Colcannon Soup | Simple, Rustic & Delicious
This Colcannon Soup is a rich, creamy vegetable broth loaded with potatoes, cabbage, and green onions – a comforting vegetarian dish.
Equipment
- large soup pot
Ingredients
Vegetables
- 5 medium carrots grated or ground
- 1 lg. red onion finely minced or ground
- 8 cups vegetable stock or chicken stock
- 1 Tablespoon minced garlic
- 2 teaspoons caraway seeds
- 1 heaping Tablespoon Better than Bouillon vegetable or chicken (optional)
- 3 lbs. baby potatoes halved
- ½ medium head cabbage rough chopped
- 1 cup green onions sliced
- ½ cup heavy whipping cream
Instructions
Preparation
- Finely mince the onion and carrots. Halve the baby potatoes and chop the cabbage and green onions.
Cooking
- Put a couple tablespoons of avocado oil into a large soup pot. Heat the oil over medium-high heat.
- Add the minced carrots and onions. Sauté quickly for 1 to 2 minutes.
- Add the halved baby potatoes, garlic, caraway seed, and vegetable broth. Stir and bring to a boil.
- Reduce heat to medium and cook until potatoes are fork tender.
- Taste the broth and add vegetable base if needed.
- Add the cabbage and green onions. Stir in and cook for 3 to 5 minutes.
- Stir in the cream and serve.
Notes
Serve with a warm crusty loaf of Soda Bread for a complete meal.
Nutrition
Serving: 1cupCalories: 250kcalCarbohydrates: 38gProtein: 6gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 20mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 120IUVitamin C: 50mgCalcium: 8mgIron: 10mg
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