Vickys St Patricks Day Colcannon Soup, GF DF EF SF NF
Vickys St Patricks Day Colcannon Soup, GF DF EF SF NF

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, vickys st patricks day colcannon soup, gf df ef sf nf. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Vickys St Patricks Day Colcannon Soup, GF DF EF SF NF is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Vickys St Patricks Day Colcannon Soup, GF DF EF SF NF is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook vickys st patricks day colcannon soup, gf df ef sf nf using 11 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Vickys St Patricks Day Colcannon Soup, GF DF EF SF NF:
  1. Prepare 6 tbsp sunflower spread / butter
  2. Take 180 g (2 cups) sliced leeks
  3. Prepare 180 g (2 cups) chopped Savoy cabbage
  4. Take 140 g (*2 cups) chopped kale
  5. Get 3 lbs Rooster, Maris Piper or russet potatoes, floury is best!
  6. Get 1350 ml (around 6 cups) chicken stock - I used 3 Knorr cubes
  7. Make ready 2 bay leaves
  8. Prepare 1.5 tsp low sodium salt
  9. Prepare 1/4 tsp pepper
  10. Get 80 ml (1/3 cup) coconut or heavy cream
  11. Take 4 spring onions / scallions, finely sliced
Instructions to make Vickys St Patricks Day Colcannon Soup, GF DF EF SF NF:
  1. I'm not sure that the grams to cups converters are accurate because the amount of kale I used looks to me like a lot more than 2 cups… The bag I bought was around the same dimensions as the bowl in my sink which held 150g altogether. I looked at 6 different converters and each stated that 1 cup of moderately packed kale weighs 67 grams. I'm not convinced lol. Anyway…
  2. Melt the sunflower spread in a soup pan then add in the leeks, cabbage and kale and coat well
  3. Cook covered over a low heat for around 15 minutes until wilted, stirring a few times
  4. While the greens are wilting, peel the potatoes and dice into 1cm squares
  5. Add the potatoes to the pan with the chicken stock, bay leaves & salt. Bring up to a simmer
  6. Let simmer for 20 minutes until the potatoes are soft and falling apart
  7. Take off the heat, stir in the pepper, cream and spring onions and adjust the salt if you need more. Serve with a nice crusty bread!

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