High-Protein Vegetable Soup with Chickpeas & Collagen
This High-Protein Vegetable Soup with Chickpeas & Collagen is inspired by the colors ofhe Irish flag—vibrant cabbage & spinach, sweet carrots, and aromatic fennel and onions. To make it extra satisfying, I added collagen peptides for a protein boost and fiber-rich chickpeas, creating a soup that’s hearty, wholesome, and perfect for St. Patrick’s Day. Serve it as a cozy starter for your corned beef dinner or pair it with Irish soda bread for a simple, nourishing meal.
PREP TIME
15 minutes
COOK TIME
30 minutes
INGREDIENTS
13
Serves: 8
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Original Extra Virgin Olive Oil - Kosterina
- 3 cups3 cups3 cups Cabbage, thinly sliced
- 111 Onion, thinly sliced
- 2 cups2 cups2 cups Fennel, thinly sliced
- 333 Carrots, sliced into coins
- 4 cloves4 cloves4 cloves Garlic, minced
- 2 sprigs2 sprigs2 sprigs Thyme, Fresh
- 222 Unflavored Collagen Peptides Powder - Further Food, scoops
- 0.25 cup0.25 cup0.25 cup Apple Cider Vinegar
- 6 cups6 cups6 cups Vegetable Broth
- 15 oz15 oz15 oz Chickpeas, rinsed and drained
- 8 oz8 oz8 oz Baby Spinach
- 111 Salt and Pepper, to taste
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Heat olive oil in a large pot over medium heat. Add cabbage, onion, fennel, carrots, and garlic. Cook until just softened, about 5 minutes. Season with salt and pepper.
- Stir in collagen peptides and mix well.
- Pour in vegetable stock, stirring until the collagen dissolves.
- Add chickpeas and thyme. Simmer 15–20 minutes.
- Stir in apple cider vinegar and cook 2–3 minutes more.
- Add spinach during the last 2 minutes of cooking so it wilts.
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About This Recipe
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Coconut Free Dairy Free Egg Free Gluten Free Grain Free Nightshade Free Nut Free Shellfish Free Soups Sugar Alcohol Free Sugar Free Whole30| This is our estimate based on online research. | |
| Calories: | 236 |
| Fat: | 8 g |
| Carbohydrates: | 38 g |
| Protein: | 10 g |
| Cholesterol: | 0 g |
| Sodium: | 615 mg |
| Fiber: | 10 g |
| Sugars: | 7 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
One response to “High-Protein Vegetable Soup with Chickpeas & Collagen”
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I love to cook with fennel. This soup is making me feel good just thinking about it!