Name: Colcannon Soup: A Cozy, Vegetable-Packed Comfort Dish Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Irish
Ingredients: 4 medium potatoes, peeled and diced; 1 cup green cabbage, finely chopped; 1 cup kale, stems removed and chopped; 1 medium leek, sliced; 1 onion, diced; 2 green onions, sliced for garnish; 3 cups vegetable broth; 2 cups milk (or plant-based milk); 4 tablespoons butter (or vegan substitute); Salt and pepper to taste; ½ teaspoon nutmeg

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Introduction

This Colcannon Soup blends the comforting flavors of traditional Irish colcannon into a creamy, hearty soup. It’s a warm and satisfying dish perfect for chilly evenings or whenever you crave a taste of homey goodness.

A bowl of creamy soup with a pale yellow base filled with soft, white chunks of potato and bright dark green kale pieces spread evenly throughout. The soup is topped with finely chopped green onions in the center, adding a fresh vibrant touch. Small drops of golden olive oil shine on the surface, along with specks of black pepper scattered across. The soup sits in a speckled beige bowl placed on a white marbled texture, with a rustic wooden spoon beside it and some green herbs around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium potatoes, peeled and diced
1 cup green cabbage, finely chopped
1 cup kale, stems removed and chopped
1 medium leek, sliced
1 onion, diced
3 cups vegetable broth
2 cups milk (or plant-based milk)
4 tablespoons butter (or vegan substitute)
Salt and pepper to taste
½ teaspoon nutmeg
2 green onions, sliced for garnish

Instructions

Step 1: In a large pot, melt the butter over medium heat. Add the diced onion and sliced leek, sautéing until soft and translucent, about 5 minutes.
Step 2: Add the diced potatoes and stir, cooking for another 3 minutes. Then pour in the vegetable broth and bring to a boil.
Step 3: Reduce heat to low and add the chopped cabbage and kale. Let simmer for 15-20 minutes, or until potatoes are fork-tender.
Step 4: Use an immersion blender to puree the soup until smooth, or leave some chunks if you prefer extra texture.
Step 5: Stir in the milk and season with salt, pepper, and nutmeg. Heat gently until warmed through, about 5 minutes.
Step 6: Serve hot, garnished with sliced green onions.

Tips & Variations

Use plant-based milk and vegan butter to make this recipe fully vegan without sacrificing creaminess.
For added richness, stir in a splash of cream or a dollop of sour cream when serving.
Swap kale for spinach if you prefer a milder green or want a quicker cook time.
To add a smoky flavor, include a bit of smoked paprika or cooked bacon if not keeping it vegetarian.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a creamy soup served in a white bowl with speckled rustic edges, placed on a white marbled textured surface. The soup shows layers of pale yellow creamy base with chunks of white potatoes and vibrant deep green kale scattered throughout. On top, there are thin bright green rings of fresh spring onions and a drizzle of golden olive oil creating a glossy effect. Small specks of black pepper are sprinkled over the surface, adding texture and contrast. The soup looks hearty and fresh, making the layers easily visible in the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other greens instead of kale and cabbage?

Yes, you can substitute the kale and cabbage with spinach, collard greens, or Swiss chard. Keep in mind that softer greens may cook faster and require less simmering time.

Is it necessary to puree the soup completely?

No, pureeing is optional. You can blend until smooth or leave it chunky for more texture, depending on your preference.