Creamy Potato and Cabbage Soup, Colcannon-Style
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Ingredients
- 500 g potatoes, diced
- 300 g cabbage, roughly chopped
- 2 leeks, sliced
- 1 onion, finely chopped
- 100 ml unsweetened oat cream
- 1000 ml vegetable stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 252 kcal
- Protein
- 6.1 g
- Carbohydrate
- 29.4 g
- of which sugars
- 8.7 g
- Fat
- 10.7 g
- of which saturates
- 1.4 g
- Fibre
- 7 g
- Salt
- 1.96 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pot and soften the onion and leeks for 8 minutes.
- 2
Add the potatoes and vegetable stock, bring to a simmer and cook for 15 minutes.
- 3
Add the cabbage and cook for a further 8 minutes until all the vegetables are tender.
- 4
Blend about half the soup with a stick blender for a creamy texture, leaving some vegetables whole.
- 5
Stir in the oat cream, season with black pepper and ladle into bowls.
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