Colcannon Soup (Vegan)
This vegan colcannon soup is a hearty, satisfying winter soup hiding a lot of cabbage and an unrivaled depth of flavor.
Prep Time5 mins
Cook Time30 mins
Equipment
- Immersion Blender
Ingredients
- 4 medium potatoes
- 1 medium onion
- 1/2 a green cabbage
- 2 tbsp olive oil or cooking oil
- 1 tsp dried thyme
- 2 cups vegetable broth
- 1 15 oz can cannellini beans, undrained
- 1/4 cup vegan butter
- 1/4 cup nutritional yeast
- 1-4 cups water
- salt
- pepper
Instructions
- Scrub and slice or dice the potatoes. Shape doesn't matter since they'll be blended later. No need to peel.
- Boil the potatoes in salted water until they are fork soft all the way through.
- While the potatoes boil, dice the onion and finely chop the cabbage.
- Drain the potatoes and leave them in the strainer.
- Add the cooking oil to the pot followed by the onions, cabbage, and thyme.
- Sautée the cabbage and onions until the cabbage is fully softened, stirring frequently to evenly coat with the oil and evenly sautée. About 10 minutes.
- Return the potatoes to the pot with the cabbage and onions, and add the vegetable broth.
- Add enough water to bring the level of liquid almost level with the vegetables in the pot.
- Simmer 5-10 minutes.
- While the soup is simmering, blend together the cannellini beans (with the aquafaba - liquid from the can), nutritional yeast, and butter until smooth.
- OPTIONAL: For a chunkier soup, remove some of the cabbage and potatoes from the pot with a slotted spoon and set aside. Stir back into the soup after blending.
- Pour the blended bean cream into the simmering soup and use an immersion blender to blend it all together until reaching the desired consistency. I like to leave mine just a little bit chunky, but others prefer it completely smooth - especially if you have picky eaters in the house! If necessary, add more water during blending to thin out the soup.
- Season to taste with black pepper and salt.