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 231 kcal
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


  1. Heat oil in large pot. Add onions and garlic and cook until onions are translucent (3-5 mins).

  2. 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).
  3. While the potatoes are cooking, add cashews and water to a high-speed blender* and blend until smooth.

  4. Once potatoes are cooked, mash them a bit with a fork so that half of them are broken apart.

  5. Add kale to soup and cook for a few minutes until kale is done to your liking.

  6. Add cashew cream to pot and stir until fully combined and cook for another few minutes.
  7. Top with scallions and enjoy!

Recipe Notes

*I use a high speed blender like a Vitamix when blending the cashews.

Nutrition Facts
Vegan Colcannon Soup – My Version of an Irish Classic Dish
Amount Per Serving
Calories 231 Calories from Fat 126
% Daily Value*
Fat 14g22%
Carbohydrates 23g8%
Fiber 2g8%
Protein 5.5g11%
Vitamin A 2125IU43%
Vitamin C 15.7mg19%
Calcium 40mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.