Colcannon Soup (Dairy & Nut-Free)

Ingredients

• 4 Potatoes, peeled and cubed
• 4 cups Cabbage or kale, shredded
• 4 cups Dairy-free milk
• 2 cups Vegetable broth
• 2 tablespoons Dairy-free butter
• 1/2 Onion, chopped
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 4 peeled and cubed potatoes in a medium pot and cover with water. Bring to a boil over high heat, about 204.4°C (200°C), and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes thoroughly and mash them in the pot until smooth.
2. 2In a large, heavy-bottomed pot, melt the 2 tablespoons of dairy-free butter over medium heat, about 150°C. Add the 1/2 chopped onion and cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and translucent.
3. 3Add the 4 cups of shredded cabbage or kale to the pot with the softened onion. Cook, stirring frequently, for 3-5 minutes, or until the cabbage or kale has wilted.
4. 4Stir the mashed potatoes, 4 cups of dairy-free milk, and 2 cups of vegetable broth into the pot with the wilted greens and onions. Increase the heat to medium-high, about 175°C, and bring the mixture to a gentle simmer.
5. 5Once simmering, reduce the heat to low, about 95°C, and cook for 5 minutes, stirring occasionally. This allows the flavors to meld together.
6. 6Season the soup with the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir well to combine. Taste and add more salt and pepper if desired.

Substitutions

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