Collagen Soup Recipes
Hearty Cabbage Soup
I love having this soup for breakfast in the winter! It is light, nutritious, and warming; a healthy serving of veggies and protein without any sugar.
-
In a pot, sauté some chopped onions and garlic with a little grass-fed butter or coconut oil (I like to use about ½ medium-sized onion and 2-3 garlic cloves but you can do more or less).
-
Sprinkle in whatever seasonings you want (I use garlic salt, parsley, onion powder, and black pepper, even cayenne if I want some extra warmth).
-
Once those onions start to turn translucent, add in some chopped cabbage (I like to use about 1/4 - ½ of a small cabbage). Add a few sprinkles of salt and begin to stir it all.
-
Once the cabbage is starting to get soft and translucent also, pour in your bone broth (the amount you pour in is up to you, how “watery” do you want it?).
Once the broth is warm, it’s ready to serve. Save the rest of the soup for tomorrow’s breakfast or a warm snack later on!
Cabbage is high in fiber and vitamin C, it’s also a really versatile vegetable, so whatever you don’t use for this recipe can be used for something else later in the week (like veggie stir fry)!
Onions and garlic are naturally antibacterial and anti-inflammatory. The bone broth base gives a gut-healing boost of collagen and protein first thing in the morning.
Collagen Soup
All measurements are approximate but this is roughly what you’ll need:
1 small potato (if you want a thicker consistency, if not you can leave it out)
2 tablespoons grass-fed butter/ghee
1 large roughly chopped squash (any variety, butternut works well)
2-3 roughly chopped carrots
3-4 roughly chopped celery stalks
1 finely chopped onion
3-4 finely chopped garlic cloves
Bone broth (if using liquid use between 25-35 oz depending on how thick or thin you want your soup, if using a powder use about 3 scoops + water).
Seasonings : salt pepper, parsley, garlic powder, sage, basil (you can also add a dash of cayenne and curry powder to spice it up more)
-
In a larger pot or deep pan, sauté the butter, garlic and onion.
-
Once those are turning translucent, add in your squash, potatoes, carrots, celery or whatever veggies you are adding for this batch.
-
Add seasonings (you can add more as you go so start slow and low) and then cover and let everything start to soften.
-
Once you can easily poke a fork into the squash, add in your bone broth (or water/powder) - enough so that the liquid is at least ½ inch above the level of the veggies.
-
Add more seasonings if desired and let that simmer for another hour or so (you want everything smashably soft).
-
Turn off heat and uncover slightly, let this entire mixture cool for a few hours (I let it cool so that it doesn’t ruin my blender, if your blender is a Vitamix, and it can handle high heat then you don’t have to wait). Scoop contents into a blender and blend until smooth. Then transfer the contents to a large pot and let it slowly warm up again.
Enjoy your collagen soup! I like having this for dinner OR breakfast ;)
For both of these soups, I prefer using Bone Broth powder; it taste amazing, I trust the source, and it's easier to store in my pantry. My favorite bone broth powder is from Kroma Wellness.
Use my discount code: BEAUTYSHAMANS15 to get it here.
