Colcannon soup

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.