This Vegan Colcannon Soup is a twist on the Irish classic. This creamy soup is filled with potatoes and kale and is perfect for a St. Patrick’s Day celebration or anytime you need a cozy, warming meal.Â
My Potato Beginnings
I grew up mainly with my Irish side of the family so potatoes were a big part of dinners when we got together. If there were leftover mashed potatoes, my Nana would make them into potato pancakes the next day. Anytime I have some creamy potatoes, I think of my Nana and the good times I’ve shared with her and it makes me so happy.
Lately though, potatoes have gotten a bad wrap because of the low carb craze. While I agree that sweet potatoes offer a bigger punch nutritionally, it doesn’t hurt to have some regular old potatoes sometimes. White potatoes, like the russet kind I used in my recipe, are not processed like white bread or pasta, they’re a whole food that contains some vitamins and minerals we need (like potassium and vitamins B6 and C).  So let’s give our friend the potato a chance  – especially in this tasty Vegan Colcannon Soup!
Vegan Colcannon Soup
While my family loved potatoes and made them often, I never had colcannon growing up. I’m pretty sure that had to do with the fact that my family didn’t eat vegetables (except random canned ones) so we never had kale or cabbage for anything.
Once I tried colcannon, I loved it! Adding 2 of my favorite veggies together? Yes, please! I thought about doing a regular vegan colcannon, however, in the winter I always crave soup so I decided to do a soup version still using onions, potatoes, and kale. I think it turned out really nice and I hope you do too! I’ve made this recipe numerous times while testing and still can’t get enough of it. I think I’m going to try a version with cabbage too and I’ll keep you updated on how that works.
This tasty soup is a veganized version of the classic Irish Colcannon. Click To Tweet
Vegan Colcannon Soup – My Version of an Irish Classic Dish
This Vegan Colcannon Soup is a twist on the Irish classic. This creamy soup is filled with potatoes and kale and is perfect for a St. Patrick’s Day celebration or anytime you need a cozy, warming meal.
Ingredients
- 2 TB olive oil
- 1 small onion , chopped
- 3 cloves of garlic , minced
- 3 cups vegetable broth/stock
- 2 cups russet potatoes , peeled and chopped into bite-size pieces
- 1/2 tsp salt
- 1/2 tsp pepper
- 1.5 cups kale , stems removed and chopped
- 1/2 cup cashews , soaked for a few hours or in hot water for 10 mins
- 1/2 cup water
- Scallions for topping
Instructions
- Heat oil in large pot. Add onions and garlic and cook until onions are translucent (3-5 mins).
- Add vegetable broth, potatoes, salt and pepper to pot and cook covered on medium until potatoes are fully cooked and are starting to break apart (about 20 mins).
- While potatoes are cooking, add cashews and water to a high speed blender and blend until smooth.
- Once potatoes are cooked, mash them a bit with a fork so that half of them are broken apart.
- Add kale and cook for a few minutes until kale is fully cooked.
- Add cashew cream to pot and stir until fully combined and cook for another few minutes.
- Top with scallions and enjoy!
You may also enjoy…
Roasted Tomato Chickpea Soup
Asian-Inspired Butternut Squash Noodle Bowl
Creamy Corn Chowder
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Like my Vegan Colcannon Soup recipe? It would be so wonderful if you could give it some love by sharing!
Great idea to turn it into a cozy soup!
Hey Mary Ellen, I happen to be part Irish and love finding new recipes to try. This looks amazing and I will be giving it a test drive. Thanks for yet another great recipe!
Thanks so much Barbara! I really hope you like it!
I love colcannon. I love that you turned it into a soup!
Thanks Diane! I wanted to do a vegan take on it then figured why not do a soup since I love them so much?!
This looks so savory and comforting. I’m a big potato fan, so this would fit right into my life. I’ve never had Colcannon before. I love your soupified version 🙂
Thank you so much Melissa! I know you’re a potato fan from all of your amazing soups with potatoes! I still need to make your “clam” chowder!
I love Colcannon and a soup. ….. WOW! Thank you! When do you add kale to your version? At the end?
Hi Cindy! I can’t believe I forgot the kale! I went over the recipe so many times and still forgot it.
I’ve updated the recipe!
This looks & sounds absolutely lovely!
…but I don’t see the Kale? It appears to be missing from both the ingredient list & the recipe directions.
Thanks so much JoJo!
Yes, I can’t believe I forgot it. I updated the recipe!
I’ve heard of Colcannon, but I never really knew what it was. You soup looks amazing! I can’t wait to make it. You’ve got some of my favorite ingredients here!
Thank you so much Amy! <3
This looks wonderful and reminds me of a dish I used to love at an Irish restaurant in Florida, can’t wait to try and thanks!
Ooh, was it a vegan restaurant? In south Florida? I go down to the Miami area a few times a year so let me know if you have any recommendations!
I love potato soup with greens, this sounds delicious! I And I agree, potatoes have so much going on, yet they get such a bad rap
They totally do Linda! I hope more people jump on the potato bandwagon!
kale in soup itself convinced me to try this:) great ingredients..
Thanks Uma! I hope you like it!
This is so original! I need to make it as soon as possible as it’ll make me feel at “home” once again. Stunning photos by the way!
Let me know what you think when you try it! I’ll be awaiting your decision becasue you know what real colcannon tastes like!
This looks so creamy and delicious! I certainly don’t need any persuading to eat more potatoes. I love them!
Me either! Potatoes and I are a perfect match. 🙂
ahhhh!! Cashews to make it creamy! YUM!! What a wonderful idea. I bet this tastes amazing.
Cashews are my favorite creamy thing! Thanks so much Julie! 🙂
I have Irish roots too! And grew up lovingly enjoying my potatoes =)
“it doesn’t hurt to have some regular old potatoes sometimes.” Agreed! I gave them up for a bit, being a bit of a potato snob, but have reintroduced them about a year ago. They totally help stave off my chip cravings. Healthier eating white potatoes than potato chips 😉
This sounds good! I’m going to have to make this for our St. Patrick’s day supper!
Yes, potatoes were life for me for in my younger days! I got a bit snobbish too but every once in a while we need a nice white potato. 🙂
If it’s another way to enjoy potatoes, I’m in. Plus I just love soup.
Thanks Nicole! Any way to enjoy potatoes is good with me!
I love potato soup, and this one looks so festive for St. Patrick’s Day! Yum!
Thanks so much Sarah! Excited to eat it for St Patty’s day too!
You can never beat a good soup and this looks like a real humdinger! Thanks so much for taking the time to take part in Meat Free Mondays.
I love your Meat Free Mondays Jac! Thanks so much, I have been enjoying this soup a lot lately!
Where did you up date the recipe? I can’t get it.
Hi Ida, I’m sorry I don’t really understand your question. The recipe is above. Are you having a problem seeing a specific part of it?
This is the first time I’ve tried cashew cream. Oh my gosh!! Best soup ever! My soup hating 11 year old son even inhaled a bowl! Thank you!
Candace, I am so glad you liked it. And that’s such a compliment that your son liked it too. I really appreciate you letting me know – that made my day!
Love that the creaminess comes from the cashew nuts, thank you so much for sharing with #EatYourGreens. The Round up will be up later today. Happy April.
Thanks Shaheen! I’ll check it out!
I made in instant pot. Put all ingredients in pot except cashew cream, cooked for 3 minutes quick release. Then added cashew cream . Then I used immersion bkender. I blended til smooth then added kale and put lid on til ready to eat. Delicious
Oh wow! I’m glad to know it works in an Instant Pot too. I’m hoping to get one for Christmas so I’m going to try this way then.
I’m so glad you liked it Amanda!