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Oat and vegetable soup

Recipe for a simple but nutritious oatmeal soup with courgette, celery and carrot.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Appetizer, first, Main Course
Cuisine: Mediterranean, vegan, vegetarian
Diet: Gluten Free, Low Fat, Vegan, Vegetarian
Keyword: oats, winter, soup
Servings: 4 servings
Author: LuvveLovesFood
Const: low

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!