Icelandic Oat And Vegetable Soup — Salt & Wind Travel (2024)

• 1/4 cup extra-virgin olive oil plus more for garnish
• 1 small yellow onion finely chopped
• 1 medium leek trimmed and thinly sliced
• 3 to 4 garlic cloves minced
• kosher salt
• Freshly ground black pepper
• 10 cremini mushrooms thinly sliced
• 4 medium carrots cut into 1/4-inch slices
• 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
• Maldon sea salt or other flaky sea salt for garnish

• Cook The Onions And Leeks:Heat the olive oil in a large, heavy bottomed saucepan over medium heat. Once heated, add the onions and leeks; cook for 5 to 6 minutes or, until the onions are soft and transparent. Add the garlic and mushrooms, season with salt and pepper then cook for an additional 2 to 3 minutes.

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• 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 and a drizzle of olive oil.

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