5 gut-warming recipes for ostomates

5 gut-warming recipes for ostomates

It's getting colder in the UK, which means thinking of ways to keep warm and cosy again!

One great way to do this, which is also beneficial to your body, is by cooking something warming and nutritious.

The importance of understanding your body and dietary requirements 

Like everything in life and especially ostomy life, it's important to remember that everybody is different. The following recipes and blog post should be taken into account with your personal needs and dietary requirements in mind. For example, what might not negatively affect one ostomate may cause blockages or issues for another (usually with a colostomy or ileostomy). It's never "one size fits all". You could always follow the recipes and tips but eliminate the things you know aren't right for you and replace them with something you can have.

New ostomates might want to steer away from some of the recipes unless they have received advice otherwise and know the right sorts of foods to go towards. This general guide from ostomy.org can be used as a reference of foods and their effects on an ostomy. It's also important to note that when trying new foods, to try one new thing at a time, and chew, chew and chew (when it comes to an ileostomy or colostomy)! This way, if you do experience problems, you're more likely to be able to put your finger on what caused it.

1. Carrot & butternut squash soup 


A white cup of carrot & butternut squash soup, picture with a butternut squash cut in half and 2 spoons

This recipe is a great way to get carrot in your diet if you find you can't tolerate it with an ostomy. The same goes with butternut squash. The seeds on the top in this photo can be left out if you can't eat seeds with your ostomy. As mentioned above, tailor the recipe to your needs.

Full of vitamins, fibre, magnesium & potassium, this recipe is a perfect autumn & winter warmer. 

Serves 6
Skill: Easy
Est. prep Time: 10 Mins
Est. cooking Time: 30 Mins
Total: 40 Mins


2 onions chopped
1tbsp sunflower oil
1 butternut squash, peeled and diced
4 carrots, peeled and sliced
2 sprigs fresh thyme, leaves only
Salt and freshly crack black pepper
1.5 litres hot vegetable stock
Parsley for garnishing
Crème fraiche for garnishing (or vegan alternative)


  1. In a large pan, fry the onions in oil until translucent and soft. Add squash and carrots and stir, cooking for a further 5 minutes. Add thyme and season well with salt and freshly ground black pepper. Pour over stock and bring to boil. Allow to simmer gently for 30 minutes, or until vegetables are cooked through.
  2.  Remove from heat and allow to cool slightly. Using a hand blender or a liquidiser, blend to a smooth soup. If too thick, add a little more stock until desired consistency is achieved.
  3. Divide soup into bowls and serve with a dollop of crème fraiche and parsley.

Recipe credit to: Good To Know.

2. Slow cooker bolognese

Slow cooker recipes/Healthy

A plate of spaghetti bolognese, on the kitchen counter, on a tray, about to be lifted.

A great batch-cook recipe, this healthy and delicious recipe can be frozen for leftovers when you've got a busy schedule!

Note: Mushrooms are a general food recommended best to avoid for ostomates due to their ability to swell in the intestine, so it would be best to leave these out unless you know you are perfectly okay time after time with them. Even then, chew, chew and chew some more!

Serves 12 
Skill: Easy
Est. prep Time: 15 mins
Est. cooking Time: 7hr30 - 9hr30
Total: 7hr45 - 9hr45


4 tbsp olive oil
6 smoked bacon rashers, chopped
1½kg lean minced beef (or use half beef, half pork mince)
4 onions, finely chopped
3 carrots, finely chopped
4 celery sticks, finely chopped
8 garlic cloves, crushed
500g mushrooms, sliced
4 x 400g cans chopped tomatoes
6 tbsp tomato purée
2 tbsp dried mixed herbs
2 bay leaves
large glass red wine (optional)
4 tbsp red wine vinegar
1 tbsp sugar
cooked spaghetti, to serve
parmesan, to serve


  1. Heat the oil in a large pan and fry the bacon and mince in batches until browned. Add to the slow cooker.
  2. Add the onions, carrots, celery, garlic, mushrooms, tomatoes, tomato purée, herbs, wine (if using), vinegar, sugar and seasoning to the slow cooker. Cover and cook on Low for 6-8 hours, then uncover, turn to High and cook for another hour until thick and saucy.
  3. Serve with cooked spaghetti and grated or shaved parmesan.

Recipe credit to: BBC Good Food

3. Broccoli and stilton soup

Nut free/Vegetarian/Healthy 

Broccoli and stiton soup on a brown tray with 2 pieces of toasted, sliced baguette, from above
This soup is always ideal for a cold day! Stilton may not be for everyone, but this recipe helps to dilute the strong taste. Also, this makes a perfect vegetarian recipe and is a classic go-to. To top it off as the perfect winter warmer, toast some crusty bread such as French baguette.
Serves 4-5
Skill: Medium
Est. prep Time: 10 mins
Est. cooking Time: 25 mins
Total: 35 mins
1tbsp sunflower oil
1 onion, peeled and chopped
1 litre (1¾ pints) vegetable stock
500g (1lb) broccoli, roughly chopped
125g (4oz) mature Stilton
Salt and freshly ground black pepper
Pine nuts and crème fraiche to garnish
  1. Heat the oil in a large saucepan and add the onion. Cook over a medium heat for about 5-7 mins, or until the onion starts to soften but not colour.
  2. Pour the stock into the pan and bring to the boil. Cover the pan, reduce the heat and simmer the mixture for about 5 mins.
  3. Add the broccoli to the pan, bring to the boil and cook for a further 4-5 mins, until the broccoli is just tender.
  4. Remove the pan from the heat and crumble in half the Stilton. Purée the soup in a liquidiser, food processor or with a stick blender until smooth. Season the soup to taste.
  5. Spread 4 mini bruschetta with Stilton and crumble rest of cheese. Pour soup into 4 serving bowls, garnish with pine nuts and crème fraiche. Scatter remaining cheese on top, so that it melts into soup as you’re eating it.

Recipe credit to: Good To Know

4. One-pot chicken chasseur

One pot dish/Hearty

Chicken chasseur in a brown oval pot with two wooden serving spoons

A recipe by James Martin, this is a popular favourite as the colder days draw in. Pair with creamy mash for the ultimate comfort dish!

Note: Mushrooms are a general food recommended best to avoid for ostomates due to their ability to swell in the intestine, so it would be best to leave these out unless you know you are perfectly okay time after time with them. Even then, chew, chew and chew some more!

Serves 4
Skill: Easy
Est. prep Time: 20 mins
Est. cooking Time: 1hr30
Total: 1hr50


1 tsp olive oil
25g butter
4 chicken legs
1 onion, chopped
2 garlic cloves, crushed
200g pack small button or chestnut mushrooms (avoid or proceed with caution as above!)
225ml red wine
2 tbsp tomato purée
2 thyme sprigs
500ml chicken stock


  1. Heat 1 tsp olive oil and half of the 25g butter in a large lidded casserole dish.
  2. Season 4 chicken legs, then fry for about 5 mins on each side until golden brown. Remove and set aside.
  3. Melt the remaining butter in the pan. Add 1 chopped onion, then fry for about 5 mins until soft.
  4. Add 2 crushed garlic cloves, cook for about 1 min, add 200g small button or chestnut mushrooms, cook for 2 mins, then add 225ml red wine.
  5. Stir in 2 tbsp tomato purée, let the liquid bubble and reduce for about 5 mins, then stir in 2 thyme sprigs and pour over 500ml chicken stock.
  6. Slip the chicken legs back into the pan, then cover and simmer on a low heat for about 1 hr until the chicken is very tender.
  7. Remove the chicken legs from the pan and keep warm. Rapidly boil down the sauce for 10 mins or so until it is syrupy and the flavour has concentrated.
  8. Put the chicken legs back into the sauce and serve.

Recipe credit: BBC Good Food

5. Pumpkin pancakes (Pampoenkoekies)

Dairy free/Vegetarian

Pumpkin pancakes on a black plate

A different recipe, for the perfect autumn brunch! Thick and fluffy pumpkin pancakes are popular in South Africa.

These are usually best served freshly baked and hot, but you can freeze them for up to a month. To use after freezing, defrost, then reheat on a low temperature in an oven for 20 minutes until heated through.

Makes 20-30 pancakes, depending on how large you make them
Skill: Easy
Est. prep Time: 30 mins
Est. cooking Time: 45 mins
Total: 1hr15


1kg pumpkin, deseeded and cut into wedges
1 tbsp vegetable oil, plus extra to fry
2 large free-range eggs
250g plain flour
2 tsp baking powder
2 tbsp ground cinnamon
100g caster sugar
Yogurt or crème fraîche to serve (optional)


  1. Heat the oven to 180°C fan/gas 6. Toss the pumpkin wedges in the oil and arrange on a baking sheet, then bake for 45 minutes until very soft throughout. Leave until cool enough to handle, then scrape the flesh away from the skins and put in a food processor. Whizz, scraping down the sides as needed, to create a smooth purée. Turn the oven down to low for keeping the pampoenkoekies warm later.
  2. Transfer the purée to a mixing bowl and beat in the eggs. Fold in the flour and baking powder to form a thick batter with a dropping consistency.
  3. Put a large wide frying pan over a medium-high heat and add just enough oil to completely cover the base. Working in batches, use a tablespoon to add dollops of the batter mixture to the pan, flattening them into a pancake shape as you do so and frying for 3-4 minutes on each side until crisp and golden. Keep the pampoenkoekies warm in the oven until they’re all cooked.
  4. To serve, combine the cinnamon and caster sugar, then liberally dust the pampoenkoekies with the mixture. Enjoy with yogurt or crème fraîche, if you like.

Recipe credit: Delicious Magazine

Disclaimer: As always, this post is from our Social Media & Marketing Specialist, Amy's, experience of living with a permanent ileostomy, Crohn's Disease and from what she has researched. Nothing in our blog posts should be taken as medical advice. It's always best to consult a medical professional if you have queries or concerns.

Other reads

Join our support network

Picture with handles for social media

Leave a comment

Please note, comments must be approved before they are published