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!
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
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.
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!
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 in hot water for 10 mins, then rinsed
- 1/2 cup water
- Scallions for topping
Instructions
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Heat oil in large pot. Add onions and garlic and cook until onions are translucent (3-5 mins).
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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).
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While the potatoes are cooking, add cashews and water to a high-speed blender* and blend until smooth.
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Once potatoes are cooked, mash them a bit with a fork so that half of them are broken apart.
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Add kale to soup and cook for a few minutes until kale is done to your liking.
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Add cashew cream to pot and stir until fully combined and cook for another few minutes.
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Top with scallions and enjoy!
Recipe Notes
*I use a high speed blender like a Vitamix when blending the cashews.
You may also enjoy…
Creamy Vegetable Soup
Roasted Tomato Chickpea Soup
Jackfruit Chili
Like my Vegan Colcannon Soup recipe? It would be so wonderful if you could give it some love by sharing!
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who helps clients regain their energy, confidence and health by adapting and enjoying a plant-based diet. By uniting her functional nutrition education with her passion for plants and mindfulness, Mary Ellen offers a completely holistic and science-based approach to designing a healthy, plant-based life. When she’s not reading up on the latest nutrition research, you can find Mary Ellen doting on her two rescue shih tzus, creating the perfect vegan mac & cheese, or exploring the world with her husband.
Strength and Sunshine says
Great idea to turn it into a cozy soup!
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!
Mary Ellen says
Thanks so much Barbara! I really hope you like it!
Dianne says
I love colcannon. I love that you turned it into a soup!
Mary Ellen says
Thanks Diane! I wanted to do a vegan take on it then figured why not do a soup since I love them so much?!
Melissa | Vegan Huggs says
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 🙂
Mary Ellen says
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!
Cindy says
I love Colcannon and a soup. ….. WOW! Thank you! When do you add kale to your version? At the end?
Mary Ellen says
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!
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.
Mary Ellen says
Thanks so much JoJo!
Yes, I can’t believe I forgot it. I updated the recipe!
Amy Katz from Veggies Save The Day says
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!
Mary Ellen says
Thank you so much Amy! <3
Christine @ Run Plant Based says
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!
Mary Ellen says
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!
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
Mary Ellen says
They totally do Linda! I hope more people jump on the potato bandwagon!
Uma Srinivas says
kale in soup itself convinced me to try this:) great ingredients..
Mary Ellen says
Thanks Uma! I hope you like it!
kateringforveggies says
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!
Mary Ellen says
Let me know what you think when you try it! I’ll be awaiting your decision becasue you know what real colcannon tastes like!
Mel | avirtualvegan.com says
This looks so creamy and delicious! I certainly don’t need any persuading to eat more potatoes. I love them!
Mary Ellen says
Me either! Potatoes and I are a perfect match. 🙂
Julie @ Running in a Skirt says
ahhhh!! Cashews to make it creamy! YUM!! What a wonderful idea. I bet this tastes amazing.
Mary Ellen says
Cashews are my favorite creamy thing! Thanks so much Julie! 🙂
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!
Mary Ellen says
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. 🙂
Nicole Dawson says
If it’s another way to enjoy potatoes, I’m in. Plus I just love soup.
Mary Ellen says
Thanks Nicole! Any way to enjoy potatoes is good with me!
frieddandelions says
I love potato soup, and this one looks so festive for St. Patrick’s Day! Yum!
Mary Ellen says
Thanks so much Sarah! Excited to eat it for St Patty’s day too!
Jac -Tinned Tomatoes (@tinnedtoms) says
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.
Mary Ellen says
I love your Meat Free Mondays Jac! Thanks so much, I have been enjoying this soup a lot lately!
Ida says
Where did you up date the recipe? I can’t get it.
Mary Ellen says
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?
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!
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!
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.
Mary Ellen says
Thanks Shaheen! I’ll check it out!
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
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!
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!
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. 🙂
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
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!
Crystal CDC says
What can be used as a substitute for cashews? I am deathly allergic.
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.
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!
Mary Ellen says
I’m so happy you enjoyed it Michele! 🙂
Jen says
Best for Paddy’s Day! My family love this one.
Margaret Carroll says
Tasted great – thanks for the idea!
Brittany says
Do you think I could make it a day ahead then heat in a crockpot for a Saint Patrick’s Day party?
Mary Ellen says
Hi Brittany! I’ve definitely reheated it before, though not in a crockpot, but I think it should be fine. You might need to add just a little more veggie broth/stock to so it doesn’t get too thick. Sometimes the cashew cream makes things a little thicker when it’s reheated. Let me know how it goes!