With St. Patrick’s Day just around the corner, why not plan to prepare this Irish Colcannon Soup for dinner? It’s a homemade, hearty, and healthy main!
IRISH COLCANNON SOUP
Do you go all out for St. Patrick’s Day celebrations? We don’t do the green beer drinking thing, but we do have an Irish meal, that’s for sure! This year, it’s a toss up between this Irish Colcannon Soup or my traditional colcannon mash.
St. Patrick’s Day is one of those days that everyone seems to enjoy, whether they are Irish or not. North American bars and pubs are well stocked with beer. There’s green food on every menu. And, people wear as much green clothing as they can!
I’m just all about the food! So, every year, I try to get a new recipe posted that showcases the colour green or can fit into Irish cuisine. Last year, I made my Frosted Two Bite Brownies.
And, the year before that, I made my Glazed Lime Donuts with Toasted Coconut. In 2017, it was the Shamrock Nanaimo Squares – they were so addictive and delicious! This year, it’s going to be this Irish Colcannon Soup.
Do you have any traditional St. Patrick’s Day food items that you prepare for your family? Even though I am of Irish decent, our main food item is limited to colcannon. But, that’s because we love it so much!
WHY IS COLCANNON CALLED COLCANNON?
It’s very simple really. Colcannon is derived from the Gaelic “cal ceannann,” which translates to white cabbage. Since cabbage is such an important part of the colcannon recipe, it makes sense!
Colcannon is a rustic and simple Irish side dish. It consists of kale or green cabbage, potatoes, butter, and milk. There are always a few other ingredients too, but those are the basics. I like to add a bit of garlic and onion too. And, in the soup, green onions add great colour and flavour!
WHY DO WE CELEBRATE ST. PATRICK’S DAY?
For years, I would think of St. Patrick’s Day as a day to wear green clothes and to eat green food. I never really thought anything of it! Honestly, I think many of us who celebrate it in some way are like that. Do you know why St. Patrick’s Day is so significant to the Irish?
St. Patrick’s Day is a day in celebration of St. Patrick, the patron saint of Ireland. Born in the late 4th century, he was kidnapped at the age of 16 and taken to Ireland as a slave. He escaped, but returned later to convert the Irish to Christianity.
By the time of his death on March 17, 461, he had established monasteries, churches, and schools. He is credited with driving snakes out of Ireland. Many believe this to mean that he removed wrong-doers and sin from the country.
Also, it is believed that he used the shamrock to explain the trinity to the Irish People. The three leaves of the shamrock represented the father, the son, and the holy spirit.
So, perhaps more obviously, when Irish emigrants spread to North America, they brought with them their stories, traditions, and celebrations. Whether you’re Irish or not, St. Patrick’s Day has most certainly influenced your life at some point or another! And, I couldn’t think of a better way than with a big bowl of Irish Colcannon Soup!
Irish Colcannon Soup
- 2 tablespoons olive oil
- I large white onion, finely chopped
- 2 cloves garlic, minced
- 3 stalks leeks, cut into 1/4 inch slices
- 4 cups cabbage, thinly sliced
- 3 cups kale, roughly chopped
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 6 cups vegetable broth
- 2 pounds baby potatoes, cut in half
- 1/2 cup green onions, sliced
- 1/2 cup heavy whipping cream
- In a large pot, over medium heat, add the olive oil and onions. Cook until the onions are just cooked through – about 3-5 minutes.
- Stir in the garlic, leeks, cabbage, and kale. Continue to cook until the cabbage begins to wilt. This will take 7-8 minutes.
- Next, add the thyme, salt, and black pepper. Stir into the vegetables.
- Pour in the vegetable broth. Stir to combine. Place a lid on the pot and cook for 15 minutes.
- Add the potatoes and stir to combine. Place the lid back on the pot and cook for 20 minutes or until potatoes are cooked through.
- Once the potatoes are cooked, add in the green onions and the cream. Stir well to combine. Turn off the heat and allow soup to sit for 3-5 minutes.
- Serve immediately. Garnish with parsley or more green onions. (Optional.)