for about 5 minutes.
Add vegetable broth, peas, salt, and pepper. Bring to a boil and then cover and simmer until the peas are soft, about 15-20 minutes.
Using an immersion blender, blend the soup until creamy. Alternatively, you could use a blender. If using a blender, carefully put soup in a blender in batches, and pulse until creamy, being careful as the soup is very hot. Put the soup back in a pot if using a blender.
Add in heavy cream and stir to thicken up. Season with salt and pepper to taste and serve. Optional – add some fresh parsley or mint on top before serving.
Zucchini Cashew Thyme Soup
- 3 medium to large zucchinis
- 1 medium onion
- 1 cup raw cashews
- 3 fresh thyme spears
- 1 tbsp fresh thyme leaves
- Soak the cashews in boiling water while you prepare the soup.
- Cut the zucchini and onion into big chunks.
- In a big pot add enough water to cover the zucchini and onion. Add the thyme spears. Let boil for 15 min.
- Transfer the zucchini, onion, and thyme leaves from the spears (discard the thick stem) to a blender with some, but not all water. Reserve the remaining cooking water.
- Add cashews, salt, pepper, and 1 tbsp of thyme leaves and blend.
- Adjust seasoning and consistency with the remaining water.