Vegan Colcannon Soup-A Twist On The Irish Classic


  • 2 TB extra virgin olive oil

  • 1 small onion chopped

  • 3 cloves of garlic minced

  • 3 cups vegetable broth/stock

  • 2 cups russet potatoes peeled and chopped into bite-size pieces

  • 1/2 tsp salt

  • 1/2 tsp pepper

  • 1.5 cups kale stems removed and chopped

  • 1/2 cup cashews soaked in hot water for 10 mins, then rinsed

  • 1/2 cup water

  • Scallions for topping


  1. Heat oil in large pot. Add onions and garlic and cook until onions are translucent (3-5 mins).

  2. Add vegetable broth, potatoes, salt and pepper to pot and cook covered on medium until potatoes are fully cooked and are starting to break apart (about 20 mins).

  3. While the potatoes are cooking, add cashews and water to a high-speed blender* and blend until smooth.

  4. Once potatoes are cooked, mash them a bit with a fork so that half of them are broken apart.

  5. Add kale to soup and cook for a few minutes until kale is done to your liking.

  6. Add cashew cream to pot and stir until fully combined and cook for another few minutes.

  7. Top with scallions and enjoy!

Recipe Notes

*Best to use a high speed blender like a Vitamix when blending the cashews.

Peggy Van Cleef