Vegan Colcannon Soup

INGREDIENTS  

  • 2 Tablespoons olive oil

  • 1 small onion chopped

  • 3 cloves garlic minced

  • 3 cups vegetable broth or stock

  • 2 cups russet potatoes peeled and chopped into bite-size pieces

  • ½ teaspoons salt

  • ½ teaspoons pepper

  • 1.5 cups kale stems removed and chopped

  • ½ cup cashew soaked in hot water for 10 mins, then rinsed

  • ½ cup water

  • Scallions for topping

INSTRUCTIONS 

  • Heat oil in large pot. Add onions and garlic and cook until onions are translucent (3-5 mins). If you're not using oil, sauté in a little bit of water

  • Add vegetable broth, potatoes, salt and pepper to pot and cook covered on medium until potatoes are fully cooked and are starting to break apart (about 20 mins).

  • While the potatoes are cooking, add cashews and water to a high-speed blender and blend until smooth.

  • Once potatoes are cooked, mash them a bit with a fork so that half of them are broken apart.

  • Add kale to soup and cook for a few minutes until kale is done to your liking.

  • Add cashew cream to pot and stir until fully combined and cook for another few minutes.

  • Top with scallions and enjoy!

Recipe from vnutritionandwellness