Low Carb Collagen Mushroom Soup

• 1 scoop (25g) Collagen Protein in Raw
• 2-3 tablespoons butter - for cooking
• 6 springs of fresh thyme - stalks removed
• 1 tablespoon garlic
• 1 litre vegetable stock
• 2 stock cubes
• 750g mushrooms
• 300ml thickened cream
• 1 tablespoon cornflour

To serve:

• Thyme and/or parsley
• Bread of choice

1. Step 1: Bring a soup pot to a medium-high heat and add butter, thyme and garlic.
2. Step 2: Add mushrooms and sauté until golden brown.
3. Step 3: Add stock, stock cubes, and cream.
4. Step 4: Bring back up to a simmer.
5. Step 5: In a mug, mix cornflour with a small amount of water. Add in parts to thicken the soup to desired consistency.
6. Step 6: In a separate mug, dissolve Collagen Protein powder in a small amount of water. Add to the soup and mix well.
7. Step 7: Best served hot, with bread.
8. Step 8: Can be frozen. Best stored in the fridge for up to 5 days.

Nicole Frain

Formerly working as part of Bulk Nutrients R&D team for many years, Nicole Frain is a food scientist, personal trainer and a professional international cyclist.

She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!