Colcannon Soup | Simple, Rustic & Delicious
This Colcannon Soup is a rich, creamy vegetable broth with hearty chunks of potato, cabbage, and green onions. A delicious vegetarian meal.
Equipment
- Large Soup Pot
Ingredients
- 2 Tablespoons avocado oil
- 5 medium carrots grated or ground
- 1 large red onion finely minced or ground
- 8 cups vegetable stock or chicken stock
- 1 Tablespoon minced garlic
- 2 teaspoons caraway seeds
- salt to taste
- pepper to taste
- 1 heaping Tablespoon Better than Bouillon optional, vegetable or chicken
- 3 lbs. baby potatoes halved
- ½ medium head cabbage rough chopped
- 1 cup green onions sliced
- ½ cup heavy whipping cream
Instructions
- Finely mince the onion and carrots. Halve the baby potatoes and chop the cabbage and green onions.
- Put a couple Tablespoons of avocado oil into a large soup pot that holds at least 6 quarts.
- Heat the oil over medium-high heat and then add the minced carrots and onions. Saute them quickly for 1 to 2 minutes.
- Add the halved baby potatoes, garlic, caraway seed, and vegetable broth to the pot. Stir and bring to a boil.
- Once boiling, reduce heat to medium and cook until potatoes are fork tender.
- Taste the broth and add vegetable base if needed for flavor.
- Add the chopped cabbage and green onions and cook for 3 to 5 minutes.
- Stir in the cream and your Colcannon soup is ready to serve.
Notes
Serve with warm crusty Soda Bread for an added comfort food experience.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 2000IUVitamin C: 50mgCalcium: 60mgIron: 2mg
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