Vegan Colcannon Soup

7 steps · 45 min total

1. 01

   Heat the Oil

   Warm the 2 tablespoons olive oil in a large stockpot over medium-high heat until it just shimmers.
2. 02

   Sauté Aromatics

   Add the sliced leeks, minced garlic, and chopped celery. Cook, stirring often, for 3 to 4 minutes, until the edges start to turn golden and the aromatics soften.
3. 03

   Add Vegetables and Broth

   Stir in the potatoes, cabbage, kale, vegetable broth, 2 teaspoons kosher salt, and 1 teaspoon pepper. Give everything a good stir, then reduce the heat to medium and cover the pot.
4. 04

   Simmer the Soup

   Bring the soup to a boil, then immediately reduce the heat to a low simmer. Let it cook, covered, for 30 to 35 minutes, until all the vegetables are very tender and soft.
5. 05

   Stir in Lemon Juice

   Stir in the juice of 1 lemon.
6. 06

   Blend Until Smooth

   Use an immersion blender to purée the soup directly in the pot until it's completely smooth and creamy.

   If you don't have an immersion blender, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.

7. 07

   Serve or Store

   Serve the soup immediately, or let it cool completely before transferring to an airtight container. It will keep in the refrigerator for up to 3 days.