Autumn is nearly upon us. The leaves begin their gentle rustle, and our kitchens fill with the comforting scent of simmering stews. It’s the season of cozy indulgence—picture movie nights snuggled on the sofa, with a warm drink in hand. To fully embrace the magic of fall, there are two key ingredients: a luxurious candle and a hearty, soul-nourishing soup.
Scent, after all, can transform a space in an instant. From the aromas of our kitchens to the flicker of a well-chosen candle, it's all about layering sensory experiences. In summer, we delight in light seafood bisques and fresh herbal scents. But as the weather turns, we’re drawn to richer flavors - root vegetables, wild mushrooms, and the season’s best berries. For your olfactory indulgence, meet Tvær Stjörnur - a candle that captures the warmth of autumn with notes of crisp apple, earthy pine, and a touch of spice.
To celebrate the harvest, we’re sharing our Icelandic lamb and root vegetable soup. Whether you follow our recipe or go for a vegan twist with protein-packed beans, we hope it becomes your go-to for the season. Savor every spoonful and enjoy the beauty of autumn!
Icelandic Kjötsúpa: Traditional Lamb Soup with Root Vegetables
A cherished staple in Icelandic cuisine, kjötsúpa is a humble yet deeply flavorful lamb soup made with seasonal root vegetables. This classic dish reflects the Nordic ethos of cooking with what’s on hand, using simple ingredients to create something nourishing and wholesome. While traditional kjötsúpa is seasoned lightly with only salt and pepper, we’ve added thyme and oregano for an extra layer of earthiness, bringing subtle depth to this timeless recipe.
Lamb on the bone is key here—it could be shoulder meat or thick chops, offering plenty of rich flavor and a boost of natural collagen. Cabbage, rutabagas, and carrots lend brightness and a vibrant pop of color, while potatoes add a satisfying texture. Feel free to include cauliflower for a modern twist. Serve the soup with a delicate broth base, or thicken it slightly with a grain—typically rolled oats or brown rice, as suggested below.
Ingredients:
- 3 pounds bone-in lamb shoulder or thick chops
- 1 medium onion, sliced
- 1/3 cup brown rice or rolled oats
- 8 cups water
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 head cabbage, coarsely chopped
- 3 medium carrots, cut into 1/2-inch dice
- 1/2 cup rutabaga, diced
- 1 cup cauliflower florets (optional)
- 4 medium potatoes, cut into 1/2-inch dice
- Salt, to taste
- Freshly ground black pepper, to taste
Steps to Make It:
-
Prepare the Ingredients
Gather all your ingredients. Begin by heating a large pot or Dutch oven over medium heat. Add a drizzle of olive oil and brown the lamb pieces on all sides until they develop a rich, golden crust. -
Start the Soup Base
Add the sliced onion to the pot and sauté for a minute until fragrant. Pour in the brown rice and 8 cups of water, then increase the heat to high, bringing the mixture to a low boil. Skim away any froth that rises to the surface, ensuring a clear broth. -
Simmer the Lamb
Reduce the heat to medium and stir in the dried thyme and oregano. Cover the pot and let it simmer for 40 minutes, allowing the flavors to meld and the rice to gently thicken the soup. -
Add the Vegetables
Incorporate the chopped cabbage, diced carrots, rutabaga, optional cauliflower, and potatoes. Continue cooking, covered, for another 20 minutes, or until the vegetables are fork-tender. -
Finish & Serve
Carefully remove the lamb from the pot. Let it cool slightly, then pull the meat from the bone and coarsely chop. Return the meat to the soup and warm everything through for an additional 5 minutes. -
Season & Enjoy
Taste and adjust seasoning with salt and freshly ground black pepper. Serve piping hot, ladled into bowls, and enjoy a truly authentic taste of Iceland’s culinary heritage.
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