Colcannon Vegan Soup Recipe for Cozy Comfort Meals

Colcannon, a traditional Irish dish, is beloved for its creamy mashed potatoes combined with cabbage or kale. But what if you could enjoy the comforting flavors of colcannon in a warm, hearty soup that’s entirely vegan?

This Colcannon Vegan Soup recipe transforms the classic side dish into a nourishing, cozy meal perfect for chilly evenings or anytime you crave a taste of Ireland with a plant-based twist.

Rich in texture and flavor, this soup blends creamy potatoes, tender kale, and fragrant leeks with vegetable broth and a touch of garlic. It’s simple to prepare but delivers complex comfort in every spoonful.

Whether you’re vegan, vegetarian, or just curious about new recipes, this soup is a must-try. Plus, it’s a fabulous way to sneak in some greens while satisfying your carb cravings.

Read on to discover why you’ll love this recipe, what you need, and how to make it step-by-step!

Why You’ll Love This Recipe

Colcannon Vegan Soup is a beautiful balance of creamy and earthy flavors that warms you from the inside out. Its smooth texture makes it ideal for all ages and tastes, while the kale adds a nutritious punch of vitamins and fiber.

This soup is incredibly versatile and easy to customize. It’s perfect for meal prepping, freezes well for future meals, and can be whipped up with minimal ingredients.

Plus, it’s gluten-free, dairy-free, and made entirely with whole foods, making it a healthy choice without sacrificing taste.

Enjoy a bowl of this soup as a light lunch, a comforting dinner, or even as a starter for a festive meal. Its Irish roots add a charming cultural touch, perfect for St.

Patrick’s Day or any day you want a little luck and comfort.

Ingredients

• 4 large potatoes, peeled and diced (Yukon Gold or Russet)
• 1 medium leek, washed and sliced (white and light green parts only)
• 3 cups kale, chopped and tough stems removed
• 4 cups vegetable broth (low sodium preferred)
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 1/2 cup unsweetened plant-based milk (such as oat or almond milk)
• 2 tbsp olive oil or vegan butter
• Salt and pepper, to taste
• Fresh chives, chopped for garnish (optional)
• 1 tsp smoked paprika (optional, for depth of flavor)

Equipment

• Large pot or Dutch oven
• Sharp knife
• Cutting board
• Wooden spoon or spatula
• Potato masher or immersion blender
• Measuring cups and spoons
• Ladle for serving

Instructions

1. Prepare the vegetables: Peel and dice the potatoes into evenly sized chunks for quick cooking. Slice the leek thinly, making sure to rinse well between layers to remove dirt. Chop the kale, removing tough stems.
2. Sauté aromatics: In your large pot, heat the olive oil over medium heat. Add the chopped onion and leek, cooking gently until they soften and become translucent, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning.
3. Add potatoes and broth: Pour in the diced potatoes and vegetable broth. Increase heat to bring the mixture to a boil, then reduce to a simmer. Cover and let cook for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
4. Incorporate kale and season: Add the chopped kale along with salt, pepper, and smoked paprika if using. Simmer uncovered for another 5-7 minutes until the kale is tender but still vibrant green.
5. Blend the soup: Use a potato masher for a chunkier texture or an immersion blender for a smoother, creamier consistency. If you prefer a very smooth soup, blend until no lumps remain.
6. Add plant milk: Stir in the plant-based milk to achieve a silky texture. Adjust seasoning to taste, adding more salt or pepper as needed.
7. Serve hot: Ladle the soup into bowls and garnish with chopped fresh chives for a pop of color and added flavor.

Tips & Variations

Tip: To save time, use pre-washed, pre-cut kale and leeks available in many grocery stores. You can also swap kale for cabbage to stick closer to the traditional colcannon flavors.

For added protein, stir in cooked white beans or chickpeas just before serving. This turns the soup into a more filling meal.

If you like some heat, add a pinch of red pepper flakes or a dash of hot sauce when serving.

For a smoky twist, consider topping the soup with crispy vegan bacon bits or smoked almonds.

Want to enhance the creaminess? Add a dollop of vegan sour cream or cashew cream as a garnish.

Nutrition Facts

Serving Suggestions

This Colcannon Vegan Soup pairs beautifully with crusty whole-grain bread or a fresh green salad for a light yet satisfying meal. For a heartier option, serve alongside roasted vegetables or vegan sausage.

It also makes a fantastic starter for a themed dinner featuring Irish recipes. Try complementing it with a side of Thelma Sanders Squash Recipe or a simple vegan soda bread.

For a unique twist, drizzle a little truffle oil or sprinkle some toasted pumpkin seeds on top to add texture and flavor.

Conclusion

This Colcannon Vegan Soup is a delightful reimagining of an Irish classic, offering warmth, nutrition, and comfort in every bowl. Its creamy texture and subtle earthy notes make it an ideal choice for those seeking a wholesome, plant-based meal without complexity.

Whether you’re new to vegan cooking or a seasoned pro looking for fresh ideas, this soup is a versatile recipe that will quickly become a staple in your kitchen. The combination of potatoes, kale, and leeks is not only delicious but also packed with nutrients that support a healthy lifestyle.

Don’t forget to explore other tasty recipes on the blog like the Bariatric Meatloaf Recipe for hearty dinner ideas or the tangy and spicy Pickled Cherry Pepper Recipe to add zing to your meals. Happy cooking!

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