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Monday, April 15, 2013

Soothe Stomach Discomfort With Ginger & Spinach Soup

By Kaye Bailey

Talk to any gastric bypass, gastric banding or gastric sleeve patient and they will tell you occasional stomach discomfort is part of life after weight loss surgery. After bariatric surgery patients secrete fewer digestive enzymes which means the stomach has greater difficulty digesting food that has been inadequately chewed or is high in fat or fibrous carbohydrate. Poorly tolerated foods quickly cause stomach or pouch discomfort. Many bariatric patients report finding relief in gentle homemade soup sipped slowly. Consider this recipe for spinach and ginger soup if you have experienced gastric pouch discomfort from eating poorly tolerated food.

Spinach and Ginger Soup

Delicate, Soothing and Healing

This creamy green soup is delicately flavored with ginger and onion serves to soothe stomach discomfort and detoxify the body. The spinach is a natural immune system booster. The monounsaturated fat in the olive oil will help our bodies absorb the nutrients and minerals from the vegetables making this an ideal soup for pampering the gastric system.

 2 Tablespoons olive oil
 1 medium onion, chopped
 2 cloves garlic, finely chopped
 2 teaspoons fresh ginger, finely chopped
 5-6 cups young spinach leaves
 4 cups vegetable stock
 1 medium potato, diced
 1 Tablespoon rice wine vinegar*
 Salt and pepper, to taste
 1 teaspoon sesame oil, optional

Directions:Heat the oil in a large 8-quart stockpot. Add the onion, garlic, and ginger and cook over low heat, stirring occasionally, for 3-4 minutes, or until vegetables are tender.

 Set aside 4-6 small spinach leaves. Add the remaining leaves to the pan, stirring until the spinach is wilted. Add the stock and potatoes to the pan and bring to a boil. Reduce the heat, then cover the pan and let simmer for about 10 minutes.

 Remove the pan from the heat and set aside to cool slightly. Pour the soup into a blender or food processor and process until completely smooth. Return the the soup to the stockpot and add the rice wine vinegar. Adjust the seasoning to taste with salt and pepper. Heat until just about to boil.

 Finely shred the reserved spinach leaves and sprinkle some over the top. Drizzle a few drops of sesame oil into the soup. Ladle into warmed soup bowls and sprinkle the remaining shredded spinach on each, then serve the soup at once.

 Serves 4, 1 cup per serving. Per serving: 38 calories, 3 grams Protein; 2 grams Fat; 2 grams Carbohydrate.

 *Rice Wine Vinegar: There are Japanese as well as Chinese rice vinegars, both made from fermented rice, and both slightly milder than most Western vinegars. Chinese rice vinegar comes in three types: white (clear or pale amber), used mainly in SWEET-AND-SOUR dishes; red, a popular accompaniment for boiled or steamed crab; and black, used mainly as a table condiment. The almost colorless Japanese rice vinegar is used in a variety of Japanese preparations, including SUSHI rice and SUNOMONO (vinegared salads). Rice vinegar can be found in Asian markets and some supermarkets.

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