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A comforting bowl of Colcannon Soup might very well warm you up on cold wintery days. It’s a great dish to serve on St. Patrick’s Day, and it’s inspired by Irish colcannon potatoes. Grab a spoon and get ready to eat! This soup-er simple recipe is vegan and gluten-free.
What Is Colcannon?
Colcannon is a traditional Irish dish made with mashed potatoes, kale, or cabbage. Onions, leeks, scallions, chives, and bacon are sometimes used. t’s typically served in the cooler months because it’s perfect comfort soup. In the United States, we eat it to celebrate St. Patrick’s Day, but there’s no reason why we can’t eat it all year.
Why Are Potatoes So Good?
Although I am not Irish, potatoes appear to be an important part of Irish dinners, according to my research.
I also believe it is my responsibility to inform you that not all carbohydrates are made equal. White potatoes, such as the russets in this recipe, are not processed in the same way that white bread or pasta is. They’re a complete food that contains essential vitamins and minerals.
If you are craving potatoes, don’t worry, we have all you might love.
- Herbed Fingerling Potatoes
- Vegan Mashed Potatoes
- Potato Pancake Scones
- Leprechaun Potato Pancakes
- Pesto Potato Salad
Why Should You Prepare This Vegan Soup?
I considered making a regular vegan colcannon, but I liked it so much that I wanted to make it a full meal rather than just a side dish. I always crave soup in the winter, so I decided to make this Irish classic into a wholesome one-bowl meal with potatoes, kale, and onions. It has a simple ingredient and only takes 10 minutes to prepare, making it ideal for even the busiest weeknights. This soup is naturally gluten-free in addition to being vegan. How fantastic is that?
Speaking of soup you might consider these on your cookbook list;
- Leek and Potato Soup
- Split Pea Soup with Cauliflower
- Creamy Spring Greens Soup
- French Onion Soup
- Japanese Udon Noodle Soup (Vegan)
- Vegan Potato Soup Recipe; Comfort Food!
And, because almost everyone enjoys potatoes, this is a fantastic vegan dish that even kids and omnivores will enjoy! It’s so warm and inviting, which is exactly what I need when the weather is still chilly.
Substitutes and Ingredients
There are no hard-to-find ingredients in this soup because it uses common ingredients and pantry staples.
You’ll need the following ingredients to make the recipe:
- If you don’t have any olive oil, don’t worry; you can still sauté in water or veggie broth.
- To add a lot of flavors, onions and garlic are used. While fresh onion and garlic add texture and flavor, you can substitute powdered onion and garlic if you don’t have any on hand.
- For the soup’s base, use vegetable broth. Vegetable stock can be used instead.
- You can use Russet potatoes, but Yukon Gold potatoes can also be used.
- Kale can be substituted for another green, such as spinach, but spinach will heat up faster than kale. You could also use cabbage as a substitute by adding it to the soup about 12 minutes before the potatoes are done cooking.
- Cashews, raw: To give the soup a creamier texture. To make the soup creamy, I didn’t use anything but cashews.
- Seasoning with salt and pepper.
Simply do yourself honor and join me in the kitchen this St. Patrick’s Day to make this delicious Vegan Colcannon Soup. It’ll be well worth it, I promise!
Try Our Colcannon Soup Recipe:
- 4 tsp olive oil can use a few more tablespoons of water if you don't use oil
- 1 small onion chopped
- 3-4 cloves garlic minced
- 4-5 cups vegetable broth
- 2-3 cups russet potatoes peeled and chopped
- kosher salt to taste
- black pepper to taste
- 1-2 cups kale stems removed and chopped
- 1/3 cup cashews soaked in hot water for 10 mins then rinsed
- 4 oz water
- scallions toppings
- In a large saucepan, heat the oil. Cook the onions and garlic. If not using oil, add a splash of water.
- On medium heat, cook the potatoes till fully cooked. Then add salt, pepper, and vegetable broth as needed.
- Whilst the potatoes are cooking, blend the cashews with water in a blender till creamy.
- After the potatoes have been cooked, mashed with a fork.
- Put kale in the soup and cook in a few minutes.
- Add cashew and saute for a few minutes and whisk till fully combined.
- Add scallions on top and have fun!
- Soak the cashews for 4 hours in hot water before blending them in a standard blender.
- Soup can be kept in the refrigerator for up to a week or frozen for up to 3 months.
If you make this Colcannon Soup please leave a comment below and rate the recipe on the recipe card.
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