Vegan Colcannon Soup
This velvety Vegan Colcannon Soup stars tender potatoes, sweet leeks, and hearty greens in a rich, dairy-free broth. The slow-sautéed aromatics—garlic, celery, and leeks—build a deep, savory base, while a splash of plant-based cream lends a silky finish. Each spoonful delivers earthy comfort with a touch of brightness from fresh greens, making it a nourishing bowl of pure satisfaction. A simple yet soul-warming dish that proves vegan cooking can be both wholesome and deeply flavorful.
Ingredients
- extra virgin olive oil2.0 tablespoons
- leeks2.0 medium
- garlic2.0 cloves
- celery1.0 stalk
- russet potatoes3.0 large
- savoy cabbage3.0 cups
- kale8.0 cups
- vegetable broth8.0 cups
- kosher salt2.0 teaspoons
- pepper1.0 teaspoon
- juice of lemon1.0
Nutrition
Directions
- 1
Heat the olive oil in a large pot over medium heat.
- 2
Add the chopped leeks, minced garlic, and diced celery; sauté for 5 minutes until softened.
- 3
Peel and dice the russet potatoes into 1-inch cubes; add to the pot and stir for 2 minutes.
- 4
Add the vegetable broth, salt, and pepper; bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
- 5
Meanwhile, thinly slice the savoy cabbage and kale; add to the pot and cook for 5 minutes until wilted.
- 6
Use an immersion blender to partially blend the soup, leaving some chunky pieces.
- 7
Stir in the lemon juice and adjust seasoning to taste.
- 8
Serve hot, garnished with additional black pepper or a drizzle of olive oil if desired.
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