Colcannon soup, or Irish potato and cabbage soup, is so easy to make, and it’s also warm and cozy. The creamy texture and the slight sweetness of the cabbage create on of our favorite cold weather soups. It’s also the perfect thing to make for your St. Patrick’s Day dinner.
Happy March! We couldn’t be more excited to welcome this month in with open arms. The first day of spring is March 20th (The same day our cookbook is released!), St. Patrick’s Day is on the 17th, and the world will go from gray to green again. March is good.
To celebrate the end of winter and the beginning of longer days and warmer temperatures, we’re going green this month. Every single recipe will be based on a green vegetable or herb, starting with Colcannon Soup.
Colcannon is an Irish mashed potato dish that’s traditionally made with kale or white (green) cabbage. It’s a simple dish that kept Irish people fed throughout the winter months, as farmers and peasants needed to eat seasonally, and those were the types of foods available to them.
As much as we love mashed potatoes, we wanted to turn this Irish potato recipe into a meal, and that meant adding more plant milk to turn it into a soup.
It’s delicious. It’s warm and cozy. It’s easy to make. It’s a great St. Patrick’s Day recipe.
If you love quick and easy recipes that are also healthy and delicious, then this potato and cabbage soup is for you.
Let’s get to it!
HOW TO MAKE COLCANNON (POTATO & CABBAGE) SOUP
First – Peel and dice the potatoes, put them in a large pot and cover them with water, then bring them to a boil and cook until they’re fork tender.
Second – In a large skillet, melt the butter and add the cabbage and leeks and cook until they begin to soften, then add the green onions and the garlic. It will smell so good in your kitchen!
Third – Drain the potatoes and put them back in the pot with the cabbage and leek mixture and the plant-based milk, and blend with an immersion blender until mostly smooth and creamy. If you don’t have an immersion blender you can use a standing blender. Note that you may have to blend in batches, and be careful not to burn yourself. We always make sure not to go above the fill line, and we put a clean towel over the top and hold it down when we blend hot foods.
Fourth – Salt and pepper to taste. If you like a richer soup, feel free to add more vegan butter. If you like a really watery soup, add more milk.
We like to serve this with a crisp and crunchy salad, like this one. It also helps you keep the green theme going.
WHY WE USED CABBAGE INSTEAD OF KALE IN OUR COLCANNON SOUP
We like the slight sweet taste that the cabbage gives the soup. When you sauté the cabbage with the leeks and butter it develops a lovely flavor that really compliments the potatoes. If you prefer kale, feel free to substitute it for the cabbage.
You won’t want to miss this giveaway! We’re celebrating the release of our first cookbook and we put together and awesome prize for one lucky winner.
Enter here for a chance to win the following:
11 cup Cuisinart Food Processor
Le Crueset Extra Large Grill Pan
A Signed Copy of our Cookbook
$100 donation to Farm Sanctuary in your name
The contest will run through March 19th, so don’t delay!
Make our Colcannon soup recipe and come back and let us know what you think. We love hearing from you! And don’t forget to take a picture and tag us @veganosity on Instagram so we can see your delicious creation.
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- 5 Yukon Gold Potatoes peeled and cubed (make the soup more buttery)
- 4 tbsp vegan butter See Note
- 1 head green cabbage cored and chopped
- 2 Leeks cleaned well and chopped (whites and light green part of the stem)
- 3 green onions chopped, plus more for garnishing
- 3 garlic cloves minced
- 3 cups plant-based milk (See Note)
- Salt and pepper to taste I added 2 ½ tsp of sea salt and 2 tsp black pepper plus more on top to garnish.
- In a large pot, cover the potatoes in water and bring to a boil. Reduce the heat to simmer and let cook for approximately 15 minutes, or until the potatoes are fork tender.
- While the potatoes are cooking, melt the butter in a large skillet on medium heat and add the leeks and cabbage. Stir frequently and cook for approximately 15, or until the cabbage and leeks soften. Add the green onions 10 minutes into cooking the leeks and cabbage. Add the garlic and cook for 2 to 3 minutes, or until it becomes fragrant.
- When the potatoes are done, drain the water and put them back in the pot. Add the leek and cabbage mixture, milk, and salt and pepper to taste. Blend with an immersion blender until mostly creamy. We like a little texture to ours, you can blend until totally creamy if you like. If you like a waterier soup, feel free to add more milk. Bring the soup back to a low boil before serving.
The Nutrition Facts are an estimate only.
Add more butter to the soup when mixing if you like a rich and buttery soup.
Heat the milk if you make it in a standing blender so you won’t have to return it to the pan to warm it.