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 ste...
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.
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!
finely chopped
trimmed and thinly sliced
minced
thinly sliced
cut into 1/4-inch slices
small dice
optional
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.
Will keep in the refrigerator for up to three days.
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Photo Credit: Food styling and photography by Ashlae Warner of Oh, Ladycakes
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