Vegetable Collagen Soup

It’s a cold, wintery day and you feel chilled to the bone. What would be the most comforting lunch or dinner choice on this day (or any day!)? We have the answer for you with this easy and amazing Vegetable Collagen Soup recipe from Chef Gwen. This tummy-soothing soup is chock full of nutrition with a bunch of good-for-you veggies, warming vegetable broth, and oh yeah, the added goodness of Garden of Life Collagen Peptides. Gluten free and absolutely delicious, this satisfying Vegetable Collagen Soup recipe is sure to become a staple in your household all year long.  

Serves: 6

Ingredients

• 8 cups vegetable broth 

• 1 scoop Garden of Life Collagen Peptides 

• 4 leeks (white and pale green parts only) cut into 1-inch pieces 

• 3 medium carrots (peeled and cut into cubes) 

• 3 celery stalks (sliced into ½ inch pieces) 

• 2 potatoes cut into cubes 

• 1 small butternut squash (cut into cubes) 

• 1 bunch kale (stems removed and chopped) 

• 2 garlic cloves (minced) 

• 1 can chickpeas (rinsed and drained) 

• 2 Tbsp. olive oil 

• ¼ tsp. red pepper flakes 

• Salt and pepper to taste 

Preparation

1. Heat olive oil in a large pot to medium high and add leeks, celery, carrots, red pepper flakes and about 1 tsp. of salt.

2. Cook for about 5 minutes, then add garlic and cook for another 2 minutes. Add in vegetable broth and bring to a boil. Add in the potatoes and squash, simmer for about 15 minutes. Add in kale and chickpeas, bring to a low boil for a few minutes then remove from heat. Taste. Add salt and pepper to your liking. Add in collagen peptides and stir until dissolved. 

3. Add fresh herbs or micro greens to garnish, and a squeeze of lemon. 

4. Soup lasts for one week in refrigerator or 2 months in freezer.