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Vegan Colcannon Soup Recipe

Traditional Colcannon Soup from Ireland has just been made VEGAN!
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course dinner, lunch, Soup
Cuisine American, Irish, Vegan
Servings 6 people

Ingredients
  

  • 8 Russet potatoes Washed, peeled, chopped into large chunks
  • 1/2 Cabbage head Washed and chopped
  • 1 Yellow onion (medium) Chopped
  • 2 Garlic cloves Minced
  • 32 Oz Vegetable broth Carton
  • 6 tbsp Vegan butter
  • 1 tbsp Apple cider vinegar
  • 2 Bay leaves
  • Salt and pepper To taste

Instructions
 

  • Melt half stick of vegan butter (4 tbsp) in large stockpot.
  • Add onion. Cook until onions are translucent.
  • Add garlic and cook one minute until fragrant.
  • Add broth, potatoes, bay leaves, a palmful of salt and a pinch of pepper. Heat to a light boil. Let cook for 10 minutes over medium heat. (NOTE: I sometimes add some extra water, depending on if I want my soup to be thin or thicker like stew. The choice is yours)
  • Add one tablespoon of apple cider vinegar (this cuts down on the smell of the cabbage when it boils)
  • Add cabbage. Taste and add extra salt and pepper, if needed. This is also where you can add any extra herbs or spices you'd like (optional).
  • Bring it back to a boil and cook for another 15 minutes until cabbage is softened and potatoes are cooked.
  • Servewith a tab of vegan butter on top. We also enjoy eating crusty bread with herbbutter and dipping it into our colcannon soup!
Keyword dinner, easy, lunch, soup, vegan