8 Great Tasting Recipes For a Liquid Diet That Are Easy to Make at Home
When you or a person you care about are on a liquid diet, it is sometimes difficult to find nutritious meals that are also delicious. (Does that rhyme?) Anyway, so here are several recipes for a liquid diet, so you can get a little creative in your kitchen. They are all relatively easy to make.
Beef Bone Broth
There is a lot of buzz about bone broth lately. I make it myself at home, especially during our cold winters here in the mountains. It is warming, filling, and full of vitamins and minerals. They say its secret ingredient is the collagen that cooks out of the bones.
This great broth can be eaten on its own, or used as a base for cream soups or purees. It has a high nutritious value. It is rich in minerals and also gelatin which is known to be good for digestion.
If you have a local butcher, ask them for these bones at the counter. They are sure to have some in the back and they are usually cheap!
- 4 pounds beef marrow and knuckle bones
- 1 ½ pounds beef short ribs on the bone
- 1 ½ pounds beef neck bones
- ½ cup raw apple cider vinegar
- 3 onions, chopped
- 3 carrots, chopped
- 4 dried shitake mushrooms
- 10 black peppercorns
- 2 bay leaves
- 1 bunch parsley
- Preheat your oven to 400 degrees. (I make mine in my Instant Pot Duo60 and it is ready in about an hour!)
- Put marrow bones and knuckle bones in a large stockpot with vinegar and add water to cover the bones. Let it sit for an hour.
- Place short ribs and neck bones in a roasting pan and roast for 45 minutes to an hour until nicely browned.
- Add to pot, along with onions, carrots, celery, shitake mushrooms, peppercorns and bay leaves. Add more water if necessary to cover all the bones. Bring to a boil, then reduce heat to low and simmer for at least 12 hours.
- Add parsley and simmer another 10-15 minutes.
- Let cool, then strain broth. Save the short rib meat and marrow for later use.
Veggie broth is another healthy option to have when on a liquid diet. This one is also very handy, because you can use whichever veggies you have on hand.
- 1 tablespoon olive oil
- 1 yellow onion chopped
- 3 cloves garlic, minced
- 1 freezer bag of your preferred vegetables (onions, herbs, carrots, broccoli, kale, mushroom, celery etc.)
- 12 cups water
- 2 bay leaves
- 1 teaspoon whole peppercorns
- ½ teaspoon salt (or to your own preference)
- Heat the olive oil in a large pot over medium-high heat. Add in the onion and garlic and cook for around 5 minutes until it begins to brown.
- Add all the vegetables, water, bay leaves, peppercorns, and salt.
- Bring to a simmer and cook for about 45 minutes. The color and taste of the broth will vary depending on the vegetables used.
- Strain the broth. Use your broth right away or store it for later. You can add water to thin it if necessary. It freezes very well.
Pureed Broccoli Soup
Another tasty and healthy option. It is low calorie but high fiber to help your digestion. It is also gluten-free.
- 8 cups chopped broccoli (stems and florets)
- 2 cups water
- 4 cups reduced-sodium chicken or vegetable broth
- ½ cup half-and-half (optional)
- ½ teaspoon salt
- Freshly ground pepper to taste
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, chopped
- 1 teaspoon fresh thyme or parsley, chopped
- Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, about 10 seconds.
- Stir in broccoli. Add water and broth; bring to a simmer over high heat. Reduce heat to maintain simmer and cook until very tender, about 8 minutes.
- Cool it down a little, then puree the soup in batches in a blender until smooth. Stir in half-and-half (if using), salt and pepper.
Cream of Wheat Porridge
This is a porridge that is very easy to make, and you can add flavorings to it or even puree it with fruit in a food processor. You can save it in the fridge for later use, reheat it and thin it with milk.
- 4 cups milk
- 1 cup coarse ground wheat
- pinch of salt
- Pour the milk into a medium saucepan and bring almost to boil.
- Dump in your ground wheat and whisk until thickened, for about 5 minutes.
- Pull off the heat and add flavorings if you want.
Sherbets are great to have when you are on a liquid diet. This is a creamy homemade dessert which I gladly recommend.
- 1 cup whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- ⅛ teaspoon salt
- ½ cup lime juice, fresh
- Green food coloring, optional
- In a small saucepan over medium heat combine milk, heavy cream, sugar and salt. Stir to dissolve sugar. Remove mixture from heat. Cover and chill thoroughly, at least 4-6 hours or overnight.
- Stir in lime juice and optional food coloring.
- Mix it thoroughly (better yet in an ice cream machine if you own one).
- Transfer the mixture to a freezer safe container and freeze until the desired consistency is reached.
This delicious sorbet will feel and taste good. It is best when made with fresh strawberries.
- 2 pounds strawberries, leaves and stems removed
- ¼ cup freshly squeezed lemon juice
- 1 cup honey
- Place all ingredients in a food processor and puree.
- Transfer the strawberry mixture to a freezer bag and chill in the refrigerator a few hours until cold.
- Cut one corner off the plastic bag and squeeze the mixture into an ice cream maker if you have one. Mix it until smooth.
- Transfer the sorbet to a freezer safe container, cover, and freeze.
Beet, Carrot & Orange Juice
- 1 Beet (peeled)
- 1.1 pounds carrots (peeled)
- 2.2 pounds oranges (peeled)
- Roughly chop the beet, carrots and oranges.
- Throw them in your juicer and in about 2 minutes you will end up with this delicious healthy juice.
Another vitamin loaded juice as a great option to help you stay healthy. Like with the previous recipe, you can strain the puree if you don’t own a juicer.
- 4 Large Carrots
- 2 Celery Stalks
- 1 Large Apple
- A Handful of Fresh Flat Leaf Parsley
- A Squeeze of Lemon (optional)
- Wash all the ingredients. Peel carrots and core the apple.
- Juice them all apart from lemon. Taste the juice and add a squeeze of lemon juice, if preferred.
When preparing for a liquid diet, keep a few things in mind. It is important to have a variety in your diet, and to eat enough. It is best to have 5-6 meals a day. Feel free to change the recipes listed above to meet your personal needs and tastes.
What liquid foods do you like? Any recipes that you recommend? Please share them in the comments below!
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