Vickys St Patricks Day Colcannon Soup, Gf Df Ef Sf Nf

Hey everyone, I hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, Vickys St Patricks Day Colcannon Soup, GF DF EF SF NF. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make Vickys St Patricks Day Colcannon Soup, GF DF EF SF NF is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vickys St Patricks Day Colcannon Soup, GF DF EF SF NF estimated approx 45 minutes.

To begin with this particular recipe, we have to first prepare a few components. You can cook Vickys St Patricks Day Colcannon Soup, GF DF EF SF NF using 11 ingredients and 7 steps. Here is how you can achieve that.

Colcannon is such a famous Irish dish I thought, why not change it up and turn it into a delicious soup instead of serving it as I normally would

Ingredients and spices that need to be Make ready to make Vickys St Patricks Day Colcannon Soup, GF DF EF SF NF:

1. 6 tbsp sunflower spread / butter
2. 180 g (2 cups) sliced leeks
3. 180 g (2 cups) chopped Savoy cabbage
4. 140 g (*2 cups) chopped kale
5. 3 lbs Rooster, Maris Piper or russet potatoes, floury is best!
6. 1350 ml (around 6 cups) chicken stock - I used 3 Knorr cubes
7. 2 bay leaves
8. 1.5 tsp low sodium salt
9. 1/4 tsp pepper
10. 80 ml (1/3 cup) coconut or heavy cream
11. 4 spring onions / scallions, finely sliced

Steps to make to make Vickys St Patricks Day Colcannon Soup, GF DF EF SF NF

1. I'm not sure that the grams to cups converters are accurate because the amount of kale I used looks to me like a lot more than 2 cups... The bag I bought was around the same dimensions as the bowl in my sink which held 150g altogether. I looked at 6 different converters and each stated that 1 cup of moderately packed kale weighs 67 grams. I'm not convinced lol. Anyway...
2. Melt the sunflower spread in a soup pan then add in the leeks, cabbage and kale and coat well
3. Cook covered over a low heat for around 15 minutes until wilted, stirring a few times
4. While the greens are wilting, peel the potatoes and dice into 1cm squares
5. Add the potatoes to the pan with the chicken stock, bay leaves & salt. Bring up to a simmer
6. Let simmer for 20 minutes until the potatoes are soft and falling apart
7. Take off the heat, stir in the pepper, cream and spring onions and adjust the salt if you need more. Serve with a nice crusty bread!

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