Name: Colcannon Soup: Flavorful and Comforting Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Irish
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

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Introduction

Colcannon Soup is a warm and comforting dish inspired by the traditional Irish side of mashed potatoes and cabbage. This creamy, flavorful soup combines tender potatoes, greens, and a touch of nutmeg for a perfect meal on chilly days.

The image shows a close-up view of a silver cooking pot filled with diced pale yellow potatoes, chopped light green celery, finely chopped white onion, and some leafy green vegetables, all mixed together. A wooden spoon with a smooth texture rests inside the pot, partially stirring the ingredients. The background surface is a white marbled texture, adding a clean and bright look to the scene. Photo taken with an iphone --ar 4:5 --v 7

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

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.
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.
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.
Step 4: Using an immersion blender, puree the soup until smooth. If you prefer some texture, you can leave a few chunks of potatoes.
Step 5: Stir in the milk and season with salt, pepper, and nutmeg. Heat the soup gently until warmed through, about 5 minutes.
Step 6: Serve hot, garnished with sliced green onions.

Tips & Variations

For a richer flavor, use a mix of butter and olive oil when sautéing the vegetables.
Swap kale for spinach if you prefer a milder green.
Use almond or oat milk as a plant-based alternative to dairy milk.
Adding a splash of cream at the end can make the soup even creamier.
Leave some potato chunks for extra texture if you don’t like it completely smooth.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain a smooth texture. If the soup thickens after storage, thin it with a bit of milk or broth when reheating.

How to Serve

A rustic brown wooden bowl filled with creamy yellow soup that has chunks of white potatoes and small pieces of green leafy vegetables throughout. On top, there are fresh green parsley leaves and thin green onion rings as garnish. The bowl is placed on a darker textured surface next to a white marbled texture with some parsley leaves scattered around and a wooden spoon resting nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, simply substitute the butter with a vegan alternative and use plant-based milk instead of dairy milk for a delicious vegan version.

Can I prepare this soup in advance?

Absolutely. You can cook the soup up to 2 days in advance and store it in the refrigerator. Reheat gently before serving and add fresh green onions as garnish.