Vegan Colcannon Soup

Name: Vegan Colcannon Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Cuisine: European
Ingredients: 2 tbsp Extra Virgin Olive Oil (2 tablespoons extra virgin olive oil); 2 pieces Leeks (2 medium leeks, tough green outer leaves removed, washed well (see Kitchen Tip), and thinly sliced); 2 cloves Garlic (2 cloves garlic, chopped); 1 stalk Celery (1 stalk celery (with leaves), roughly chopped); 3 cup Russet Potato (3 large russet potatoes, peeled and cut into cubes (about 2 cups)); 3 cup Savoy Cabbage (¼ head savoy cabbage, roughly chopped (3 cups)); 8 cup Kale (1 head kale, stemmed and roughly chopped (about 8 cups)); 8 cup Vegetable Broth (8 cups Roasted Vegetable Stock or store-bought low-sodium vegetable broth); 2 tsp Kosher Salt (2 teaspoons kosher salt); 1 tsp Black Peppercorns (1 teaspoon freshly ground black pepper); 1 piece Lemon (Juice of 1 lemon)

55 minEuropean

Servings8

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian
Whole30

Steps

1Heat the oil in a large stockpot set over medium-high heat, until it shimmers.
2Add the leeks, garlic, and celery, and cook, stirring frequently, for 3 to 4 minutes, until the edges are golden.
3Add the parsnips, potatoes, cabbage, kale, stock, salt, and pepper and stir well. Reduce the heat to medium and cover.
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.
5Add the lemon juice.
6Using an immersion blender (or working in batches in a blender), pure until completely smooth.
7Serve immediately or store in an airtight container for up to 3 days.