Ingredients
- 3 cups potatoes, peeled and diced
- 2 cups green cabbage, chopped
- 1 cup kale, chopped
- 1 medium leek, sliced
- 1 medium onion, diced
- 4 cups vegetable broth
- 1 cup milk or plant-based milk
- 2 tablespoons butter or olive oil
- Salt to taste
- Black pepper to taste
- 1/4 teaspoon nutmeg
- 2 tablespoons green onions, sliced (for garnish)
Instructions
- Heat butter or olive oil in a large pot over medium heat.
- Add onion and leek, cooking for about 5 minutes until softened.
- Add diced potatoes and stir to coat with flavors.
- Pour in vegetable broth and bring to a gentle boil.
- Add cabbage and kale, then reduce heat and simmer 15–20 minutes until potatoes are tender.
- Blend the soup using an immersion blender until smooth or desired texture.
- Stir in milk and season with salt, pepper, and nutmeg.
- Simmer for another 5 minutes to combine flavors.
- Serve hot, garnished with green onions.
Notes
- Blend partially for a chunkier texture.
- Use plant-based milk and olive oil for a vegan version.
- Add more broth if soup becomes too thick.
- Freeze before adding milk for best results.
- Stir occasionally while reheating to maintain smooth texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Irish
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 15 mg
