Vegan Colcannon Soup – My Version of an Irish Classic Dish
I grew up mainly with my Irish side of the family so potatoes were a big part of dinners when we got together. If there were leftover mashed potatoes, my Nana would make them into potato pancakes the next day. Anytime I have some creamy potatoes, I think of my Nana and the good times I’ve shared with her and it makes me so happy.
Lately, though, potatoes have gotten a bad wrap because of the low carb craze. While I agree that sweet potatoes offer a bigger punch nutritionally, it doesn’t hurt to have some regular old potatoes sometimes. I made some Cauliflower Mashed Potatoes (a mix of cauliflower and mashed potatoes – so good!).
White potatoes, like the russet kind I used in my recipe, are not processed like white bread or pasta, they’re a whole food that contains some vitamins and minerals we need (like potassium and vitamins B6 and C). So let’s give our friend the potato a chance – especially in this tasty Vegan Colcannon Soup!
Vegan Colcannon Soup – My Version of an Irish Classic Dish
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Ingredients
- 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 for a few hours or in hot water for 10 mins
- 1/2 cup water
- Scallions for topping
Instructions
- Heat oil in large pot. Add onions and garlic and cook until onions are translucent (3-5 mins).
- 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).
- While the potatoes are cooking, cashews and water to a high-speed blender and blend until smooth.