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Vegan Colcannon Soup square

Vegan Colcannon Soup

A cozy bowl of Vegan Colcannon Soup will warm you up on chilly days. Inspired by Irish colcannon potatoes, it’s a great dish to serve on St. Patrick’s Day. Grab a spoon and dig in!
Course Soup
Cuisine American, Irish
Keyword colcannon potatoes, colcannon soup, Irish colcannon
Prep Time 15 minutes
Cook Time 35 minutes
Yields 4 servings
Calories 332 kcal
Author Dianne


  • 2 teaspoons neutral-flavored oil divided
  • 1 leek chopped (white and light green parts)
  • 4 medium-sized baking potatoes (I use russet potatoes) diced (about 8 cups)
  • ½ cup raw cashews
  • 4 cups vegetable stock
  • 1 teaspoon sea salt plus more to taste
  • ½ teaspoon black pepper plus more to taste
  • 2 cups shredded green cabbage
  • 4 cups shredded kale
  • ¼ cup Roasted Garlic Cream optional
  • Fresh thyme for garnish, optional


  1. Heat 1 teaspoon of oil in a large pot over medium-high heat. Add the leek and cook for about 5 minutes, or until it begins to brown.
  2. Add the potatoes, cashews, and stock to the pot. Bring to a boil and then reduce heat to a simmer. Cover the pot and cook the potatoes for about 15 minutes, or until they’re fork tender.
  3. Remove the pot from the heat and stir in 1 teaspoon of salt and ½ teaspoon of pepper.
  4. Allow the soup to cool slightly and then pour it into a blender and blend until smooth and creamy. It may need to be done in batches, if your blender is on the smaller side.
  5. In the same pot, heat the remaining oil and add the cabbage and kale. Cook, stirring frequently, for 5 to 10 minutes, or until the cabbage begins to brown and the kale wilts.
  6. Add the potato mixture back into the pot and cook for 5 more minutes or so, or until it’s heated throughout.
  7. Taste and add more salt and pepper, if desired. If the soup seems too thick, you can add a little more stock or some water to reach the desired consistency.
  8. Serve hot, with a swirl of Roasted Garlic Cream and a garnish of fresh thyme, if using.