Vegetable Oats Soup Recipe
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.
Servings: 4
Calories: 284kcal
Equipment
- 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.
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.
Nutrition
Calories: 284kcal | Carbohydrates: 33g | Protein: 6g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 4241mg | Potassium: 478mg | Fiber: 6g | Sugar: 10g | Vitamin A: 6329IU | Vitamin C: 18mg | Calcium: 66mg | Iron: 2mg