Colcannon Soup Flavorful Comforting (Print Version)
# Ingredients:
→ Vegetables
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, sliced
05 -
1 onion, diced
06 -
2 green onions, sliced, for garnish
→ Liquids
07 -
3 cups vegetable broth
08 -
2 cups milk or plant-based milk
→ Other
09 -
4 tablespoons butter or vegan substitute
10 -
Salt and pepper, to taste
11 -
0.5 teaspoon ground nutmeg
# Instructions:
01 -
In a large pot, melt the butter over medium heat. Add the diced onion and sliced leek, cooking until soft and translucent, approximately 5 minutes.
02 -
Stir in the diced potatoes and cook for an additional 3 minutes. Pour in the vegetable broth and bring to a gentle boil.
03 -
Reduce heat to low and add the chopped cabbage and kale. Simmer for 15 to 20 minutes until the potatoes are fork-tender.
04 -
Using an immersion blender, puree the soup until silky. For a chunkier texture, leave some potato pieces intact.
05 -
Stir in the milk and season with salt, pepper, and nutmeg. Heat gently until warmed through, about 5 minutes.
06 -
Ladle into bowls and top with sliced green onions before serving.
# Notes:
01 -
For extra creaminess, use full-fat milk or unsweetened plant-based alternatives.
02 -
A balance of potato chunk and pureed soup yields the best texture.