Colcannon soup

Inspired by Ireland, this silky smooth soup makes a perfect winter warmer
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Recipe by: Sarah Drabble | Healthy You Editor

This soup is a healthier twist on an Irish staple. Why not pair it with our Irish soda bread recipe?

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Ingredients
  • 1 tablespoon vegetable oil
  • 1 medium onion, finely sliced
  • 2 medium potatoes, washed and cut into 2cm cubes
  • 1 medium parsnip, peeled and cut into 2cm cubes
  • ¼ teaspoon smoked paprika
  • Freshly ground black pepper
  • 300ml reduced-salt vegetable stock
  • 150ml skimmed milk
  • 300g Savoy cabbage or kale, finely shredded
Time
30 minutes
SERVES:
4
CALORIES:
160
FAT:
3.9g
SALT:
0.6g
SUGAR:
8.1g
5 A DAY:
1.5
Method
  1. Warm the oil in a large saucepan over a medium heat. Cook the onion until it starts to soften.
  2. Add the potatoes, parsnip, smoked paprika and black pepper, and cook for a further 2–3 minutes, stirring continuously.
  3. Add the stock and bring to the boil. Then reduce the heat, cover and simmer for 20 minutes.
  4. Remove the pan from the heat and add the milk. Roughly blend the soup. Add water if needed. Add the cabbage and return to a medium heat for 3 minutes.
  5. Allow the soup to gently simmer but not boil, before serving.