Colcannon-inspired Vegan Potato soup
A hearty Colcannon-inspired Vegan Potato Soup with loads of potatoes, leeks, onions, fresh spinach, cannellini or Flageolet beans and soy cream for a delicious and comforting bowl of Irish soup, just in time for St. Patrick’s day
Servings Prep Time
4people 5minutes
Cook Time Passive Time
25minutes 2minutes
Servings Prep Time
4people 5minutes
Cook Time Passive Time
25minutes 2minutes
Ingredients
Instructions
  1. In a large soup pot, heat 2 tbs oil and 2 tbs water, then add the sliced leek, the chopped onion and the minced garlic cloves. Let them cook 2/3 minutes.
  2. Add the chunks of potatoes as you cut them (in this way the first chunks will be slightly more cooked than the last, thus giving a multitude of textures) and the pepper, stir well.
  3. Then add the 6 cups of water, the bouillon cube, the drained cannellini or Flageolet beans. Let cook for about 20 minutes on medium heat, with the lid on to reduce evaporation until the potatoes are soft and start to break apart. Chopping the potatoes in different sizes will result in big chunks to bite into, and smaller ones that give the soup a special creamy texture.
  4. After 20 minutes, add the fresh spinach leaves, the soy cream and the ground seeds, stir well one last time and turn the stove off. Let rest for 2 minutes (or more) for a more flavorful soup.
  5. Serve with a sprinkle of freshly ground pepper, or an additional swirl of soy cream. Enjoy!
Recipe Notes

If you prefer a creamy texture, use an immersion blender and mix part or all of the soup.

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