Featured Recipes


Rutabaga Soup with avocado balls and pine nuts - inspired by Germany

Author: steve (HCP)


 g KetoCal 4:1 Powder (Unflavoured)
 g Rutabaga (Patient added*)
 g Onions, dried, raw
 g Oil, rapeseed
 g Water, distilled
 g Stock cubes, chicken
 g Avocado, average, flesh only
 g Pine nuts, kernel only
 g Salt
 g Pepper, black


  1. Weigh all ingredients.
  2. Heat rapeseed oil in a cooking pot and roast onions gently.
  3. Add vegetables and sauté for a short time (3 min).
  4. Add water and grained chicken stock.
  5. Boil for approx. 10 minutes.
  6. Add KetoCal Powder to the soup.
  7. Purée the soup with an hand blender.
  8. Add seasoning.
  9. To receive avocado balls you can use a melon baller.
  10. Roast pine nuts in a pan without oil.
  11. Serve soup in a warm plate or bowl. Add avocado balls and pine nuts as topping.

Nutrition Information (for entire recipe):

Carbohydrate: 9.77
Calories: 408
Fat: 37.63
Protein: 5.37
Ratio: 2.49:1


KetoCal 4:1 Powder2.5:1 ratioSavoryMain MealVegetarian  

*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional