Vegan Colcannon Soup
Ready in : 45 mins
Vegan Colcannon Soup is an European recipe that serves 8. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe has 203 calories, 7g of protein, and 5g of fat per serving. For $1.48 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. 1 person were impressed by this recipe. It works well as a rather cheap hor d'oeuvre. This recipe from Foodista requires pepper, juice of lemon, garlic, and russet potatoes. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a great spoonacular score of 82%.
Ingredients
extra virgin olive oil
2 tablespoons
leeks
2 medium
garlic
2 cloves
celery
1 stalk
russet potatoes
3 large
savoy cabbage
3 cups
kale
8 cups
vegetable broth
8 cups
kosher salt
2 teaspoons
pepper
1 teaspoon
juice of lemon
1
Cooking in Steps
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1Heat the oil in a large stockpot set over medium-high heat, until it shimmers.
cooking oil
pot -
2Add the leeks, garlic, and celery, and cook, stirring frequently, for 3 to 4 minutes, until the edges are golden.
celery
garlic
leek
-
3Add the parsnips, potatoes, cabbage, kale, stock, salt, and pepper and stir well. Reduce the heat to medium and cover.
parsnip
potato
cabbage
pepper
stock
kale
salt
-
4Bring the soup to a boil; then reduce the heat to a low simmer. Cook for 30 to 35 minutes, until the vegetables are tender and soft.
vegetable
-
5Add the lemon juice.
lemon juice
-
6Using an immersion blender (or working in batches in a blender), pure until completely smooth.
immersion blender
blender -
7Serve immediately or store in an airtight container for up to 3 days.
