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Vegan Colcannon Soup {GF}

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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

This tasty soup is a veganized version of the classic Irish Colcannon. Click To Tweet

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

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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
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 for a few hours or in hot water for 10 mins
  • 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*
Total Fat 14g 22%
Total Carbohydrates 23g 8%
Dietary Fiber 2g 8%
Protein 5.5g 11%
Vitamin A 42.5%
Vitamin C 19%
Calcium 4%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

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Vegan Irish Colcannon Soup | This Vegan Colcannon Soup is a twist on the Irish classic and is filled with potatoes and kale. It's a perfect vegan recipe for St Patrick's Day or anytime you need an easy to make cozy meal. This vegan soup recipe is gluten-free and both kid and meat-eater approved! #vegansoup #vegancolcannon #vnutrition #vegancolcannonsoup #veganirishrecipes #vegancolcannonrecipe
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Comments

  2. 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. 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. 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. 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. 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

    • 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. 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. 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

    • 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. 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

    • 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

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  5. 25+ Greatest Vegan St. Patrick’s Day Recipes - Healtylifetip Health and Fitness News, Tips, Recipes, Relationship and Exercises says:

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