Recipe: Super Green Collagen Detox Soup
- Written By:Carla Contreras
This recipe is like drinking a warm, nourishing, green hug and it’s your answer for “it’s too cold for a smoothie.” Perfect for when you need an extra nutrient boost, like after going on vacation, eating out, holiday dinners, or when you feel that slight tickle in your throat, it freezes well, which means you can make it ahead of time and have it ready and waiting for you! If you want to add a crunchy element, make the Everything Bagel Spice Kale Crisps.
1 tbsp. olive or avocado oil
1 onion diced, about 1 cup
1/8 tsp. salt
3-5 cranks of fresh ground pepper
1-inch piece of ginger, diced, about 1 tbsp.
1 clove garlic, diced, about 1 tsp.
1 quart chicken bone broth or veggie stock
1 tbsp. apple cider vinegar
1 tsp. tamari or coco aminos
4 cups spinach or kale
1/4 cup cilantro, leaves and stems
1/4 cup dill, leaves only
1 scoop of collagen powder
- Lemon juice (optional garnish)
In a large pot, like a Dutch oven, add olive oil and diced onion. Cook on medium for 5 to 7 minutes or until slightly golden and translucent. I like to season this with 1/8 tsp. salt and 3-5 cranks of fresh ground pepper.
Add the ginger and garlic and cook for 1 to 2 minutes longer.
Add the apple cider vinegar and cook until almost gone (1 to 2 minutes).
Add the bone broth and cook for 10 minutes on medium high. If you use store-bought bone broth or stock, be mindful that it may have salt. Taste your soup before adding more.
Pull off the stove and let cool, if you do blend hot be extra careful the lid is on tight!
Add the soup to a blender, add the spinach, cilantro, dill, and collagen powder. Blend on low at first and gently increase the speed until smooth and creamy about 1 minute. I have put up to 6 cups of spinach in my soup. I love how thick it is. If you don’t like cilantro, add parsley instead.
Season with salt and pepper to taste (about 1/8 tsp. salt 3-5 cranks of fresh ground pepper) Add a squeeze of lemon for garnish.
- Store in the fridge up to 3 days or in the freezer up to one month. Note this will separate, it’s totally normal, just shake the container or stir to combine.
These Everything Bagel Kale Crisps are a delicious way to get your greens in. I use minimal oil, and the result is super crispy and will last up to 3 days in an airtight container. You can make your own Everything Bagel Spice or buy it.
1 bunch of kale, stems removed
2 tbsp. of Everything Bagel Spice, divided
- 1 small spray of avocado oil per leaf or 1/8 tsp. olive oil per leaf
Preheat oven to 400°F
On a rimmed lined baking sheet, place 1/2 bunch of kale and spray with the oil. Sprinkle with 1 tbsp. Everything Bagel spice and toss.
Bake 10 to 12 minutes (this will depend on your oven; note that this isn’t a project to walk away from).
Repeat with the remaining kale.
- Store up to 3 days in an airtight container.
DIY Everything Bagel Spice
1/4 cup dried onion flakes
1/4 cup dried garlic flakes
1/4 cup poppy seeds
1/4 cup black sesame seeds
1/4 cup white sesame seeds
- 1 tbsp. Maldon salt or flaky sea salt
Place all ingredients in a jar and shake! And put it on everything: eggs, avocado toast, salmon, salads, and anything you would eat an everything bagel with! You can store in the fridge up to 3 months.
Chef Carla Contreras is the founder of the online cooking school Cook+Chop. She competed on season 12 of Chopped! on Food Network. She is Nutritious Life Certified, a Certified Holistic Health Coach, a food stylist, and photographer with a stacked culinary resume.