Ingredients
| Name | Amount (Metric / US) |
|---|---|
| EXTRA VIRGIN OLIVE OIL | 2 Tbsps |
| LEEKS | 2 medium |
| GARLIC | 2 cloves |
| CELERY | 1 stalk |
| RUSSET POTATOES | 3 large |
| SAVOY CABBAGE | 210 g / 3 cups |
| KALE | 168 g / 8 cups |
| VEGETABLE BROTH | 1.92 l / 8 cups |
| KOSHER SALT | 2 tsps |
| PEPPER | 1 tsp |
| JUICE OF LEMON | 1 |
Vegan Colcannon Soup
Vegan Colcannon Soup is an European recipe that serves 8. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe has 203 calories, 7g of protein, and 5g of fat per serving. For $1.48 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. 1 person were impressed by this recipe. It works well as a rather cheap hor d'oeuvre. This recipe from Foodista requires pepper, juice of lemon, garlic, and russet potatoes. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a great spoonacular score of 82%. Try Vegan Colcannon Soup, Vegan Colcannon, and Colcannon Bites With Collard Greens (Vegan) for similar recipes.
Instructions
Heat the oil in a large stockpot set over medium-high heat, until it shimmers. Add the leeks, garlic, and celery, and cook, stirring frequently, for 3 to 4 minutes, until the edges are golden. Add the parsnips, potatoes, cabbage, kale, stock, salt, and pepper and stir well. Reduce the heat to medium and cover. Bring the soup to a boil; then reduce the heat to a low simmer. Cook for 30 to 35 minutes, until the vegetables are tender and soft. Add the lemon juice. Using an immersion blender (or working in batches in a blender), pure until completely smooth. Serve immediately or store in an airtight container for up to 3 days.
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