Vegan Irish Colcannon Soup
Perfect for St. Patrick's Day, this hearty soup is full of potatoes, cabbage, and delicious flavor.
Ingredients
- 3 tablespoon vegan butter
- 2 leeks, thinly sliced white and light green parts only
- 3 cup chopped cabbage
- 2 tablespoon flour
- 4 potatoes, peeled and cubed
- 5 cups vegetable broth
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- ½ cup non-dairy milk
Instructions
- In a large pot, melt the vegan butter over medium heat. Add the leeks and cabbage and cook for about 5 minutes, stirring occasionally.
- Add the flour and cook for 1 minute, stirring constantly.
- Stir in the chopped potatoes, vegetable broth, salt, pepper, and garlic. Bring to a boil, lower the heat, and simmer for 20 minutes.
- Stir in the non-dairy milk and taste for seasoning. Serve as is with some homemade biscuits or use an immersion blender for a creamier texture.
Notes
- The type of broth you use will affect the color of the finished soup. I used a dark colored vegetable stock which led to a darker soup.
- Do not use coconut milk for your non-dairy milk. The coconut flavor does not work in this soup.
- Using an immersion blender is optional but I recommend it. I blend it to make it creamy but still leave plenty of chunks of potatoes and cabbage. You can also use a blender to blend in batches.
- Once cooled, store leftover soup in an airtight container in the fridge for up to 4 days.
Equipment
- Large soup pot
- Immersion blender (Optional)
Nutrition
Calories: 204kcalCarbohydrates: 36gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.03gSodium: 1051mgPotassium: 744mgFiber: 5gSugar: 5gVitamin A: 1259IUVitamin C: 44mgCalcium: 75mgIron: 2mg
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