Oatmeal soup

Name: Oatmeal soup
Ingredients: 1000 ml chicken or vegetable broth; 1 medium onion (150 g); 1 medium carrot (60 g); 1 medium potato (150 g); 1 teaspoon turmeric; 1 tablespoon tomato paste; 1 teaspoon Kotányi Exotic Spice Mix; 1 dried lime or 1/2 teaspoon lime powder; 50 g rolled oats; 5 g fresh parsley; 1/4 teaspoon Kotányi Exotic Spice Mix

Soups - Oatmeal soup by Manuela C. - Recipia

Crack the dried lime lightly before adding it to the oatmeal soup, which is cooked with chicken broth and vegetables. This Iranian soup gets its body from the oats, while the potato and vegetables soften in the broth flavored with turmeric and spices. I cut the potato into cubes about 1.5 cm across, so they’re still easy to scoop up with a spoon. Prep: 10 minutes. Cook: 25 minutes. Total: 35 minutes. Serves: 4. About 110 kcal and 5 g of protein per serving.

Ingredients

1000 ml chicken or vegetable broth
1 medium onion (150 g)
1 medium carrot (60 g)
1 medium potato (150 g)
1 teaspoon turmeric
1 tablespoon tomato paste
1 teaspoon Kotányi Exotic Spice Mix
1 dried lime or 1/2 teaspoon lime powder
50 g rolled oats
5 g fresh parsley
1/4 teaspoon Kotányi Exotic Spice Mix

Preparation

1. Peel the onion, carrot and potato. Finely chop the onion and carrot, and cut the potato into cubes about 1.5 cm across. 2. Bring the chicken or vegetable broth to a boil in about 5 minutes. 3. Add the onion, carrot, turmeric, tomato paste and 1 teaspoon of the spice blend. Crack the dried lime and add it to the pot; if using lime powder, add 1/2 teaspoon. Simmer for 10 minutes, until the onion and carrot have softened. 4. Add the potato and oats. Simmer for another 10 minutes, until the potato is easily pierced and the oats are soft. Remove the dried lime. 5. Sprinkle with the parsley and 1/4 teaspoon of the spice blend before serving.

Notes

Keeps in the fridge in a sealed container for up to 3 days; the oats keep absorbing the broth and the soup thickens. Serve with flatbread or plain bread. For a meat-free version, use vegetable broth instead of chicken broth, in the same amount. Classic rolled oats hold their shape better than fine oats, which soften quickly. If you only have fine oats, keep an eye on the texture towards the end so the soup doesn’t get too thick. The dried lime should crack easily; if it’s very hard, you can gently tap it with the bottom of a glass. Lime powder replaces the whole fruit, but add it gradually and taste the broth before adding more. I time the simmer to match mealtime, since the soup thickens as it sits in the bowl.