Easiest Way to Make Perfect Vickys St Patricks Day Colcannon Soup, GF DF EF SF NF

Vickys St Patricks Day Colcannon Soup, GF DF EF SF NF.

You can have Vickys St Patricks Day Colcannon Soup, GF DF EF SF NF using 11 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Vickys St Patricks Day Colcannon Soup, GF DF EF SF NF

  1. Prepare of sunflower spread / butter.
  2. It’s of sliced leeks.
  3. You need of chopped Savoy cabbage.
  4. It’s of (*2 cups) chopped kale.
  5. Prepare of Rooster, Maris Piper or russet potatoes, floury is best!.
  6. You need of (around 6 cups) chicken stock – I used 3 Knorr cubes.
  7. Prepare of bay leaves.
  8. Prepare of low sodium salt.
  9. It’s of pepper.
  10. It’s of coconut or heavy cream.
  11. Prepare of spring onions / scallions, finely sliced.

Vickys St Patricks Day Colcannon Soup, GF DF EF SF NF step by step

  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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