Finding a keto soup that is delicious, nutritious, and still packs protein can be difficult. Lucky for you, we think we’ve found just that!
This collagen infused keto soup packs a ton of fiber, magnesium, antioxidants, and gives you 8 grams of protein per serving. It contains cabbage, fennel, brazil nuts, and (obviously) collagen.
So let’s get started!
Ingredients for Collagen Infused Keto Soup:
- 3.5 tablespoons olive oil, divided
- 1 fennel bulb (somewhere around 2.25 oz), fronds and core removed, then sliced into thin pieces
- 1 shallot, diced
- 1.5 pounds of cabbage, cored and thinly shredded
- 1/4 teaspoon salt
- 1/2 cup brazil nuts (chopped). Should be around 2 to 2.5 oz.
- 1/2 tablespoon of creamy dijon mustard
- 1/4 teaspoon garlic powder
- 2 1/2 to 3 cups of low sodium vegetable stock
- 1/4 teaspoon of black pepper
- 3 scoops of NutraCollagen Collagen Maximizer (plus)
- 2.5 oz of chopped turkey bacon
The following ingredients should yield 4 – 5 servings.
Now that we have all of our ingredients, let’s get cookin’.
- Bring oil to medium-high heat in a large (3 1/2 quart) dutch oven. Add fennel and shallot, stirring to coat. Cook for 5 minutes, or until vegetables are lightly softened.
- Add half of cabbage and salt, stirring and cooking for two minutes to wilt slightly, then add remaining tablespoon of olive oil, cabbage, and brazil nuts.
- On a separate, cast-iron griddle pan or flat-bottom frying pan, cook the bacon bits. While the bacon bits are cooking, continue to stir the vegetables occasionally. The vegetables should cook over medium heat for about 10 minutes. You should see light browning on the vegetables. As for the bacon, you can cook it to your own personal liking. Some people prefer crispy, while others don’t. Keep in mind, the bacon bits are smaller and will cook faster than an entire piece of bacon normally.
- After the bacon has cooked to your liking, set it aside. You can place it on a regular sheet of paper towel for the fat to drain; or, if you prefer a truly keto soup, save the fat bacon drippings and pour it over the soup along with the bacon.
- Once you see light browning on the vegetables, go ahead and add dijon mustard, garlic powder, and 2 1/2 cups stock. Cover and simmer for 20 minutes, on medium-low heat.
- Take off heat and gently transfer half of it to a high-powered blender. Before blending, add 3 scoops of NutraCollagen Collagen Maximizer (plus) and black pepper.
- Blend for 30 seconds, then add other half. Blend for 45 seconds on high to completely puree, adding up to 3/4 cup of stock if needed to get to the texture you like. Taste, and adjust salt if needed.
- Pour the soup into bowls and sprinkle the bacon bits on top.
- Last, and most importantly, ENJOY!
We love hearing about our readers trying out recipes for themselves. Leave us a comment and let us know how yours turned out!