Irish Colcannon Soup
The Irish really know how to blend potatoes and cabbage to make a wonderful, mild flavored, comfort-food soup. The cabbage is a member of the cruciferous vegetable family which has some major cancer fighting nutrients.
- 1 tablespoon canola oil
- 1 large onion, diced
- 3 large potatoes, peeled and cubed
- 1/2 teaspoon ground thyme
- 1/2 teaspoon white pepper
- 1 teaspoon dill weed
- 6 cups fat-free chicken broth, divided
- 5 cups coarsely shredded cabbage
- 1/2 cup fat-free milk
- salt and pepper to taste
- In a large soup pot, heat oil. Add onions and cook until translucent. Add potatoes and cook an additional 5 minutes, stirring occasionally. Add thyme, white pepper, dill weed, and 4 cups of chicken broth. Bring to a boil. Cover pan and continue to boil gently for 30 minutes or until potatoes are very tender. Using a hand held immersion blender, puree soup. Add cabbage. Cover pan and boil gently for 15 - 25 minutes or until cabbage is tender. Add milk. Season with salt and pepper to taste.
- If soup is too thick, add additional chicken broth to desired consistency.
Total fat: 4g
Saturated fat: 1g
Carbohydrates: 58 g