Description
A plant-based twist on the traditional Irish Colcannon. This creamy potato and kale soup is comforting, nutrient-dense, and incredibly easy to make.
Ingredients
Scale
- 2 lbs Yukon Gold potatoes, peeled and diced
- 4 cups vegetable broth
- 3 cups chopped kale, stems removed
- 3 tbsp vegan butter
- 3 cloves garlic, minced
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1 tbsp lemon juice
Instructions
- Melt vegan butter in a large pot over medium heat.
- Sauté minced garlic for 1-2 minutes until fragrant.
- Add diced potatoes and cook for 5 minutes, stirring occasionally.
- Pour in vegetable broth and bring to a boil, then simmer for 15-20 minutes until potatoes are tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in chopped kale and cook for 3-5 minutes until wilted.
- Season with salt, pepper, and lemon juice before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Irish