Colcannon Soup

  • 1 large turnip, peeled and chopped
  • 1 large potato, chopped
  • 1/4 head of green cabbage, chopped
  • 1/3 cup minced onion
  • 1/3 cup minced celery
  • 1/3 cup minced carrot
  • I clove garlic, minced
  • 1 tablespoon olive oil
  • 1 can white beans, drained and rinsed
  • 1 quart vegetable stock
  • 1 teaspoon black pepper
  • 1 tablespoon fresh chopped dill
  • Optional: 4 strips of bacon, cooked crispy and crushed

  1. In a pot of salted water, boil the potato, turnip and cabbage until soft.
  2. In a large stock pot, heat the olive oil over medium heat.  Add the onion, celery, garlic and carrot.  When the onion is translucent, add the stock and bring to a boil.
  3. Once the stock has begun to boil, add the beans.  Drain the turnips, potatoes and cabbage and add to the stock.  Cook gently for 10 minutes, adding in the black pepper and dill.
  4. Purée soup.
  5. Serve with crushed bacon bits.


Yields: 8 bowls


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