This is a healthy vegetable oats soup recipe. It is a perfectly wholesome, fulfilling, low-calorie soup that gets ready in less than 30 minutes.
You will be surprised that you can make a delicious soup using oats.
Oats Soup is comforting, tasty, easy to make, and one of the best vegetable soups – because you can include a variety of vegetables in it to increase the nutritional value.
Unlike plain vegetable soups, oats make this soup a fulfilling, one-pot meal.
More Reasons To LOVE Oats Soup
- ready in less than 30 minutes
- instant pot-friendly
- gluten and nut free
- low-calorie soup
- high fibre
- vegan
Ingredients Required
Oats: I use rolled or whole oats to make this vegetable soup. You can use steel cut or instant oats also. But please note the cooking time may vary depending on the variety of oats you use.
Vegetables: I add carrots, onion, French beans, zucchini, mushrooms, cabbage, capsicum, and broccoli to the soup. You can add similar other vegetables.
Herbs: Garlic, Ginger, Celery, Coriander Leaves and Stalks, Green Onion
Cooking Liquid: I prefer using vegetable stock to make this oats soup. The reason is that it gives a lot of flavour and increases the soup’s nutritional value. However, you can also use plain water, stock powder, or a bouillon cube.
Oil: I use either light olive oil or roasted sesame oil. Feel free to use any other refined cooking oil.
Seasoning: Salt and Black Pepper
Optional Ingredients: Thyme, Bay Leaf, Oregano, Light Soy Sauce, Lemon Juice, Fresh Basil or Spinach
How To Make Oats Soup
Step 1: Heat oil in a saucepan or stockpot. Add garlic, ginger, celery, coriander stalks, and onion. Saute them for 20 – 30 seconds to release the aroma of herbs and infuse their flavour into the oil.
Step 2: Add rolled oats and saute for 1 – 2 minutes.
Step 3: Add mixed vegetables. Saute for 1 minute.
Step 4: Add salt, pepper, and stock. Stir to combine.
Step 5: Cover and cook the oats soup over low heat for 10 minutes or till oats and vegetables are cooked.
Step 6: Taste the soup and, if required, add more seasoning. Add chopped coriander leaves and spring onion greens.
Vegetable Oats Soup is ready to serve.
Serving Suggestion
Vegetable Oats Soup is a wholesome, fulfilling meal in itself. You can serve it with a toasted bread slice, roasted potatoes, stir-fried broccoli or air fryer green beans on the side.
It’s full of nutritious vegetables with enough starch to give you energy and keep you full until your next meal.
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Vegetable Oats Soup Recipe
- stockpot or saucepan
Ingredients
- 1 tablespoon refined oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon fine chopped celery
- 1 teaspoon chopped fresh coriander
- ¼ Cup chopped onion
- ¼ Cup Rolled Oats
- 2 Cup vegetable stock (see recipe)
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper powder
- 1 tablespoon finely chopped green onion
- 2 tablespoon finely chopped carrot
- 2 tablespoon finely chopped French beans
- 2 tablespoon chopped button mushroom
- ¼ Cup shredded cabbage (optional)
Instructions
- Heat oil in a saucepan or stockpot. Add garlic, ginger, celery, coriander stalks, and onion. Saute them for 20 – 30 seconds to release the aroma of herbs and infuse their flavour into the oil.
- Add rolled oats and saute for 1 – 2 minutes.
- Add mixed vegetables. Saute for 1 minute.
- Add salt, pepper, and stock. Stir to combine.
- Cover and cook the oats soup over low heat for 10 minutes or till oats and vegetables are cooked.
- Taste the soup and, if required, add more seasoning. Add chopped coriander leaves and spring onion greens.
- Vegetable Oats Soup is ready to serve.
Recipe Notes:
- You can use steel cut or instant oats also. But please note the cooking time may vary depending on the variety of oats you use.
- You can also use plain water, stock powder, or a bouillon cube as cooking liquid.
- You can add these optional ingredients to enhance the flavour of the soup.
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