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Vegan Colcannon Soup square

Vegan Colcannon Soup

Dianne
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!
Prep Time 15 mins
Cook Time 35 mins
Course Soup
Cuisine American, Irish
Servings 4 servings
Calories 332 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.
  • 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.
  • Remove the pot from the heat and stir in 1 teaspoon of salt and ½ teaspoon of pepper.
  • 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.
  • 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.
  • Add the potato mixture back into the pot and cook for 5 more minutes or so, or until it’s heated throughout.
  • 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.
  • Serve hot, with a swirl of Roasted Garlic Cream and a garnish of fresh thyme, if using.

Nutrition

Calories: 332kcal