Vegan Colcannon Soup

Ingredients

• •2 tablespoons extra virgin olive oil
• •2 medium leeks
• •2 cloves garlic
• •1 stalk celery
• •3 large russet potatoes
• •3 cups savoy cabbage
• •8 cups kale
• •8 cups vegetable broth
• •2 teaspoons kosher salt
• •1 teaspoon pepper
• •juice of lemon

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Method

From foodista.com — read the original

1. 1Heat the oil in a large stockpot set over medium-high heat, until it shimmers.
2. 2Add the leeks, garlic, and celery, and cook, stirring frequently, for 3 to 4 minutes, until the edges are golden.
3. 3Add the parsnips, potatoes, cabbage, kale, stock, salt, and pepper and stir well. Reduce the heat to medium and cover.
4. 4Bring 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.
5. 5Add the lemon juice.
6. 6Using an immersion blender (or working in batches in a blender), pure until completely smooth.
7. 7Serve immediately or store in an airtight container for up to 3 days.