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.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 large servings
- 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!
*I use a high speed blender like a Vitamix when blending the cashews.
Calories: 231kcal | Carbohydrates: 23g | Protein: 5.5g | Fat: 14g | Fiber: 2g | Vitamin A: 2125IU | Vitamin C: 15.7mg | Calcium: 40mg | Iron: 2mg