Description

This Colcannon Soup recipes is a creamy and filling potato and cabbage soup that will transport you quickly to Ireland, especially on those colder days where you need food for the soul!

Ingredients

1 large brown onion, peeled and finely chopped
1/2 kilo / 1 pound potatoes, peeled and finely cubed
350 grams / 2 cups cabbage, finely chopped
6 cups hot water
1 vegetable boullion
1 teaspoon salt
350 milliliters / 1 1/2 cups milk

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Instructions

Place the onion into a pot with a drizzle of oil on low to medium heat.
Stir to coat in the oil and cover, cooking until slightly translucent, approximately 5 minutes.
Add in the potatoes and cabbage and stir to warm through.
Increase the heat to medium and add in the hot water and vegetable boullion, stirring to combine.
Simmer with the lid slightly ajar for 25 minutes or until the potatoes are cooked and the cabbage is paler in color.
Remove from the heat and blend until smooth (see note if you do not have an immersion blender).
Add in the milk and stir to combine.
Ladle into your serving bowls.
Serve warm.

Notes

Using a blender: If you do not have an immersion blender, it is best to wait for the soup to cool before you pour into a blender as the pressure from the heat can cause the top of the blender to explode which can cause injuries.

Recipe by Roamingtaste

Nutrition

Calories: 183 calories per serve