In Iceland 2

The self-proclaimed foodie always tries to go out and try something new. Sure, you’ve had traditional Thai, maybe even dishes originally from Morocco. But have you ever enjoyed a dish from Iceland? If not — you really should.

There’s something exciting about trying a new recipe or a different type of food from around the world. And yes, it would be ideal to get a taste of Icelandic by actually venturing to one of the most magical places in Europe where it’s rumored elves live, but until summer vacation rolls around, food and travel blogger Ashlae Warner of Oh, Ladycakes will be your guide to the Land of Fire & Ice, or at least provide a delicious recipe to try at home.

Ashlae visited Iceland in May of 2012 and again in November of 2014. Reykjavík remains one of her favorite capitol cities she has visited; that in large part has to do with the new Nordic cuisine.

“Not only is it highly walkable and visually stunning, but I’m 99.9 percent positive it’s impossible to get a bad meal or sub-par cup of coffee in that little city,” says Ashlae.

With a new respect for what can be done with root vegetables, Ashlae came home with a perfected Icelandic Vegetable and Oat soup. Perfect comfort food for sheltered nights by a warm fire.

Icelandic Vegetable and Oat Soap


  • 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


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, add 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.