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.
Vegan Colcannon Soup – My Version of an Irish Classic Dish
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
- 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 the 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 to soup and cook for a few minutes until kale is done to your liking.
- Add cashew cream to pot and stir until fully combined and cook for another few minutes.
- Top with scallions and enjoy!
Notes
Nutrition
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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 vegans find ways to make mealtimes easier (and healthier).
When she’s not creating new recipes for her blog, you can find Mary Ellen doting on her two shih tzus or exploring the world with her husband.
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!
Kristin says
This soup is delicious!
I doubled the recipe (I feed a family of six) and also added about 2 cups of green cabbage (chopped into small bites). I added the cabbage to the soup about 1/2 way through the potatoes cooking.
This will be a family favorite for years to come!
Thank you for your delicious recipes!
Mary Ellen says
So happy you enjoyed the soup, Kristin! The cabbage was a great addition – very Irish! 🙂
Nancy Park says
Made this for St. Paddy’s day 2020 and it was delicious. We enjoyed vegan sausage with mustard on the side. We will enjoy this wonderful dish again soon.
Mary Ellen says
So happy you enjoyed it, Nancy! Sounds like you had a tasty St Patty’s day!
Michelle says
How about making it a crock pot not just reheating it but cooking it in a crock pot??
Mary Ellen says
Michelle, I love that idea. I’ve not yet done it myself but would say you could probably cook on low heat for 7-8 hours or high heat for 3-4 hours (or until potatoes are tender). Leave out the cashew cream until about 5 mins before you’re ready to serve.
If you try this, let me know how it goes. I’m going to try it next time I make it too.