Colcannon Soup
Ingredients:
- 2 potatoes
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 ½ cup vegetable broth
- 1 cup water
- 1 tbsp olive oil
- 1 onion
- 4 cups cabbage (about 1/4 of a cabbage)
- ½ teaspoon thyme
- ½ cup cream
Directions:
- Peel and dice the potatoes.
- Add to a saucepan with salt, pepper, vegetable broth, and water.
- Bring to a boil and cook for 10-15 minutes until the potatoes are tender.
- While the potatoes cook, dice the onions and cut the cabbage into thin slices.
- Once the potatoes are done, pour the potato mixture into a blender and set aside to cool.
- Reduce the heat on the saucepan to medium-low and add the olive oil.
- Saute the onions for 2-3 minutes, then add the cabbage and thyme, and cook for 10 minutes.
- Blend the potato mixture in the blender until smooth.
- Return the potato mixture to the saucepan and mix with the cabbage.
- Add the cream and heat on low for 5 minutes.
- Sprinkle with some more pepper and thyme before serving.
Prep Time: 5 minutes
Cooking Time: 30 minutes
Total Time: 35 minutes
Servings: 4
Storage:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Recipe Tips:
For a richer flavor, you can add some crispy bacon or shredded cheese on top before serving.
Enjoy this Colcannon Soup with some crusty bread for a complete meal experience.