Lose Weight Eating Our Creamy Potato Soup | Vegan Oil Free
You have not had colcannon like this! This delicious, comforting, and filling Colcannon Soup is a new take on traditional colcannon made with mashed potatoes! This recipe is completely vegan whole food plant based and salt, oil, and sugar free! Enjoy this soup all year round!
If you want to make your own soup with flavors and ingredients that you chose, download our Soup Formulator and make amazing and tasty soups time and time again! Now we are going to get to cookin’!
Let’s do this soup! We are going to start with some chopping, so get those cutting boards ready! Dice the celery, onion, and carrots and add to a large soup pot or dutch oven. There is no need to peel the carrots unless you prefer them peeled!
Then, dice the optional fennel bulb into similar bite size pieces as the rest of the ingredients. While the fennel bulb is optional, we do highly recommend it. The fresh fennel adds a unique and key flavor to the soup. Add the fennel, if using, to the pot with the celery, onion, and carrots. Throw the minced garlic in as well. We opted to use fresh garlic, but the jarred minced garlic works great too!
Something we don’t often do is prep all of the ingredients at once, but we did this time! Therefore, we are going to keep on chopping! Chop a medium size green cabbage into long strips like you would do when making coleslaw. You can also use a food processor for this step. Add the cabbage to a large bowl and set aside.
We are now going to prepare the most important part of this soup, the potatoes! Any potato will work great in this soup, but the texture of the purple potatoes really goes well in this soup. Additionally, we prefer to peel the red potatoes, but you can always just give them a nice scrub and leave the skin on. Chop the potatoes into bite size pieces, toss into a separate bowl, and set aside.
Head over to the stove because it is time to get to cooking! Begin by sauteéing the celery, onion, carrots, garlic, and fennel in the large soup pot. Sauté with veggie stock by adding a couple splashes and stirring when the ingredients begin to stick together, this should be done about 3 times.
Start spicing up this soup by adding the black pepper and ground fennel seeds. For a delicious and salty flavor add in the WYW Stardust Salt Substitute. Next, add the remaining veggie stock, the bay leaves, WYW Nooch, and the chopped potatoes. Ensure there is enough liquid that it meets the top of the potatoes, if not supplement with water. Bring the pot to a simmer and then set to medium.
Once the soup has been simmering for about 5 minutes, slowly add in the cabbage a few handfuls at a time. Stir the cabbage into the soup, add more veggie stock so there is liquid up to the top of the cabbage. Cover the pot, set to medium/medium-low, and allow to simmer for about 20 minutes.
While the soup is simmering, prepare the cashew cream by blending the soaked cashews and water. Once the soup is done, pour the cashew cream into the soup, and mix well. For a lower fat version, soy milk will also do the trick! Scoop into a bowl and enjoy your Colcannon Soup anytime of the year! Don’t forget to download our Soup Formulator to make the perfect and unique soup every time!
A new way to enjoy colcannon!
- 4 celery stalks, diced
- 1 onion, diced
- 3 carrots, diced
- ½ fennel bulb, diced (optional)
- 5 cloves garlic, minced
- black pepper, to taste
- 1 teaspoon fennel seeds, ground
- 2 teaspoons WYW Stardust
- 2 tablespoons WYW Nutritional Yeast
- 4-5 cups veggie stock
- 3 lbs red potatoes, peeled and chopped
- 2 bay leaves
- 1 medium green cabbage, sliced
- ½ cup water
- ½ cup cashews, soaked in water
- ½ cup soy milk
In a large soup pot, sauté the celery, onions, carrots, garlic, and fennel bulb over medium high heat for about 5 minutes, adding a splash of water or veggie stock as needed to keep from sticking.
Next, add in the black pepper, ground fennel, Stardust, bay leaves, and nutritional yeast to the pot. Add the remaining veggie stock and potatoes to the pot, ensuring the liquid meets the top of the potatoes. Bring to a simmer and allow to cook for about 5 minutes.
Then, slowly add the cabbage to the pot one handful at a time, stirring it in as you go. Add more veggie stock if needed so there is enough liquid to reach the top of the soup. Bring back to a simmer, cover, set to medium/medium-low, and allow to cook for about 20 minutes.
To prepare the optional cashew cream, blend the water and the cashews together. Add the cashew cream or soy milk to the pot and mix well. To serve, grind on more black pepper if desired and enjoy!