On this occasion, my family were having steaks with cream and gorgonzola sauce, so I again decided to stick with the theme and have a matching soup as part of my post-gastric sleeve liquid diet. 

This soup, however, is so rich, indulgent and delicious, that the whole family can enjoy it, regardless whether they need to follow a liquid diet or not! It is a bit higher in calories, and of course cheese with higher fat content contains less protein than low-fat cheese, but as a soup for special occasions, it works!

hearty broccoli and gorgonzola soup

Ingredients (for 4-5 post-bariatric surgery liquid diet portions, or one generous portion for someone not following the diet):

  • 200ml chicken or vegetable stock
  • 1 very small potato
  • 2-3 broccoli florets
  • 50g gorgonzola*

*Note: I couldn’t get hold of any strong gorgonzola on this occasion, so I actually used a delicious, strong yet creamy Saint Aigur blue cheese.  If you use gorgonzola, make sure it’s not Dolcelatte, or mild gorgonzola, or gorgonzola e mascarpone – all of these are amongst my favourites to eat, but are not strong enough in a soup or sauce. 


Peel the potato and dice it.  Cut the broccoli florets into small pieces, similar to the potato pieces.  Place broccoli, potato and stock in a small saucepan and bring to the boil. Cover and simmer gently for about 15 minutes, or until the potatoes and broccoli are well-cooked and soft. 

Add the gorgonzola in small pieces and stir on a low heat until the cheese has melted. 

Place everything in a fine blender and blend until all ingredients have liquidised, then pass through a fine sieve to ensure there are no ‘bits’ (if you are following the post-bariatric surgery liquid diet, otherwise skip this last step!). 

Serve and enjoy!

Gloriously simple, gloriously good!

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