Nutty Cabbage Fennel Soup + Collagen Superboost

• Produce

  • 1 lb Cabbage
  • 1 Fennel bulb (about 2 ounces
  • 1/4 tsp Garlic powder
  • 1 Shallot

• Canned Goods

  • 2 1/2 cups Vegetable stock, low-sodium

• Condiments

  • 1/2 tbsp Dijon mustard, creamy

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1/2 cup Brazil nuts

• Other

  • 2 tablespoons Vital Proteins grass-fed collagen peptides

Found on heartbeetkitchen.com

Description

Ingredients

• 3 tablespoons olive oil, divided
• 1 fennel bulb (about 2 ounces), fronds and core removed, then thinly sliced
• 1 shallot, diced
• 1 pound cabbage, cored and thinly shredded (with knife or mandoline)
• ¼ teaspoon salt
• ½ cup chopped brazil nuts (2 ounces)
• ½ tablespoon creamy dijon mustard
• ¼ teaspoon garlic powder
• 2½ to 3 cups low sodium vegetable stock (so you can adjust salt as needed)
• ¼ teaspoon black pepper
• 2 tablespoons Vital Proteins grass-fed collagen peptides

Directions

• Bring oil to medium-high heat in a large (3½ quart) dutch oven. Add fennel and shallot, stirring to coat. Cook for 5 minutes, until vegetables are lightly softened.
• Add half of cabbage and salt, stirring and cooking for two minutes to wilt slightly, then add remaining tablespoon of olive oil, cabbage, and brazil nuts.
• Continue stirring occasionally and cooking over medium heat for 10 minutes. You should see light browning on the vegetables.
• Then add dijon mustard, garlic powder, and 2½ cups stock. Cover and simmer for 20 minutes, on medium-low heat.
• Take off heat and gently transfer half of it to a high-powered blender. Add collagen and black pepper.
• Blend for 30 seconds, then add other half. Blend for 45 seconds on high to completely puree, adding up to ½ cup of stock if needed to get to the texture you like. Taste, and adjust salt if needed.