Icelandic Vegetable and Oat Soup

• Vegan
• Gluten free

• Produce

  • 1 Bay leaf, medium dried
  • 3 Carrots cut into 1/4-inch slices, medium
  • 2 cups Cauliflower florets
  • 10 Cremini mushrooms
  • 3 Garlic cloves
  • 1 cup Kale optional
  • 1 Leeks, medium
  • 1 Yellow onion, small
  • 2 Yukon gold potato, medium small

• Breakfast Foods

  • 1/4 cup Rolled oats, old-fashioned

• Canned Goods

  • 6 cups Water or low sodium vegetable broth

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

Found on saltandwind.com

Description

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

Directions

• 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.