Cauliflower Soup with Spiced Roasted Chickpeas

Cauliflower Soup with Spiced Roasted Chickpeas

This winter soup is warm and comforting and contains a hearty helping of collagen to keep you feeling warm and full for hours to come.

  1. Serves: 6
  2. Time: 45 minutes

Ingredients

For the roasted chickpeas:

  • 1 (15-ounce) can chickpeas, rinsed, drained, and patted dry
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon sea salt

For the soup:

  • 2 tablespoons olive oil
  • 1 large head cauliflower, cored and cut into florets
  • 1 medium yellow onion, diced
  • 4 medium celery stalks, diced
  • 2 medium red or Yukon Gold potatoes, peeled and diced
  • 4 garlic cloves, minced or finely grated
  • 2 teaspoons chopped fresh thyme
  • 6 cups vegetable or chicken broth
  • 2/3 cup Great Lakes Collagen Peptides
  • Sea salt and black pepper, to taste

Directions

  • Preheat the oven to 400ºF. Line a rimmed baking sheet with parchment paper.
  • Toss together all of the ingredients for the chickpeas.
  • Spread out in an even layer on the baking sheet. Roast for about 25 minutes or until crispy. Set aside.
  • Make the soup: Heat the olive oil in a large pot over medium heat. Add the cauliflower, onion, and celery. Cook, stirring occasionally, for 6-8 minutes.
  • Add the potatoes, garlic, and thyme. Cook for 2-3 minutes.
  • Add the broth, increase heat to high, and bring to a boil.
  • Reduce heat to medium-low, cover, and simmer until the vegetables are tender, about 20 minutes.
  • Add the collagen hydrolysate and puree the soup using an immersion or regular blender. (Use caution when pureeing hot liquids.)
  • Season to taste with salt and pepper. Serve in bowls garnished with the chickpeas.

More Meals Recipes

Salted Caramel Marshmallows

Salted Caramel Marshmallows

Read More…
Pretzel Crusted Pumpkin Bites

Pretzel Crusted Pumpkin Bites

Read More…
Chai Collagen Latte

Chai Collagen Latte

Read More…