Colcannon Soup
This Colcannon Soup takes a different approach to the Irish style. It's a creamy soup with potatoes and kale that's perfect for St. Patrick's Day or any time you need a quick and easy meal. This Colcannon Soup recipe is suitable for both meat-eaters and children.
Ingredients
Ingredients:
- 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
Instructions
Instructions:
- 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!
Notes
Notes:
- 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.
Nutrition
Calories: 182kcalCarbohydrates: 23gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 956mgPotassium: 477mgFiber: 2gSugar: 4gVitamin A: 2175IUVitamin C: 22mgCalcium: 65mgIron: 2mg
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