Tomorrow we celebrate St. Patrick's Day, the day of honoring the patron saint of Ireland. This day has become synonymous with green beer, greasy food and loud music. But don't let that pressure you into having an unhealthy experience on this holiday. Instead try our Colcannon soup recipe, a healthy staple in Irish homes for hundreds of years.
This classic soup combines mashed potatoes and cabbage or kale to create a warm, creamy delightful soup. There's potatoes, butter, kale or cabbage (or both) and stock to make it a soup and it's the best potato soup ever!
Today I used red cabbage because it was what I had on hand and because it is one of the healthiest vegetables we can eat. Here are a few nutritional benefits of red cabbage:
- Cabbage contains antioxidants, glutamine and works as an anti-inflammatory, making it a cancer-preventing food.
- It is also an excellent source of Vitamin C and a good source of Vitamin A.
- It also lowers cholesterol levels and aids in digestion.
In this colcannon soup recipe, we mix the mashed potatoes in with chopped red cabbage, green onions, stock, and lots of butter.
I tried to make it look as pretty as I could (honestly). This soup will fill you up, and make you feel the luck of the Irish on this St. Patrick's Day.
Colcannon Soup Recipe
Ingredients
- 6 Tbsp Butter
- 2 Cups Chopped cabbage or kale (or both)
- 5-6 medium Potatoes
- 1 onion or 4-6 scallions
- 3/4 Cup Milk I used Oatley oak milk
- 1 Cup Chicken stock
- Salt and Pepper
Instructions
- Chop the potatoes, cabbage (or kale) and onion (or scallions).
- In a medium pot, add the potatoes and cover with cold water. Bring to boil over medium-high heat and continue to boil until potatoes are tender when pierced with a fork (15 minutes). Drain well and return to pot.
- While potatoes are boiling, in a separate pot, over medium-high heat the butter.
- Cook the greens until slightly tender, about 6-7 minutes.
- Add the milk and remaining butter to the potatoes and mash with a potato masher, fork or use mixer.
- Now, add the cabbage or kale mixutre, stock, salt and pepper and more butter to taste. Serve hot with a garnish of chopped scallions.