OATS SOUP RECIPE
Simple mixed vegetable oats soup for a quick breakfast or light dinner. Flavored with garlic and italian herbs.
Provided by Swasthi
Categories Breakfast
Time 15m
Number Of Ingredients 11
Steps:
- Add butter to a hot pan. Saute garlic in the melted butter until it smells good.
- Add oats and roast for 1 to 2 mins. If using steel cut oats then, roast for about 3 mins.
- Add all the veggies and saute for 2 mins.
- Pour water and cook until the veggies are done.
- Add more water as needed.
- Sprinkle the herbs and pepper.
- Add salt and switch off.
- Serve vegetable oats soup warm. Sprinkle red chili flakes. You can also add in some lemon juice before serving.
Nutrition Facts : Calories 98 kcal, Carbohydrate 8 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 64 mg, Fiber 1 g, ServingSize 1 serving
OAT SOUP
Enjoy my familiar recipe. Delicious tomato and oats soup made with garlic and cilantro.
Provided by AlejandraGomez
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat a large deep skillet or Dutch oven over medium-low heat. Pour in the olive oil, and let it heat up. Add the oats; cook and stir until toasted.
- In a blender or large food processor, combine the tomatoes, onion, garlic, 1 cup of water, and cilantro. Blend until smooth. Pour into the pan with the toasted oats. Stir in the remaining 2 cups of water, and bring to a boil. Mix in the salt and chicken bouillon. Cover, and simmer for 15 minutes. Enjoy hot or warm.
Nutrition Facts : Calories 218.2 calories, Carbohydrate 24.6 g, Cholesterol 0.1 mg, Fat 12.1 g, Fiber 5.2 g, Protein 5.2 g, SaturatedFat 1.7 g, Sodium 493.2 mg, Sugar 7 g
OATMEAL SOUP
An unusual but hearty soup. If too thick, thin with more broth or water. With a slice of thick bread you can call this lunch.
Provided by Tebo3759
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion, mushrooms& garlic in a bit of the broth, about 5 minutes.
- Stir in oats, broth, tomatoes& tomato sauce.
- Bring to a boil.
- Reduce heat and simmer 5 minutes.
- Season and stir in milk.
GARLIC OATMEAL SOUP
Steps:
- In a small saucepan over medium heat, bring 1 cup water to a boil. Add oats and cook for 1 minute, stirring occasionally. Cover and set aside for 5 minutes. Add bouillon, garlic and remaining water; bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Add cheese, basil, salt and pepper; cook and stir until cheese is melted.
Nutrition Facts : Calories 153 calories, Fat 9g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 1154mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.
CREAMY OATMEAL SOUP
This delicious soup is a bit unusual...and very comforting. I found it in an out-of-print cookbook long ago. I've adapted it a bit since then.
Provided by Patti599
Categories Grains
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a heavy, dry saucepan, toast the oats over medium heat until they are medium brown. Watch carefully and stir often! Remove from heat and set aside.
- In a saucepan, heat the oil and saute the onion and garlic until soft. Add the stock , oatmeal and tomatoes. Bring to a boil over medium heat. Cover reduce heat to simmer for 5 minutes or so.
- Add the milk, soy sauce and salt. Taste and add a bit of pepper if you like.
OAT-AND-LEEK SOUP
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews
Time 3h15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a large pot, brown the beef in 2 tablespoons of the vegetable oil over medium heat. Add 3 quarts of water, 1 teaspoon of the salt and a few grinds of pepper. Bring to a boil, cover and simmer until meat is tender, about 2 1/2 hours.
- Meanwhile, split the leeks in half, rinse them well and slice them thinly. Saute half the leeks in 2 tablespoons vegetable oil over medium heat until softened, about 7 minutes. Transfer to a plate. Repeat with the remaining leeks.
- When meat is done, remove the pot from the heat, remove the meat and let cool. Skim the fat from the pot. Over high heat, bring the broth to a boil and stir in the oats. Return to a boil, reduce heat and simmer 30 minutes.
- When the oats are done, stir in the meat and warm thoroughly. Serve garnished with the parsley.
Nutrition Facts : @context http, Calories 606, UnsaturatedFat 17 grams, Carbohydrate 47 grams, Fat 24 grams, Fiber 6 grams, Protein 56 grams, SaturatedFat 6 grams, Sodium 346 milligrams, Sugar 9 grams, TransFat 1 gram
TOMATO & OAT SOUP
A meal in a bowl! We add in Flahavan's oats as they are lightly processed and keep their natural wholesome texture and flavour, guaranteeing great taste in any dish.
Provided by oliveoil0
Time 30m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Dice the celery, onion and carrot finely. Heat the olive oil in a large pan and fry the vegetables gently for 5 minutes until softened but not browned. Add the garlic and fry for a few seconds then add the vine tomatoes and red pepper. Cook for a further 5 minutes until softened. Add the canned tomatoes with 200ml water and the stock then bring to the boil. Add the oats, stir well and simmer for 10 minutes. Season to taste and sweeten with a little sugar or balsamic vinegar if necessary. Stir basil leaves into the soup just before serving and drizzle with olive oil.
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