Oat soup | with vegetables
Sometimes we need a nutritious dish that is ready in minutes and requires a few simple ingredients. One such dish for me is the oat soup with veggies with onions, courgettes and carrots. For more heart-warming recipes try this one velvety mushroom soup and this vegan potato casserole.
Why you'll love this smoked tofu recipe
- Quick: Preparing this oat and vegetable soup is really quick and easy. You only need a few simple ingredients that are probably already in your fridge or cupboard.
- Nutrient: Despite the simplicity of this dish, it is very nutritious and will satiate you for several hours thanks to the oats.
- Customisable you can use your favourite vegetables in your oatmeal soup. I have used onions, courgettes and carrots.
Here are all the ingredients you'll need
- 150 g oat flakes
- 1 drizzle of extra virgin olive oil
- 1 white onion
- 1 carrot
- ½ courgette
- 2 celery stalks
- 1.5 L water
- 1 Tbsp vegetable broth
- 2 Tbsp grated cheese (optional)
- 2 cloves of garlic (optional)
Preparation (step-by-step)
1. Wash and peel the vegetables.
2. Grate the carrot and courgette using the wide teeth of the grater.
3. Cut the onion and celery into fine cubes and squeeze the garlic.
4. Heat extra virgin olive oil in a high-sided pan and fry the vegetables for a few minutes, stirring occasionally.
5. Then add 150 g oat flakes, stir briefly.
6. Add 1.5L of water and 1 tablespoon of bouillon powder.
7. Stir well and cook for a further 15-20 minutes on a medium heat.
8. The soup will be ready when it has a thick consistency.
9. Sprinkle on some grated vegan cheese and enjoy your soup!
Storage tips
Store your vegetable oat soup in an airtight container in the fridge and consume within 3 days.
Now that you have all the information to prepare this vegan strawberry banana milkshake, all you have to do is get to work. Have fun in the kitchen!
Oat and vegetable soup
Equipment
- 1 pot with high sides
Ingredients
- 150 g oat flakes
- 1 drizzle extra virgin olive oil
- 1 white onion
- 1 carrot
- ½ zucchini
- 2 celery stalks
- 1.5 L water
- 1 Tbsp vegetable broth
- 2 cloves garlic optional
- 2 Tbsp grated vegan cheese optional
Instructions
- Wash and peel the vegetables.
- Grate the carrot and courgette using the wide teeth of the grater.
- Cut the onion and celery into fine cubes and squeeze the garlic.
- Heat extra virgin olive oil in a high-sided pan and fry the vegetables for a few minutes, stirring occasionally.
- Then add 150 g oat flakes, stir briefly.
- Add 1.5L of water and 1 tablespoon of bouillon powder.
- Stir well and cook for a further 15-20 minutes on a medium heat.
- The soup will be ready when it has a thick consistency.
- Sprinkle on some grated vegan cheese and enjoy your soup!
I hope you enjoyed the recipe, see you soon!
