Heart Healthy Oatmeal Soup 

Heart healthy oatmeal soup

Heart Healthy oatmeal soup

 A while back I shared how excited I was to make Oatmeal Vegan cookies. I have also posted a recipe for Sambar Masala Oats. Today, I like to share an appetizing, Heart Healthy Oatmeal Soup recipe that’s perfect for a wintery day.

Heart healthy Oatmeal SoupI also add a tad more black pepper than usual, to kick it up a notch. Oats are among the healthiest grains on earth. As you can see from my posts, there are several dishes you can prepare with this wonder food.  
Apart from the health benefits, this soup is very easy to cook. I tried a few options to make it creamy (like a bisque) instead of a watery soup. Of all the vegan options, coconut milk complements the flavor like none other. Try it today and I guarantee you will not regret. Serve it hot with crushed tortilla chips or crackers.

Ingredients:

  • 1 cup rolled oats
  • 4-5 green onions
  • 1 Tomato
  • 1 garlic clove
  • 1 tsp grated ginger
  • 1/2 tsp black pepper powder
  • 1 tsp red chili powder
  • 1/2  tsp cinnamon powder
  • 1 bay leaf
  • Salt to taste
  • 3 cup water
  • 1 cup coconut milk
  • 1 tbsp oil

Directions:

Oatmeal soupWash the oats and cook them in a pot with 2 cups of water. Add a little salt and one bay leaf and let it steep as the oats cook. Place a vessel over medium heat and saute the crushed garlic in 1 tbsp coconut oil. After about 30 seconds, add chopped green onions and cook for another minute. Add chopped tomatoes and continue to sauté it until the tomato softens.

Oatmeal soupNow add chili powder, black pepper powder, and cinnamon powder. Cook for two more minutes. Add the cooked Oatmeal and one more cup of water and bring in to a boil. If you prefer a creamy texture, now is the time to add 1 cups of coconut milk and continue to boil. Switch off the heat and garnish with cinnamon powder and chopped green onions.

Heart Healthy Oatmeal soup is ready!

Heart Healthy Oatmeal Soup

Heart Healthy Oatmeal Soup 

Prep Time: 5 minutes

Cook Time: 20 minutes

Yield: 4 person

Ingredients

  • Ingredients:
  • 1 cup rolled oats
  • 4-5 green onions
  • 1 Tomato
  • 1 garlic clove
  • 1 tsp grated ginger
  • 1/2 tsp black pepper powder
  • 1 tsp red chili powder
  • 1/2 tsp cinnamon powder
  • 1 bay leaf
  • Salt to taste
  • 3 cup water
  • 1 cup coconut milk
  • 1 tbsp oil

Instructions

  1. Wash the oats and cook them in a pot with 2 cups of water. Add a little salt and one bay leaf and let it steep as the oats cook.
  2. Place a vessel over medium heat and saute the crushed garlic in 1 tbsp coconut oil. After about 30 seconds, add chopped green onions and cook for another minute.
  3. Add chopped tomatoes and continue to sauté it until the tomato softens.
  4. Now add chili powder, black pepper powder, and cinnamon powder. Cook for two more minutes.
  5. Add the cooked Oatmeal and one more cup of water and bring in to a boil.
  6. If you prefer a creamy texture, now is the time to add 1 cups of coconut milk and continue to boil.
  7. Switch off the heat and garnish with cinnamon powder and chopped green onions.
http://www.mrishtanna.com/2017/01/heart-healthy-oatmeal-soup/

 

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25 thoughts on “Heart Healthy Oatmeal Soup 

  1. I’ve never ever heard of this! What a neat idea- It makes sense because I love using barley in soup. Have you ever tried ‘oatmeal milk’? I bet you could use that instead of coconut milk too. I’ll have to try this!

  2. This has got to be the most interesting recipe I have read all week! Why have I never heard of oatmeal soup? We love oatmeal in our family, so it’s always a part of our pantry. I’m most certainly going to give this dish a try – oh, and cinnamon too! Wow. I’m seriously excited. LOL

  3. Oatmeal soup? I have been making soups for years and I take great pride in trying new things. But I have never made soup with oatmeal. Given how much I love porridge (and how thick it is) then it would make sense to use oats in soup. Also, love the use of ginger, my favorite!

  4. What a clever idea! I never thought of turning oatmeal into a soup before! I love the idea of using coconut milk in almost everything, so this is right in my recipe wheel house! Looking forward to trying this out!

  5. Yess. I never never thought of doing oatmeal like this. I also love the use of coconut oil. And coconut milk makes everything taste better. Thanks for sharing

  6. This is definitely a new ideas for me but one I truly like. I love eating oatmeal but yes, it gets kinda of boring eating the same oatmeal recipe everyday. Will definitely have to try yours, as I wouldn’t give up on this healthy grain for beans… Lol!!

  7. I love seeing savory recipes for oatmeal. It’s one of the most readily available whole grains, it’s so easy to cook, almost everyone already has it in the pantry, and almost everyone already likes it!

    Your seasoning combination looks wonderful.

  8. Honestly I have never tried a savory oatmeal but it makes sense! I love pepper too and would probably go heavy on that!. This sounds really filling and inexpensive too!

  9. What an interesting idea! I’ve had savory oats, but never considered putting them in a soup before. That looks amazing.

  10. I have to tell you Uma, when I read your article I actually made it and my mom and I love it! It is a fresh way to have oatmeal other than the regular breakfast style. The flavors work great together and the heat from the ginger and pepper really warm the body. Especially on this cold stormy day in San Diego! One thing I didn’t really the recipe mentioning when to put the ginger.. I just put it in with the spices.

    Thank you for your wonderful recipe.. I’m going to try a variation with curry mushrooms and zucchini.. any recommendations??

    1. Hi Debi, Thank you very much for writing to me:) very glad to hear about how much you liked Oatmeal Soup:) There is one curry called mushroom masala which can be made with coconut milk base. I used to make zucchini Sambar which is from South India. But if you like something new variations with these veggies I am glad to help. Let me come up with new recipes….:) Thanks Debi!

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