Salt & Wind Travel

Icelandic Vegetable and Oat Soup Recipe

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.

A Few More Of Our Favorite Soups

Here are a few other popular soup recipes that are all able to be modified to be gluten free, plant based, and vegan:

Speaking of, be sure to check out our 50 top plant-based recipes for even more cooking inspiration!

Go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

150304 icecandic vegetable soup v medium
Icelandic Vegetable and Oat Soup Recipe

Icelandic Vegetable and Oat Soup Recipe

This Icelandic Vegetable and Oat Soup recipe sounds too simple to be flavorful but it's anything but!
No ratings yet
Prep Time 20 mins
Total Time 2 hrs 40 mins
Servings 4 Servings

Ingredients
  

  • 3 to 4 tablespoons extra-virgin olive oil
  • 1 small yellow onion finely chopped
  • 1 medium leek 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
 

  • Cook The Onions And Leeks: 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 Remaining Vegetables: 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. 
  • Simmer The Soup: Reduce heat to low, cover, and cook at a simmer for upwards of 2 hours. After at least one hour (or two if you cook it that long), 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 freshly ground black pepper. 
Keyword Comfort soup, feel good soup, healthy soup
Tried this recipe?Mention @saltandwind or tag #swsociety!

This post may contain affiliate links. Please refer to our privacy policy.

Pinterest
Twitter
LinkedIn
Facebook
Email
About The Author

TRAVEL SERVICES

We'll help you taste Italy Mexico California Hawaii Mexico France Spain the world

Food Focused Experiences

We specialize in food-focused experiences in the most interesting culinary regions of the world.

Curated Group Trips

We host trips to Italy and Mexico to the regions of Lombardy, Mexico City, and Oaxaca.

Personalized Itineraries

Our services are tailored to meet your needs and make sure you make the most of your trip.