Colcannon soup
Inspired by Ireland, this silky smooth soup makes a perfect winter warmer
- 30 minutes
- Serves 4
- 1.5 of 5 a day
- Kcal160
- Fat3.9g
- Salt0.6g
- Sugar8.1g
Recipe by: Sarah Drabble
| Nutritionist
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, finely sliced
- 2 medium potatoes, washed and cut into 2cm cubes
- 1 medium parsnip, peeled and cut into 2cm cubes
- ¼ teaspoon smoked paprika
- Freshly ground black pepper
- 300ml reduced-salt vegetable stock
- 150ml skimmed milk
- 300g Savoy cabbage or kale, finely shredded
Method
- Warm the oil in a large saucepan over a medium heat. Cook the onion until it starts to soften.
- Add the potatoes, parsnip, smoked paprika and black pepper, and cook for a further 2–3 minutes, stirring continuously.
- Add the stock and bring to the boil. Then reduce the heat, cover and simmer for 20 minutes.
- Remove the pan from the heat and add the milk. Roughly blend the soup. Add water if needed. Add the cabbage and return to a medium heat for 3 minutes.
- Allow the soup to gently simmer but not boil, before serving.
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