Page 86 - IFSO Cookbook 2024 PRINT.indd

Tomato Soup with Cooked

Salmon

Aleksandra Budny
Registered dietitian
IFSO Center of Excellence in Gdańsk, Medical University of Gdańsk
Poland

Suitable for both people living with
overweight and obesity and following
bariatric surgery (purred phase).

Preparation

Number of servings: 4
Preparation time: 40 minutes

Ingredients
● 4 cups (1000g) vegetable broth
● 1 can (400g) tomato pulp
● 3.5 pieces (350g) fresh salmon,
without skin
● 2 carrots
● 1 parsley root
● ½ onion Nutritional Facts
● ½ leek
● 2 Tbsp (50g) tomato paste Per serving
● bunch parsley ● Calories: 225kcal
● 2 Tbsp (20g) olive oil ● Total Protein: 16.5g
● 2 tsp (6g) oregano ● Carbohydrate 16g
● 1 Tbsp (6g) lemon juice Sugars: 6g
● 1 tsp (4g) marjoram ● Fat: 10.5g
● ½ tsp (2.5g) sweet ground pepper ● Iron: 3.1mg
● pinch salt ● Calcium: 123mg
● pinch black pepper ● Fibre: 5.88g

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