Low Carb Collagen Mushroom Soup

Posted by Nicole Frain in Recipes

High Protein Low Carb Collagen Mushroom Soup recipe from Bulk Nutrients

Makes: 6 servingsCalories: 359Difficulty Level: EasyPreparation time: 15 minutesCook time: 15 minutesTotal time: 30 minutes


  • 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


  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.

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Bulk Nutrients' HCP - Hydrolysed Collagen Peptides


Using pure Hydrolysed Collagen Peptides, HCP provides over 20g of protein per serve.
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