Kjötsúpa Icelandic Lamb and Vegetable Soup with Rutabaga and Oats

By AislePrompt Editorial · Published 2026-10-10 · Updated 2026-10-10

Iceland's beloved lamb soup: bone-in lamb shoulder simmered slowly with rutabaga, carrots, potatoes, cabbage and a handful of rolled oats until rich and tender. This Icelandic-inspired seafood recipe, ready in about 120 minutes, pairs water, yellow onion, chopped, rutabaga, cubed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 kg bone-in lamb shoulder chops or neck, cut in pieces
• 2 liters water
• 1 yellow onion, chopped
• 400 g rutabaga, cubed
• 3 carrots, chunked
• 400 g potatoes, cubed
• 200 g white cabbage, shredded
• 1 leek, sliced
• 3 tbsp rolled oats
• 1 tsp dried thyme
• 8 black peppercorns
• 2 tsp sea salt
• 2 tbsp fresh parsley, chopped

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Put the lamb in a large pot with the cold water. Bring it to a boil and skim off the foam.
2. Step 2: Add the onion, peppercorns, thyme and salt. Cover and simmer gently for 1 hour.
3. Step 3: Add the rutabaga, carrots, potatoes and oats and simmer for 20 minutes.
4. Step 4: Add the cabbage and leek and simmer for another 10-15 minutes, until all the vegetables are tender.
5. Step 5: If you like, lift out the lamb, pull the meat off the bones and return it to the pot.
6. Step 6: Check the seasoning and serve in deep bowls, sprinkled with parsley.