vegan-colcannon

Vegan Colcannon Soup

Creamy and deeply satisfying, this Vegan Colcannon Soup or Vegan Potato Leek Soup is pure comfort in a bowl. Including a big handful of kale adds a punch of color, texture, and nutrition. With a flavor that is reminiscent of Irish colcannon, you can’t go wrong with this cozy soup. Best of all? It’s ready in just 30 minutes.

Ingredients:

  • 2 Tablespoons olive oil (can use a few more tablespoons of water if you don’t use oil)
  • 3 large leeks white and light green parts only, roughly chopped 
  • 3 cloves garlic minced
  • 3 cups vegetable broth or stock
  • 2 cups russet potatoes peeled and chopped into bite-size pieces
  • ½ teaspoons salt
  • ½ teaspoons pepper
  • ¼ teaspoon onion powder
  • 1.5 cups kale stems removed and chopped
  • ½ cup cashews soaked in hot water for 10 mins, then rinsed
  • ½ cup water
  • Scallions for topping

Instructions:

  1. Heat oil in large pot. Add leeks and garlic and cook until onions are translucent (3-5 mins). If you’re not using oil, saute in a little bit of water
  2. 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).
  3. While the potatoes are cooking, add cashews and water to a high-speed blender* and blend until smooth.
  4. Once potatoes are cooked, mash them a bit with a fork so that half of them are broken apart.
  5. Add kale to soup and cook for a few minutes until kale is done to your liking.
  6. Add cashew cream to pot and stir until fully combined and cook for another few minutes.
  7. Top with scallions and enjoy!