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Irish Colcannon Soup
Course:
Main Course
Cuisine:
Irish
Prep Time:
20
minutes
minutes
Cook Time:
55
minutes
minutes
Total Time:
1
hour
hour
15
minutes
minutes
Servings:
8
servings
Calories:
203
kcal
Author:
Lord Byron's Kitchen
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!
Print Recipe
Ingredients
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
Instructions
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.)
Nutrition
Calories:
203
kcal
|
Carbohydrates:
28
g
|
Protein:
4
g
|
Fat:
9
g
|
Saturated Fat:
4
g
|
Cholesterol:
20
mg
|
Sodium:
1025
mg
|
Potassium:
689
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
3201
IU
|
Vitamin C:
67
mg
|
Calcium:
81
mg
|
Iron:
2
mg