Vegan Colcannon Soup

Recipe and photo by Tami Ganeles Weiser Yield:  8 servings
Prep Time:  25 minutes Cook Time:  40 minutes

Vegan Colcannon Soup

Colcannon, an Irish classic mash of potatoes and cabbage, is transformed into a soup that is rich in body from the potatoes, sweet from parsnips, green from kale and cabbage, and punched up with the freshness of lemon.


2 tablespoons extra-virgin olive oil

2 medium leeks, tough green outer leaves removed, washed well (see Kitchen Tips), and thinly sliced

2 cloves garlic, chopped

1 stalk celery (with leaves), roughly chopped

3 large russet potatoes, peeled and cut into cubes (about 2 cups)

¼ head savoy cabbage, roughly chopped (about 3 cups)

1 head kale, stemmed and roughly chopped (about 8 cups)

8 cups Roasted Vegetable Stock or store-bought low-sodium vegetable broth

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

Juice of 1 lemon


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

Kitchen Tips

  1. If you haven’t cooked with leeks before, you need to know a few things: they’re delicious, but they absorb an amazing amount of soil as they grow, so you’ll need to wash them extremely well. First trim off the tough outer leaves, leaving the root intact. Then, place the leek on a work surface, hold it by the root end and, with a sharp knife, slice lengthwise, starting about an inch from the root  and working your way down the leaves (keeping the root end intact for the moment). Roll the leek over about half a turn, and slice again, so that the once tightly wound leaves hang in big strands from the root end. Wash well under running water, making sure to get in between each strand. When you are satisfied that all the dirt is removed, you can cut off the root end, trim any remaining tough green leaves and slice or chop as the recipe requires.
  2. If you want a bit of crunch, try a garnish made from thin slices of potato, pan-fried until crispy, and parsley.

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