Fight aging and boost the health of your skin, hair, and nails with this delicious, smooth, and creamy collagen-packed turnip soup!
With the cooler temperatures here to stay, it’s time to stay warm under sweaters and cuddle up to a big cozy bowl of soup. Today’s soup recipe calls for a vegetable that isn’t commonly used but really should be a larger part of our diet.
Turnips are rich in fiber, vitamins, and minerals, and while the turnip itself doesn’t have a particularly strong taste, adding some herbs (rosemary in this case) while cooking the soup definitely makes it taste extraordinary.
With a generous helping of collagen powder added to the soup once it’s blended, this recipe not only nourishes you and keeps you warm and full, it also helps reduce wrinkles and dryness in your skin and relieves joint pain.
Top with fresh chives for color and chopped almonds for crunchiness and protein, and you’ve got the perfect meal to combat the cold! Ready to jump into a delicious bowl of turnip soup right now?
Key Ingredients To Make The Flavors Pop
Herbs – either fresh or dried
The recipe calls for dried rosemary because it’s much easier to store and have on hand all the time. However, if you happen to have fresh rosemary (either from your garden or store-bought), you can use 1½ teaspoons of fresh rosemary leaves to replace the dried rosemary in the recipe. You can also use dried thyme instead of rosemary, or a mix of both.
A quick tip: To get the same amount of flavor from fresh herbs, triple the quantity that you would use for dried herbs.
Stock – either vegetable or meat
This recipe uses vegetable stock to keep the soup completely vegan, but if you prefer the stronger taste of stock made with meat, go ahead and use chicken or beef stock for an additional boost of natural collagen!
This soup incorporates collagen powder, which when taken over a period of time, increases the elasticity of our skin, boosts the health of our joints, and prevents bone loss as we age. The addition of collagen not only makes the soup more nutritious, but it also thickens the soup and makes it extra creamy. Since collagen doesn’t have any taste by itself, it doesn’t affect the final flavor of the soup, so don’t worry about that!
Helpful Tips To Get Started:
- Don’t replace collagen with gelatin. Be careful not to use gelatin powder in place of collagen powder. While they may look alike and gelatin is basically a cooked form of collagen, gelatin powder will harden and solidify when cooled. Collagen powder, on the other hand, can be easily dissolved and does not solidify even when the soup has cooled.
- Make your own homemade vegetable stock. To make homemade vegetable stock, simply combine 2 cups of chopped vegetables (a mix of onions, celery, carrots, or whatever other vegetables you have on hand) with 4 quarts of filtered water in a large pot. Bring to a boil and then reduce the heat to low, letting the ingredients simmer for at least 4 hours and up to 8 hours, with the pot partially covered. Top up the pot with more water as needed. Once the vegetable stock is ready, strain it to remove the vegetable pieces, and add salt to taste.
Creamy Turnip Collagen Soup
- A large pot
- High-speed blender
- 2 T coconut oil, melted
- 1 cup diced onion
- 4 cups cubed turnip
- ½ T dried rosemary
- ½ T Himalayan pink salt
- 3 cups vegetable stock
- 2 T collagen powder
- 1 T chopped fresh chives, for garnish
- 2 T chopped almonds, for garnish
- ½ T freshly ground black pepper, for garnish
- Heat the coconut oil in a large pot over medium heat. Add the diced onions and stir, cooking for 5 minutes until the onions are translucent.
- Add the cubed turnips, dried rosemary, and salt. Stir to combine, and cook for approximately 10 minutes.
- Add the vegetable stock and bring to a boil. Reduce the heat and allow the ingredients to simmer for approximately 10 minutes until the turnip is tender.
- Transfer the ingredients to the blender and blend until the soup is creamy and smooth.
- Pour the turnip soup into the pot and whisk in the collagen powder until it’s fully dissolved. Warm the soup over medium heat until ready to serve.
- Divide the soup evenly between bowls and top with chopped chives and chopped almonds.