Colcannon Soup and Irish Soda Bread

Bring some Irish luck to your soup bowl! This recipe infuses sauerkraut into a traditional Irish bowl of potato and cabbage soup. This unique combination provides a bright tangy note and is loaded with veggies in a soft creamy broth!

Accompanying the soup is Irish Soda bread. Simple ingredients are used to create a no-yeast bread that is rustic and hearty.  You’ll want to eat this one right out of the oven!

Prep time:  20-30 minutes
Cook time: 35-40 minutes
Yields: 4 servings

Irish Colcannon Soup

INGREDIENTS

• 1 leek, thinly sliced
• 2 cups thinly sliced green cabbage (1/2 small cabbage)
• 2 carrots, small diced
• 1 ½ cups water
• ½ cup raw cashews
• ¼ cup whole wheat flour (or oat flour or 2 tablespoons cornstarch)
• 2 tablespoons nutritional yeast flakes
• 4 cups low sodium vegetable broth
• 1 lb. red or russet potatoes, diced into 1-inch cubes (about 3 cups)
• 1 ½ cups sauerkraut
• ½ teaspoon smoked paprika
• ½ teaspoon sea salt or to taste
• ½ teaspoon black pepper

Garnish
• 2 green onions, sliced
• Pinch red pepper flakes

DIRECTIONS

1. In a large soup pot over medium-high heat, sauté the leeks, cabbage, and carrots using a small amount of water to prevent sticking. Cook until the cabbage and leeks are tender.
2. Add the vegetable broth and potatoes and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, about 15 minutes.
3. Place the water, flour, cashews, and nutritional yeast flakes into a high-speed blender and blend until thick and creamy.
4. Add the creamy mixture and the remaining ingredients to the soup pot and stir to combine. Continue cooking over low-medium heat until the mixture thickens, about 8-10 minutes.
5. Garnish with green onions or red pepper flakes.

Irish Soda Bread

INGREDIENTS

• 1 3/4 cups plant-based milk (soy is recommended here)
• 2 tablespoons lemon juice
• 3 cups white whole wheat flour
• 2 tablespoons coconut sugar
• ½ teaspoon sea salt or to taste
• 2 teaspoons baking soda
• ½ cup raw nuts and seeds, any combination
• ½ cup golden raisins

DIRECTIONS

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk the milk and lemon juice in a bowl. Set aside for 5-10 minutes until it becomes thick.  This is the perfect ‘buttermilk’ substitute.
3. In a large mixing bowl, add the remaining ingredients and whisk to thoroughly combine. Form a well in the center of the flour mixture and pour in the ‘buttermilk’ mixture.
4. Stir the dough with a spatula and begin using your hands to gently bring the dough together until the flour is just moistened. Form a rough/shaggy ball, but don’t overwork the dough.  If the dough feels too sticky, add a bit more flour as needed.   It’s important not to over knead because this will activate the gluten and result in a tough bread.
5. Transfer the dough onto the prepared baking sheet and flatten slightly with your hands. Score the dough with a serrated knife cutting an X on the top that is about 1 inch deep.  This will allow the center of the bread to cook.
6. Bake for 30-35 minutes or until a sharp knife comes out clean. When you tap the loaf, it should have a hollow sound.  Cool for 5-10 minutes and serve warm.