Icelandic Vegetable and Oat Soup

Icelandic Vegetable and Oat Soup

Inspired by Iceland

Icelandic Vegetable and Oat Soup | http://saltandwind.com Ashlae traveled to Iceland and spent weeks there uncovering the beautiful country. Four of the five nights she was there she dined on a hearty Icelandic stew...
Cuisine
Ingredients
12
Hands-On Time
20 minutes
Total Time
2 hours, 40 minutes
Yield
-
Servings
4 to 6
Diet
Icelandic Vegetable and Oat Soup | http://saltandwind.com
Skill
Beginner
Course
Appetizer, Dinner, Lunch, Main, Side, Soup
Cuisine
Icelandic
Ingredients
12
Hands-On Time
20 minutes
Total Time
2 hours, 40 minutes
Yield
-
Servings
4 to 6
Diet
Vegetarian
Icelandic Vegetable and Oat Soup | http://saltandwind.com

Ashlae traveled to Iceland and spent weeks there uncovering the beautiful country. Four of the five nights she was there she dined on a hearty Icelandic stew made from an assortment of vegetables and rolled oats. Although it sounds like an unusual combination, she promises it’s as delicious and satisfying as it is nutritious, and chances are you’ve got most (if not all) of the ingredients in your kitchen.

Ingredients

  • 3 to 4 tablespoons extra-virgin olive oil
  • 1 small yellow onion

    finely chopped

  • 1 medium leeks

    trimmed and thinly sliced

  • 3 to 4 garlic cloves

    minced

  • 10 cremini mushrooms

    thinly sliced

  • 3 to 4 medium carrots

    cut into 1/4-inch slices

  • 6 to 8 cups water or low-sodium vegetable broth
  • 2 medium Yukon Gold potato

    small dice

  • 2 cups cauliflower florets
  • 1 medium dried bay leaf
  • 1/4 cup old-fashioned rolled oats
  • 1 cup finely chopped kale

    optional

Instructions

Heat the olive oil in a large, heavy bottom saucepan over medium heat. Once heated, add the onions and leeks; cook for 5 to 6 minutes, until the onions are soft and transparent. Add the garlic and mushrooms, then cook for an additional 2 to 3 minutes. Add the carrots and sauté for 1 to 2 minutes, just until lightly fragrant, then cover with 6 cups of water. Add the potatoes, cauliflower, and bay leaf and bring to a boil. 

Reduce heat to low, cover, and cook at a simmer for upwards of 2 hours. After two hours, stir in the oats and kale and continue cooking for 10 to 15 minutes. Season with a few heavy pinches of sea salt and serve with fresh ground pepper. 

Tip

Will keep in the refrigerator for up to three days.

Footnotes

Food styling and photography by Ashlae Warner of Oh, Ladycakes

Did you make this recipe? Give us your thoughts by leaving a comment below and show us how it turned out by sharing it on Instagram with the #swsociety hashtag!

http://saltandwind.com/recipes/301-icelandic-vegetable-and-oat-soup-recipe

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