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


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


  • 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.

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