Colcannon Soup: A Flavorful and Comforting Veggie Blend Recipe
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.
- 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
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
- 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.
- Cook Potatoes: Add the diced potatoes to the pot and stir, cooking for another 3 minutes to combine flavors.
- Add Broth and Bring to Boil: Pour in the vegetable broth and bring the mixture to a boil.
- 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.
- Blend the Soup: Using an immersion blender, puree the soup until smooth. For a bit of texture, leave a few chunks of potatoes unblended.
- Finish Soup: Stir in the milk and season with salt, pepper, and nutmeg. Heat gently on low for about 5 minutes until warmed through.
- 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
