Colcannon Soup Flavorful Comforting (Print Version)
Creamy colcannon soup with potatoes, cabbage, and kale delivers warmth and satisfying comfort in every spoonful.
# Ingredients:
→ Main
01 -
4 medium potatoes, peeled and diced
02 -
1 cup green cabbage, finely chopped
03 -
1 cup kale, stems removed and chopped
04 -
1 medium leek, white and light green parts sliced
05 -
1 cup yellow onion, diced
06 -
3 cups vegetable broth
07 -
2 cups milk or unsweetened plant-based milk
08 -
4 tablespoons unsalted butter or vegan alternative
09 -
Salt, to taste
10 -
Black pepper, to taste
11 -
1/2 teaspoon ground nutmeg
→ Garnish
12 -
2 green onions, thinly sliced
# Steps:
01 -
In a large pot over medium heat, melt the butter and add diced onion and sliced leek. Sauté until soft and translucent, approximately 5 minutes.
02 -
Stir in diced potatoes and cook for 3 minutes, allowing them to slightly soften.
03 -
Pour the vegetable broth into the pot and bring to a gentle boil.
04 -
Lower the heat and add chopped cabbage and kale. Simmer uncovered for 15 to 20 minutes, or until potatoes are fork-tender.
05 -
Use an immersion blender to puree until smooth. For a rustic texture, leave a few potato pieces intact.
06 -
Stir in milk, season with salt, black pepper, and nutmeg. Heat gently for 5 minutes, ensuring flavors are well combined.
07 -
Serve hot, topped with sliced green onions.
# Notes:
01 -
For an extra creamy consistency, increase the amount of milk or use a hand blender for a velvety finish.