Colcannon Soup and Irish Soda Bread

Colcannon Soup – 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 – 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 5-10 minutes and serve warm.