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.
- Serves: 6
- 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.
