Thrifty Kitchen | A huge bowl of Irish Colcannon Soup for under 50p

Presenter / Channel

• Thrifty Kitchen (video title shown: “A huge bowl of Irish Colcannon Soup for under 50p”)
• No external sources referenced beyond personal/restaurant mentions.

Ingredients (with quantities/substitutions mentioned)

• Spring greens (required)

  • Do not use outer leaves of savoy cabbage or white cabbage
  • Amount: ~1 lb (stated as “the cabbage was a pound”)

• Potatoes: Maris Piper (any potatoes work)

  • Maris Piper “stands up a little bit more”
  • Skin-on: no peeling needed (wash if not pre-washed)
  • Amount/costing:
    • “a bag of potatoes for £1.30”
    • Used half → 65p worth (no exact weight given)

• Frozen onions (ready-chopped) (convenience “cheat”)

  • Amount/costing: 90p worth (no exact weight given)

• Butter (not slimming-world)

  • Amount/costing: 80p piece (one piece used during cooking per subtitle)
  • Technique note: butter added gently due to calories
  • Vegan variation mentioned: use a tin of butter beans instead of butter/vegan butter to create similar creaminess (via the “vegan version” process referenced in the video)

• Seasoning

  • Kushi rack seasoning powder (used instead of just salt/pepper in the process)
    • Contains dried carrots, celery, and other seasonings
    • Adds saltiness and color
    • Amount: “a fair bit of salt” (exact quantity not given)
  • White pepper: “nice spread” (exact amount not given)
  • Salt + pepper alternative: salt and pepper can be used if not using the seasoning powder

Equipment & prep

• Large pan/pot for boiling
• Blender: “Brenda the blender” (a more powerful blender replaces a stick blender)
  • Tip: blend when heat is off so it’s not still bubbling
• Optional: stick blender substitution mentioned as unavailable (not used in this take)

Preparation

• Do not peel potatoes; cut into large bite-size pieces for quicker cooking (they can be whole, but take longer to ensure doneness)
• Remove the stalk from spring greens (no need to use it)
• Chop spring greens smaller so they cook faster

Step-by-step method (with key timings/technique cues)

1. Start boiling onions + cabbage

   • Turn on gas and begin boiling (no seasoning yet).
   • After about 5–10 minutes: cabbage wilts and takes up less space (initially rigid/snappable).

2. Once cabbage is wilted, add flavor

   • Add Kushi rack seasoning powder (instead of only salt/pepper in this recipe).
     • Use a fair bit, but don’t go crazy because butter is salted.
   • Add white pepper (generous “spread”).
   • Add butter gently (subtitle: “just putting one piece of butter in”).

3. Continue boiling

   • Keep cooking through a rolling boil until:
     • Butter fully melts
     • Potatoes are cooked

4. Blend the soup

   • Turn heat off before blending (avoid splatter / “molten lava”).
   • Blend until smooth/creamy (aim is emulsification from butter + stock + potato starch).

5. Serve

   • Pour into bowls.
   • Serve with lovely bread.
   • Taste test: add a little more salt if needed.

Key chef tips / common mistakes to avoid

• Cabbage choice matters

  • Use spring greens for color and “cabbage green” flavor
  • Avoid savoy outer leaves and white cabbage (they can turn the soup “white cabbage” color / lead to the wrong outcome)

• No peeling potatoes

  • Skins add fiber; just wash potatoes (or buy pre-washed)

• Potato quantity

  • Don’t overpack; if too thick, loosen at the end with a bit more water and stock

• Blending safety / technique

  • Blend only after turning heat off

Variation(s) mentioned

• Vegan version: replace butter/vegan butter with a tin of butter beans to keep the soup smooth and creamy

Plating / serving & cost notes

• Plating: bowl + serve with bread
• Costing claimed (for the whole soup):
  • Frozen onions: 90p
  • Potatoes: £1.30 bag, used half = 65p
  • Butter: £2.40 total after adding 80p piece (as stated in the costing run)
  • Cabbage: £1.00
  • Total stated: £3.40 for a “monster portion” (said to be at least 10 portions)
  • Stated per serving: 34p apiece
• Serving outcome described: “leek and potato on steroids” flavor claim (no leeks, no cream—just butter taste)