Vegan Colcannon Soup

Name: Vegan Colcannon Soup
Ingredients: 2 tablespoons extra virgin olive oil; 2 medium leeks, tough green outer leaves removed, washed well (see Kitchen Tip), 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 (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

Vegan Colcannon Soup

 45 minutes

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Details

Serving Size: 8
Gluten-Free: True
Dairy-Free: True
Vegan: True
Vegetarian: True
Weight Watchers: 4 Points

Cuisine

European
Irish
antipasti
soup
starter
snack
appetizer
antipasto
hor d'oeuvre

Comments

Ingredients

2 tablespoons extra virgin olive oil
2 medium leeks, tough green outer leaves removed, washed well (see Kitchen Tip), 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 (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