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
- 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
- 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!
Get your FREE Vegan Made Easy Guide!
You may also enjoy…
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 helping people thrive on a plant-powered diet. Mary Ellen offers a completely holistic and science-based approach to designing a healthy, plant-based life.
When she’s not working with clients or creating new meals for her blog, 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.