March 18, 2014
The beauty of the perfect leftover, is when the food tastes better the second time around. This Vegan Colcannon Soup is just that good, with teh classic flavors of potato and cabbage, mixed with parsnips and a hint of lemon. Smooth and satisfying, your family will love this second act, and won't even notice it's Vegan.
Submitted by Tami Weiser
2 tablespoons extra virgin olive oil
2 medium leeks, tough green outer leaves removed, washed well (see Kitchen Tip), and thinly sliced
2 cloves garlic, chopped
1 stalk celery (with leaves), roughly chopped
3 large russet potatoes, peeled and cut into cubes (about 2 cups)
¼ head savoy cabbage, roughly chopped (3 cups)
1 head kale, stemmed and roughly chopped (about 8 cups)
8 cups Roasted Vegetable Stock or store-bought low-sodium vegetable broth
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Juice of 1 lemon
Directions
Heat the oil in a large stockpot set over medium-high heat, until it shimmers. Add the leeks, garlic, and celery, and cook, stirring frequently, for 3 to 4 minutes, until the edges are golden. Add the parsnips, potatoes, cabbage, kale, stock, salt, and pepper and stir well. Reduce the heat to medium and cover.
Bring the soup to a boil; then reduce the heat to a low simmer. Cook for 30 to 35 minutes, until the vegetables are tender and soft. Add the lemon juice.
Using an immersion blender (or working in batches in a blender), purée until completely smooth. Serve immediately or store in an airtight container for up to 3 days.
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