Colcannon Soup Flavorful Comforting (Print View)
Creamy colcannon soup with potatoes, cabbage, and kale delivers rich flavor and hearty comfort in every bowl.
# What You'll Need:
→ Vegetables
01 -
4 medium potatoes, peeled and diced
02 -
1 cup green cabbage, finely chopped
03 -
1 cup kale, stems removed and chopped
04 -
1 medium leek, sliced
05 -
1 onion, diced
06 -
2 green onions, sliced for garnish
→ Liquid and Dairy
07 -
3 cups vegetable broth
08 -
2 cups milk or unsweetened plant-based milk
→ Fat and Seasonings
09 -
4 tablespoons butter or vegan butter
10 -
Salt and pepper, to taste
11 -
1/2 teaspoon ground nutmeg
# Directions:
01 -
Melt butter over medium heat in a large pot. Add diced onion and sliced leek, cooking until soft and translucent, approximately 5 minutes.
02 -
Incorporate diced potatoes, stirring well. Cook for 3 additional minutes to allow the flavors to meld.
03 -
Pour in vegetable broth and bring to a boil. Lower the heat to a simmer, then add chopped cabbage and kale. Simmer for 15 to 20 minutes, or until potatoes are fork-tender.
04 -
Using an immersion blender, puree the mixture until smooth. For a heartier texture, retain some potato pieces as desired.
05 -
Stir in milk and season generously with salt, pepper, and nutmeg. Warm gently over low heat for about 5 minutes, ensuring the soup does not boil.
06 -
Ladle hot soup into bowls and top with sliced green onions before serving.
# Notes:
01 -
For enhanced flavor, use Yukon Gold potatoes and unsweetened plant-based milk for vegan adaptation.