Incredible Colcannon Soup
This Incredible Colcannon Soup Recipe is so amazing! Something different, full of flavor and definitely one of my favorites for the season!
Ingredients
- 4 stalks celery, diced
- 3 carrots, diced
- 1 onion, chopped
- 5 cloves garlic, minced
- 2 tea Mrs. Dash Table Blend
- 2 tbsp nutritional yeast
- 5-6 cups vegetable stock
- 3 lbs red potatoes, chopped
- 2 bay leaves
- 1 med cabbage, sliced
- black pepper, to taste
- 1/2 c plant-based milk
Instructions
- Add 2 tablespoons of veggie stock to a large stock pot. Sauté the celery, carrots, onion, and garlic over medium heat. Continue adding a small amount of veggie stock during process to keep the veggies from sticking. Sauté for about 3 minutes or until onion become translucent.
- Next add the table blend, nutritional yeast, and black pepper. Add the remaining veggie stock and bay leaves along with the potatoes to the pot as well. The liquid should cover the top of the potatoes. Bring to a simmer and continue cooking for 6-8 minutes.
- Add the cabbage to the pot a handful at a time, stirring as you go. Add more veggie stock if needed. The liquid should cover the veggies. Bring to a simmer and cook for approximately 20 minutes or until the potatoes are cooked through.
- Add the plant-based milk and ENJOY!
Notes
To cut down on prep time, substitute a package of frozen veggies such as celery, carrot and onion. It may have a few added ingredient such as peppers, etc. but it will taste fine.
Recipe adapted from Well Your World Colcannon Soup recipe.