Wasfetna

Oatmeal soup

Creamy oat soup with carrot, potato and chicken stock, topped with parsley.

Oatmeal soup
Cooking time
35 min
Hands-on time
15 min
Free time
18 min
Difficulty
Easy
Calories
160
Contains
Gluten, Dairy

Oat soup is one of the lighter Ramadan soups. The step not to skip is toasting the oats in butter for two minutes before the stock, because untoasted oats taste raw however long they cook.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

6people

Amounts follow the number of people

For the soup

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Medium pot — The oats are toasted in it for two minutes before the stock.

Method

  1. Sauté the onions and carrots in butter until they soften.

    6 min
    You’ll know it’s ready when

    The onion is translucent.

  2. Add the oats and stir for two minutes until they release a toasted aroma.

    3 min
    You’ll know it’s ready when

    The oats smell clearly toasted.

    Tip: Untoasted oats taste raw however long they cook.

  3. Add the broth, potatoes, and salt, and leave it on low heat.

    18 minYou can walk away
    You’ll know it’s ready when

    The oats have swelled and the soup has thickened.

  4. Add the milk and taste, sprinkle with parsley and serve hot.

    5 min
    You’ll know it’s ready when

    The texture is creamy and the vegetables are tender.

What this teaches

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