Dairy-Free Cabbage and Bacon Colcannon Soup

Ingredients

• about 170 g Bacon, chopped
• 1 medium Yellow onion, chopped
• about 450 g Potatoes, peeled and cubed
• 4 cups Cabbage, shredded
• 4 cups Vegetable broth
• 1 cup Dairy-free milk (unsweetened)
• 2 tbsp Dairy-free butter
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Chives, chopped (for garnish)

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

Instructions

1. 1Place a large pot or Dutch oven over medium heat (about 175°C/175°C). Add the about 170 g of chopped bacon and cook for 8-10 minutes, or until crispy. Use a slotted spoon to remove the bacon to a plate lined with paper towels, leaving the bacon fat in the pot.
2. 2Add the 1 medium chopped yellow onion to the pot with the bacon fat. Cook over medium heat (176.7°C/175°C) for 5-7 minutes, stirring occasionally, until the onion is softened and translucent.
3. 3Add the about 450 g of peeled and cubed potatoes and the 4 cups of vegetable broth to the pot. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the potatoes are easily pierced with a fork.
4. 4Stir in the 4 cups of shredded cabbage and the 1 cup of unsweetened dairy-free milk. Continue to simmer, uncovered, over medium-low heat (148.9°C/150°C) for 5 minutes, or until the cabbage has wilted.
5. 5Stir in the 2 tbsp of dairy-free butter until it is melted and fully incorporated into the soup. Season the soup with the 1/2 tsp of salt and the 1/4 tsp of black pepper.
6. 6Ladle the hot soup into individual bowls. Sprinkle the reserved crispy bacon and the 2 tbsp of chopped chives over the top of each serving.

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