Colcannon Soup: A Flavorful and Comforting Veggie Blend Recipe

Introduction

Colcannon Soup is a flavorful and comforting dish inspired by the traditional Irish colcannon. This creamy soup combines potatoes, cabbage, and kale for a hearty meal that’s perfect for chilly days.

Ingredients

• 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
• ½ teaspoon nutmeg
• 2 green onions, sliced for garnish

Instructions

1. Step 1: In a large pot, melt the butter over medium heat. Add the diced onion and sliced leek, sautéing until they are soft and translucent, about 5 minutes.
2. Step 2: Add the diced potatoes to the pot and stir, cooking for another 3 minutes. Then, pour in the vegetable broth and bring it to a boil.
3. Step 3: 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.
4. Step 4: Using an immersion blender, puree the soup until smooth. If you prefer some texture, you can leave a few chunks of potatoes.
5. Step 5: Stir in the milk and season with salt, pepper, and nutmeg. Heat the soup gently until warmed through, about 5 minutes.
6. Step 6: Serve hot, garnished with sliced green onions.

Tips & Variations

• For a richer flavor, substitute half of the vegetable broth with chicken broth if not vegan.
• Add a pinch of smoked paprika or garlic powder for a subtle twist.
• Use a potato masher instead of a blender for a chunkier texture.
• Swap kale for spinach if you prefer a milder green.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or broth if the soup thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, simply use plant-based milk and a vegan butter substitute to keep it fully vegan-friendly.

Can I freeze Colcannon Soup?

Yes, you can freeze the soup for up to 2 months. Thaw overnight in the fridge and reheat gently to preserve the flavors and texture.

Colcannon Soup: A Flavorful and Comforting Veggie Blend Recipe

Print Recipe

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4.9 from 123 reviews

Colcannon Soup is a flavorful and comforting dish inspired by the traditional Irish colcannon. This creamy vegetable soup features tender potatoes, green cabbage, kale, leeks, and onions, all blended to a smooth texture and seasoned with nutmeg. Perfect for a cozy meal, it can be made with dairy or plant-based milk for a versatile, satisfying option.

• Author: Naya
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Irish
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 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
• 2 green onions, sliced for garnish

Liquids and Fats

• 3 cups vegetable broth
• 2 cups milk (or plant-based milk)
• 4 tablespoons butter (or vegan substitute)

Seasonings

• Salt and pepper to taste
• ½ teaspoon nutmeg

Instructions

1. Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and sliced leek, sautéing until they are soft and translucent, about 5 minutes.
2. Cook Potatoes: Add the diced potatoes to the pot and stir, cooking for another 3 minutes to combine flavors.
3. Add Broth and Bring to Boil: Pour in the vegetable broth and bring the mixture to a boil.
4. Simmer Vegetables: Reduce the heat to low and add the chopped cabbage and kale. Let the soup simmer for about 15-20 minutes or until the potatoes are fork-tender.
5. Blend the Soup: Using an immersion blender, puree the soup until smooth. For a bit of texture, leave a few chunks of potatoes unblended.
6. Finish Soup: Stir in the milk and season with salt, pepper, and nutmeg. Heat gently on low for about 5 minutes until warmed through.
7. Serve: Ladle the hot soup into bowls and garnish with sliced green onions before serving.

Notes

• For a vegan version, use plant-based milk and a vegan butter substitute.
• If you don’t have an immersion blender, transfer the soup in batches to a blender carefully to puree.
• You can substitute kale with spinach or other leafy greens if preferred.
• Adjust the thickness of the soup by adding more broth or milk to your desired consistency.
• Leftovers keep well refrigerated for up to 3 days or can be frozen for up to a month.

Keywords: Colcannon soup, Irish soup, potato soup, kale soup, creamy vegetable soup, comfort food, vegetarian soup