Vegan Colcannon Soup

1. 1

   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.

2. 2

   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.

3. 3

   Using an immersion blender (or working in batches in a blender), puree until completely smooth. Serve immediately or store in an airtight container for up to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.