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.
Heat oil in large pot. Add onions and garlic and cook until onions are translucent (3-5 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.
*I use a high speed blender like a Vitamix when blending the cashews.