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Colcannon Soup

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A cozy and hearty Irish-inspired soup made with potatoes, greens, and a rich vegetable broth, perfect for cold winter evenings.

Ingredients

Scale
  • 4 medium potatoes, peeled and diced
  • 1 cup green cabbage, finely chopped
  • 1 cup kale, stems removed and chopped
  • 1 medium leek, sliced
  • 1 onion, diced
  • 3 cups vegetable broth
  • 2 cups milk (or plant-based milk)
  • 4 tablespoons butter (or vegan substitute)
  • Salt and pepper to taste
  • 0.5 teaspoon nutmeg
  • 2 green onions, sliced for garnish

Instructions

  1. Melt the butter over medium heat in a large pot.
  2. Add the diced onion and sliced leek, and sauté until they are soft and translucent, about 5 minutes.
  3. Add the diced potatoes to the pot and stir, cooking for another 3 minutes.
  4. Pour in the vegetable broth and bring it to a boil.
  5. Reduce the heat to low and add the chopped cabbage and kale. Let simmer for about 15-20 minutes or until the potatoes are fork-tender.
  6. Using an immersion blender, puree the soup until smooth. If you prefer some texture, you can leave a few chunks of potatoes.
  7. Stir in the milk and season with salt, pepper, and nutmeg.
  8. Heat the soup gently until warmed through, about 5 minutes.
  9. Serve hot, garnished with sliced green onions.

Equipment

Notes

Ensure all ingredients are labeled gluten-free to avoid cross-contamination.

Nutrition

Find it online: https://www.glutenfreez.com/colcannon-soup/