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Vegan Colcannon Soup {GF}

[clickToTweet tweet=”This tasty soup is a veganized version of the classic Irish Colcannon. #vegan ” quote=”This tasty soup is a veganized version of the classic Irish Colcannon. “]

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 an easy-to-make warming meal. This Colcannon Soup recipe is both kid and meat-eater approved!

Vegan Colcannon Soup

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 rap 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.

I  made some Cauliflower Mashed Potatoes (a mix of cauliflower and mashed potatoes – so good!) so check those out if you’re looking for another healthy potato dish.

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

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 vegan colcannon soup 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.

Vegan Colcannon Soup

If you make my vegan colcannon soup recipe, let me know what you think by ★ star rating it and leaving a comment below.

Share your pictures of any of my recipes on Instagram and use #vnutrition or tag @maryellenvalverde so I won’t miss it!

4.7 from 10 votes
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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. 

Course Soup
Cuisine American, Irish
Keyword colcannon, vegan colcannon, vegan colcannon soup
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 large servings
Calories 231 kcal
Author Mary Ellen

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 in hot water for 10 mins, then rinsed
  • 1/2 cup water
  • Scallions for topping

Instructions

  1. Heat oil in large pot. Add onions and garlic and cook until onions are translucent (3-5 mins).

  2. 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).

  3. While the potatoes are cooking, add cashews and water to a high-speed blender* and blend until smooth.

  4. Once potatoes are cooked, mash them a bit with a fork so that half of them are broken apart.

  5. Add kale to soup and cook for a few minutes until kale is done to your liking.

  6. Add cashew cream to pot and stir until fully combined and cook for another few minutes.
  7. Top with scallions and enjoy!

Recipe Notes

*I use a high speed blender like a Vitamix when blending the cashews.

Nutrition Facts
Vegan Colcannon Soup – My Version of an Irish Classic Dish
Amount Per Serving
Calories 231 Calories from Fat 126
% Daily Value*
Fat 14g22%
Carbohydrates 23g8%
Fiber 2g8%
Protein 5.5g11%
Vitamin A 2125IU43%
Vitamin C 15.7mg19%
Calcium 40mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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Like my Vegan Colcannon Soup recipe? It would be so wonderful if you could give it some love by sharing!

Reader Interactions

Comments

  2. bmstull11 says

    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!

    Reply

  6. JoJo Potatoes says

    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.

    Reply

  9. Linda and Alex @ Veganosity says

    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

    Reply

  14. Kimmythevegan says

    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!

    Reply

  19. Candace says

    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!

    Reply

    • Mary Ellen says

      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!

      Reply

  20. shaheen says

    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.

    Reply

  21. Amanda says

    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

    Reply

    • Mary Ellen says

      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!

      Reply

  22. Jen says

    This was soooooo yummy!!!! I made it yesterday for St. Patrick’s Day since I couldn’t have the corned beef and cabbage. I ate the entire batch between yesterday and today and I’m going to make another batch because it was so good!

    Reply

    • Mary Ellen says

      Thank you so much Jen! I’m so glad you liked it so much!
      I make it for St Patty’s when everyone else is eating the corned beef and cabbage too. Then people see it and want some of my soup. 🙂

      Reply

  23. Val says

    I am going to try this recipe on St. Patrick’s day when my family comes over for brunch. My husband is highly lactose inntolerant, so this is a perfect option for him. One question, how much water do you add to the cashews? Just enough to cover them or slightly more?
    Thank you,
    Val

    Reply

    • Mary Ellen says

      Hi Val! When soaking the cashews I usually just add slightly more water than covering them because they swell up a bit with the water. After you soak them, rinse and discard the water.
      I hope you enjoy and have a lovely brunch!

      Reply

    • Mary Ellen says

      Hi Crystal! Some substitutes for cashews could be almonds, sunflower seeds, hemp seeds, or sesame seeds but I’m really not sure that those would work the same way. I’ve tried them in other recipes and they’re just not the same as the cashews because the sauce doesn’t get as creamy or as smooth, especially if you don’t have a high-speed blender like a Vitamix. If you do try it, let me know how it turns out.

      Reply

  25. Michele says

    I made this soup tonight, I added mushrooms because they were in the refrigerator and I needed to use them…this soup is absolutely delicious! Thank you for sharing!

    Reply

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