Colcannon Soup Flavorful and Comforting Recipe

Ingredients

• 4 medium potatoes, peeled and diced
• 1 cup green cabbage, finely chopped
• 1 cup kale, stems removed and chopped
• 1 medium leek, sliced
• 1 onion diced
• 3 cups vegetable broth
• 2 cups milk (or plant-based milk)
• 4 tablespoons butter (or vegan substitute)
• to taste salt and pepper
• 0.5 teaspoon nutmeg
• 2 green onions sliced for garnish

Instructions

1. In a large pot, melt the butter over medium heat. Add the diced onion and sliced leek, sautéing until they are soft and translucent, about 5 minutes.
2. Add the diced potatoes to the pot and stir, cooking for another 3 minutes. Then, pour in the vegetable broth and bring it to a boil.
3. Reduce the heat to low and add the chopped cabbage and kale. Let simmer for about 15-20 minutes or until the potatoes are fork-tender.
4. Using an immersion blender, puree the soup until smooth. If you prefer some texture, you can leave a few chunks of potatoes.
5. Stir in the milk and season with salt, pepper, and nutmeg. Heat the soup gently until warmed through, about 5 minutes.
6. Serve hot, garnished with sliced green onions.