Low Carb Collagen Mushroom Soup

Low Carb Collagen Mushroom Soup

Posted by Nicole Frain on Jul 19, 2019 in #recipes.

Serves 6


Ingredients

  • 1 scoop (25g) Bulk Nutrients Hydrolysed Collagen Peptides (HCP) in Raw
  • 2-3 tablespoons butter - for cooking
  • 6 springs of fresh thyme - stalks removed
  • 1 tablespoon garlic
  • 1 litre vegetable stock 
  • 2 stock cubes
  • 750g mushrooms
  • 300ml thickened cream
  • 1 tablespoon cornflour
To serve: 
  • Thyme and/or parsley
  • Bread of choice

Directions

  1. Bring a soup pot to a medium-high heat and add butter, thyme and garlic.
  2. Add mushrooms and sauté until golden brown.
  3. Add stock, stock cubes, and cream.
  4. Bring back up to a simmer.
  5. In a mug, mix cornflour with a small amount of water. Add in parts to thicken the soup to desired consistency.
  6. In a separate mug, dissolve HCP in a small amount of water. Add to the soup and mix well.
  7. Best served hot, with bread.
  8. Can be frozen. Best stored in the fridge for up to 5 days.

Nutritional Information

Per serve (400g) / Per 100g
Energy (kJ): 1470/360 | Protein (g): 7.4/1.8 | Fat (g): 33.3/8.2 | Saturated Fat (g): 21.2/5.2 | Carbohydrates (g): 5.4/1.3 | Sugar (g): 2.1/0.5 | Sodium (mg): 8790/2150
 
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