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4.75 from 12 votes

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
Keyword colcannon, vegan colcannon, vegan colcannon soup
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 large servings
Calories 231kcal
Author Mary Ellen


  • 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