Blame it on the Rain!
I know its February, but we’ve had a bit of rain here in sunny Florida and it had me jonesin for a comforting bowl of something hearty.
Enter this soup.
Y’all. I know by now you know healing benefits of Collagen. I know you know it’s helped heal my gut, strengthen my muscles, and my hair would make a ‘my little pony’s’ mane jealous.
But today, lets focus on the food shall we?
This soup is not only delicious, its filling in a 4-6 hour kinda way thanks to the slow-releasing-carb-fibrous-veggies and it’s chalked full of great fats that will cushion your brain, help your joints!
Pair this with a few butter-crusted-sprouted bread croutons and you may need an arm sling to help ya heal after patting yourself on the back for making such a amazing meal.
If you love soup, check out all our collagen soup recipes.
- 6 Scoops CB Supplements Grass Fed Multi Collagen Protein Powder
- 1 Tablespoon Olive Oil
- 4-8 links chorizo or other spicy sausage, chopped
- 1 Red Onion, diced
- 1 tsp chili powder, garlic, & sea salt
- 1 tbsp garlic powder
- 2- 3 tbsp curry powder or curry seasoning
- 4-6 cups chicken broth (homemade or store bought)
- 8 kale leaves with stems removed(cut into thin ribbons)
- 1/2 -1 cup Parmesan or Pecorino (or Parmesan) cheese
- 5-6 cups Cauliflower Rice
- 1 cup unsweetened Almond or Coconut milk (optional)
- Juice from ½-1 fresh lime
- Extra Salt to Taste
- Set a dutch oven or large soup pot over medium-high heat and add the oil. When the oil is hot, add the sausage and sauté until the sausage is golden brown on all sides.
- Add Diced onion.
- Stir in the garlic powder, paprika, garlic, curry powder and salt
- Add broth, kale, cauliflower rice, cheese, and salt.
- If the veggies aren’t quite covered, add extra broth or water. Bring the soup to a boil over high heat, then reduce heat to medium and simmer until the kale and cauliflower are cooked through. (about 5 minutes)
- Add milk (optional). Taste for seasonings and salt.
- Serve with a sprinkling of Parmesan cheese on top and a buttery-crusty slice of sprouted or sourdough bread to sop up the broth at the bottom of the bowl.