Oh, soup! Seriously, is there anything more comforting on a chilly day? I just love curling up with a warm bowl, and this Vegetarian Colcannon Soup is my absolute go-to. It’s like a warm hug in a bowl, plus it’s totally vegetarian, making it perfect for Meatless Mondays or anytime you’re craving something wholesome and delicious.
This soup is a twist on the traditional Irish colcannon, but made vegetarian with a whole lot of love! It’s super easy to whip up, and the ingredients are all simple, everyday staples. Potatoes, cabbage, leeks – you probably already have most of what you need! I especially love that it’s packed with veggies and good-for-you ingredients; it’s practically a health food disguised as pure comfort. Honestly, this soup just makes me happy, and I think it’ll make you smile too!
Why You’ll Love This Vegetarian Colcannon Soup
Okay, let me tell you why I’m obsessed with this soup! First off, it’s a total breeze to make. Seriously, even on a busy weeknight, you got this. The flavor? Wow! It’s creamy, savory, and the cabbage adds a lovely, subtle sweetness that I adore. Plus, it’s packed with veggies, so hello, healthy happy tummy! And the best part? It’s so hearty and filling – you won’t need anything else.
Ingredients for the Creamy Vegetarian Colcannon Soup
Alright, let’s talk about what makes this Vegetarian Colcannon Soup so darn delicious! You won’t believe how simple the grocery list is – truly! First up, you’ll need 1 tbsp of good quality olive oil. Then, grab 2 large leeks – and trust me, you *really* want to wash these well to get rid of any grit! Slice ’em up. Next, it’s 2 cloves of garlic, minced, because garlic is life, right? We’re going to need 4 cups of vegetable broth – I usually go for low sodium. Then, a pound of Yukon Gold potatoes, peeled and cubed. Finally add in 4 cups of shredded cabbage, and season it all with salt and pepper to taste – freshly ground black pepper is my fave! For the creamy magic, you’ll need 1/2 cup of milk or cream. And a sprinkle of chopped chives for a little green garnish!
How to Make Vegetarian Colcannon Soup: Step-by-Step Instructions
Okay, friends, let’s get this gorgeous soup going! It’s seriously not complicated, I promise! Make sure you have all your ingredients prepped and ready to go. The key to any good soup is a little patience, so don’t rush these steps. Trust me, it’ll all be worth it in the end!
Preparing the Leeks and Garlic
First things first! Get your pot out, and pour in the olive oil. Now, for the leeks. Slice ’em and wash ’em *thoroughly*! Leeks like to hide dirt in their layers, so rinse them super well under cold water. I usually slice them and then swish them around in a bowl of water – the dirt sinks to the bottom. Once they’re clean, toss them in the pot and cook over medium heat. Keep stirring until the leeks soften up – about 5 minutes. Then, add your minced garlic, and cook for just a minute more, until you can smell that delicious aroma! Careful, it splatters!
Cooking the Potatoes and Cabbage in Your Vegetarian Colcannon Soup
Now, pour in your vegetable broth. Bring it to a boil, then add the cubed potatoes. Reduce the heat and let it simmer until the potatoes are nice and tender – usually about 15-20 minutes, depending on the size of your potato cubes. Next, add the shredded cabbage, and cook until it wilts and softens. Keep an eye on it! Then, it’s time to season! Add salt and pepper to your taste; I always start with a good pinch of salt and a few grinds of that fresh black pepper.
Finishing Touches and Serving Your Vegetarian Colcannon Soup
Almost there, yay! Now, for that creamy, dreamy finish! Stir in your milk or cream. Warm it through – you don’t want to boil it, just heat it gently. Taste the soup and adjust the seasoning if you need to; season until it tastes perfect in *your* opinion! And that’s pretty much it! Ladle your lovely Vegetarian Colcannon Soup into bowls and garnish with some fresh, chopped chives for a pop of color and flavor. Enjoy every single spoonful!
Tips for Success with Your Vegetarian Colcannon Soup
Okay, so you want to make this soup *amazing*, right? Totally get it! Here’s a few little tricks I’ve learned. For a thicker, more luscious soup, don’t be shy about mashing some of those potatoes. You can use a potato masher, or even just a fork, right in the pot – easy peasy! You can mash just a little, or go all out and mash most of the potatoes – it’s up to you and how you like the texture! Taste your soup as you go – seasoning is SO important! You can also add a bay leaf while it simmers for a subtle, earthy depth of flavor – just remember to take it out before serving! Trust me, these little things make all the difference.
Ingredient Notes and Substitutions for Vegetarian Colcannon Soup
Okay, let’s talk ingredients! I get a lot of questions about this, so here’s the lowdown on some of the key players and how you can switch things up. First, the potatoes! I usually use Yukon Golds because they’re creamy and hold their shape, but feel free to swap them with Russets or even red potatoes – whatever you have on hand. For the cabbage, any kind will work – green, Savoy, even Napa cabbage if that’s what you like.
Now, the milk or cream – this is where you can REALLY make it your own! For a richer soup, heavy cream is amazing – but if you’re watching calories, milk works perfectly fine, or even a splash of unsweetened almond milk. Just go with what you enjoy! And don’t be afraid to season to your liking; that’s the whole point of cooking from scratch, isn’t it?
Variations on the Vegetarian Colcannon Soup Theme
Okay, let’s get creative, friends! Once you’ve got the basic recipe down, the fun really begins. Trust me, there are SO many ways to make this Vegetarian Colcannon Soup your *own* signature dish! Feel free to add other veggies! Carrots and celery would be awesome, or how about some chopped parsnips for a sweeter flavor? A pinch of red pepper flakes adds a little kick — just be careful, they can get spicy! I like to sneak in some fresh herbs, like thyme or parsley. Honestly, experiment and have fun with it! That’s the best part!
Serving Suggestions for Your Vegetarian Colcannon Soup
So, you’ve made this amazing soup, and now you want to make it a meal? Awesome! This Vegetarian Colcannon Soup is super versatile. I love serving mine with a crusty loaf of bread – perfect for soaking up every last bit of that creamy goodness! A simple side salad with a light vinaigrette is a great choice too. Or, for a heartier meal, how about some grilled cheese sandwiches? Yum!
Storage and Reheating Vegetarian Colcannon Soup
So, you’ve got leftovers? Yay! That means more deliciousness for later. Let the Vegetarian Colcannon Soup cool completely before you store it. Then, pop it into an airtight container, and it should keep in the fridge for about 3-4 days. Easy peasy!
When you’re ready to enjoy it again, reheat the soup gently on the stovetop over medium heat, stirring occasionally until it’s warmed through. You can also microwave it, but stir it a few times to make sure it heats evenly. If the soup has thickened too much, just stir in a splash of broth or water to thin it out. Enjoy!
Estimated Nutritional Information for Vegetarian Colcannon Soup
Okay, so I’m not a nutritionist, and this is just an estimate, but here’s what you can generally expect per serving (about 1 cup). You’re looking at around 200 calories, with about 8g of fat, 5g protein, and 28g carbs. Plus, it’s got a nice dose of fiber too! Remember, it can change a bit depending on your exact ingredients, but it’s a guide!
Print
Vegetarian Colcannon Soup
- Total Time: 45 min
- Yield: 4 servings
- Diet: Vegetarian
Description
A creamy and comforting soup with potatoes, cabbage, and leeks.
Ingredients
- 1 tbsp olive oil
- 2 leeks, sliced and washed
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 lb potatoes, peeled and cubed
- 4 cups shredded cabbage
- Salt and pepper to taste
- 1/2 cup milk or cream
- Chopped chives for garnish
Instructions
- Heat olive oil in a large pot. Add leeks and cook until softened.
- Add garlic and cook for 1 minute.
- Pour in vegetable broth, add potatoes, and bring to a boil.
- Reduce heat and simmer until potatoes are tender.
- Add cabbage and cook until wilted.
- Season with salt and pepper.
- Stir in milk or cream.
- Garnish with chives before serving.
Notes
- For a thicker soup, mash some of the potatoes.
- You can add other vegetables like carrots or celery.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Irish
