Irish Colcannon Soup Recipe

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Irish Colcannon Soup
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Ingredients:

Directions:

  1. Add the butter, potato and onion iton a large saucepan and stir until well coated. Season with salt and pepper. Cover and sweat on a medium heat for 6-10 minutes. Add the stock and bring to a boil, reduce heat and simmer until vegetables are soft.
  2. To make the buttered cabbage, wash and remove outer leaves, then divide the whole cabbage into 4 sections. Cut out the stalks and then cut into fine shreds across the grain.
  3. Put 3 tbsp of water into a large saucepan and bring to a boil. Add the cabbage and toss constantly over a high heat, for about 3-5 minutes. Cover for another 2 minutes and then toss again. Add more salt and pepper if needed then add the remaining 1 1/2 oz of butter.
  4. Remove from heat.
  5. Puree the potato and onion mixture in a blender and return to the pan. Add the cabbage to the soup. Thin the soup with the milk to the consistency you desire.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 261.84 Kcal (1096 kJ)
Calories from fat 118.64 Kcal
% Daily Value*
Total Fat 13.18g 20%
Cholesterol 36.12mg 12%
Sodium 314.24mg 13%
Potassium 657.89mg 14%
Total Carbs 28.75g 10%
Sugars 10.11g 40%
Dietary Fiber 4.73g 19%
Protein 9.11g 18%
Vitamin C 24.8mg 41%
Vitamin A 0.8mg 28%
Iron 0.7mg 4%
Calcium 93.5mg 9%
Amount Per 100 g
Calories 69.04 Kcal (289 kJ)
Calories from fat 31.28 Kcal
% Daily Value*
Total Fat 3.48g 20%
Cholesterol 9.52mg 12%
Sodium 82.85mg 13%
Potassium 173.46mg 14%
Total Carbs 7.58g 10%
Sugars 2.66g 40%
Dietary Fiber 1.25g 19%
Protein 2.4g 18%
Vitamin C 6.5mg 41%
Vitamin A 0.2mg 28%
Iron 0.2mg 4%
Calcium 24.6mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.5
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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