Page 76 - IFSO Cookbook interno VOL4 2026.indd

Caraway Soup

Philipp Buttinger, BSc
Chef and Dietetian, Bachelor of Science in Health Studies (BSc)
Salzkammergut-Klinikum Gmunden,
Department of Clinical Nutrition (specialised in metabolic bariatric surgery);
Province of Upper Austria.
Austria

Suitable from approximately day 5
after surgery, if well tolerated. Ensu-
re a smooth, creamy consistency by
cooking the potatoes until soft and
finely puréeing the soup. Add the
egg after cooking and stir well. Finely
chop the parsley. Eat slowly and stop
when comfortably full.

Preparation

Number of servings: 6
Preparation time: 10 minutes
Cooking time: 25 minutes

Ingredients
● 500 g vegetable soup (500 ml or 16-17 oz) Nutritional Facts
● 500 g buttermilk (500 ml or 16-17 oz) per serving (rounded)
● 1 tablespoon caraway seeds ● Calories: 98 kcal
● 250 g potatoes, raw (8-9 oz or 0,5 pound) ● Total Protein: 6 g
● 50 g sour cream or non-fat greek yogurt ● Carbohydrate: 11g
(2 oz) Of which sugars: 4 g
● 1 teaspoon table salt ● Fat: 3 g
● Ground nutmeg to taste ● Iron: 1 mg
● 1 tablespoon freshly parsley to taste ● Calcium: 126 mg
● 1 piece chicken egg, raw ● Fiber: 1 g

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