Description
A comforting oatmeal soup filled with vibrant vegetables and infused with warm spices, perfect for chilly evenings.
Ingredients
Scale
- ¼ cup rolled oats
- 1½ cups vegetables (carrots, peas, corn, beans)
- 1 tbsp unsalted butter
- 1 tsp garlic, chopped
- 1 tsp ginger, chopped (optional)
- ¼ to ½ tsp pepper, crushed
- ¼ tsp red chili flakes
- 1½ to 2 cups stock, broth, or water
- ½ tsp dried herbs (Italian or oregano)
- Salt, to taste
- Lemon juice (optional)
Instructions
- In a medium saucepan over medium heat, melt the butter until bubbly, then add the chopped garlic and sauté for about 30 seconds.
- Add the rolled oats and toast for 1-2 minutes until lightly golden.
- Toss in the vegetables and sauté for an additional 2 minutes.
- Gradually stir in the broth, stock, or water and bring to a simmer.
- Cook for 10-15 minutes until the veggies are tender and the oats have absorbed the liquid. Season with salt, pepper, and herbs.
- Ladle the soup into bowls and garnish with red chili flakes and lemon juice.
Notes
Customize your soup with different vegetables and adjust the spice level to your liking. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 15mg