Suppenkräuter

Dried parsnip, carrot and leek. The base of every pot of kjötsúpa in Iceland.

The shortcut every Icelandic kitchen keeps in the cupboard: dried parsnip, carrot and leek, ready to go straight into the pot. This is what goes into kjötsúpa, the lamb soup Icelanders eat through the winter and serve to anyone who arrives cold. No chopping, no waste, no fresh vegetables required, which matters in a country where root vegetables were never guaranteed. A handful into stock and the soup starts tasting Icelandic.

• Dried parsnip, carrot and leek: the exact vegetable base for kjötsúpa
• Straight into the pot, no chopping, no waste
• Long shelf life · store dry