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Colcannon Soup Recipe

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This recipe for Colcannon Soup is from The Kelshirn's Whole Food Plant Based Meals , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 onion, diced small
2 cups thinly sliced green cabbage
2 carrots, diced small

1.5 cups water
1/2 cup raw cashews
1/4 cup oat flour (or whole wheat flour, or 2 tablespoons cornstarch)
2 tablespoons nutritional yeast

4 cups vegetable broth
1 pound potatoes, diced into bite sized cubes
1.5 cups sauerkraut

1 tablespoon smoked paprika
1 teaspoon fennel seeds, ground into powder
Directions:
Directions:
In a large soup pot (I used the large Dutch Oven) over medium-high heat, saute the onions, cabbage, and carrots using a small amount of water to prevent sticking, if needed. Cook until the veggies are tender.

Add the vegetable broth and potatoes and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, about 15 minutes.

Place the 1.5 cups water, oat flour, cashews, and nutritional yeast into a high speed blender and blend until thick and creamy.

Add the creamy mixture and the remaining ingredients to the soup pot and stir well to combine. Continue cooking until the mixture thickens, about 8-10 minutes.
Personal Notes:
Personal Notes:
I first made this January 2023 and it's excellent! Zoe and Ava both like it, and I couldn't stop eating it. YUM!

 

 

 

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