This hearty mushroom soup will keep you warm on the coldest of days and you won’t have to worry about carbs!
- 1 cup (110 g) cauliflower florets
- 1/2 cup (47 g) shredded red cabbage
- 1 ½ cups (100 g) sliced cremini mushrooms
- 1 teaspoon (1 g) chopped fresh thyme
- 1 garlic clove, minced
- 1/4 ounce (7 g) dried porcini mushrooms (soaked in hot water for 30 minutes)
- 1 ½ cups (360 ml) bone broth (or vegetable broth)
- 1/4 cup (60 ml) unsweetened full-fat coconut milk
- 2 scoops (31 g) unflavored collagen peptides
- 1 cup (30 g) spinach
- 1 teaspoon (5 ml) apple cider vinegar
- Salt and pepper, to taste
- Drizzle of olive oil, for cooking
- Preheat the oven to 400 F (200 C). Line a baking sheet with parchment paper or a silicone mat and set aside.
- Break cauliflower into small florets and arrange them on half of the prepared baking sheet. Place shredded red cabbage on another half of the baking sheet. Drizzle the vegetables with oil and sprinkle them with salt.
- Place the baking sheet in the oven and bake for 10 minutes. Remove the cabbage from the oven and continue to bake the cauliflower an additional 5 minutes or until golden brown and cooked to your liking.
- Meanwhile, add a drizzle of olive oil to a large pan over medium heat, Add the sliced mushrooms to the pan and saute until caramelized.
- Add the fresh thyme and garlic to the pan and saute for 1 minute.
- Add the roasted cauliflower, soaked porcini mushrooms, bone broth (or vegetable broth) and coconut milk to the pan and bring to a boil. Lower the heat and simmer for about 3 minutes.
- Add collagen peptides, spinach and apple cider vinegar to the pan and continue to cook until spinach is just wilted. Season with salt and pepper, to taste.
- Divide the soup between the bowls. Top with crispy roasted red cabbage and serve immediately.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 4 g
- Calories: 178
- Sugar: 3 g
- Fat: 7 g
- Carbohydrates: 7 g
- Fiber: 3 g
- Protein: 17 g