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Donna's 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 pan, 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.

Serves 4

Nutritional Information per serving:

Calories: 125 Fat, gm.: 3 Protein, gm.: 5 Carbs, gm.: 20 Cholesterol, mg.: 0 Fiber, gm.: 3.5


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