Colcannon Soup
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
4
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Calories
252 kcal
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Course
Main Course
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Cuisine
American
Colcannon Soup
Description
Colcannon Soup combines diced potatoes cooked in vegetable broth and water with sautéed onions, cabbage, and thyme. The potatoes are boiled until tender, then blended until smooth, creating a thick base. Meanwhile, onions and cabbage are softened in olive oil to introduce a subtle sweetness and texture. Mixing the creamy potato blend with the cooked cabbage and finishing with cream results in a smooth, creamy soup with gentle herbal notes.
The flavors meld into a hearty yet approachable dish featuring the tender creaminess of potatoes enriched by the slight pungency of sautéed cabbage and onion. The thyme adds an aromatic depth, contrasting nicely with the mild sweetness. This soup offers a soothing balance of textures: velvety and smooth from the pureed potatoes, with soft cabbage pieces distributed throughout.
Perfect for a warming lunch or light dinner, it can be served on its own or paired with crusty bread. A sprinkle of extra thyme and freshly ground black pepper right before serving enhances its freshness and slight earthiness.
This recipe notes the nutritional information is estimated, so portion sizes and specific calorie counts may vary depending on exact ingredients used.
Ingredients
- 2 potato
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cup vegetable broth
- 1 cup water
- 1 tbsp olive oil
- 1 onion
- 4 cups cabbage about 1/4 of a cabbage
- 1/2 teaspoon thyme
- 1/2 cup cream
Instructions
- Peel and dice the potatoes. Add to a sauce pan with salt, pepper, vegetable broth and water.
- Bring to a boil and cook 10-15 minutes until potatoes are tender.
- While the potatoes cook dice the onions and cut the cabbage into thin slices.
- When the potatoes are done pour the potato mixture into a blender and set aside for a little while to cool.
- Turn the heat on the sauce pan down 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.
- Turn the blender on and blend the potato mixture until smooth.
- Return the potato mixture to the sauce pan and mix with the cabbage.
- Add the cream and heat on low heat for 5 minutes.
- Sprinkle with some more pepper and thyme before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 40mg | 13% |
| Sodium | 671mg | 28% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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