This past weekend the Hubz and I headed to the boonies to visit my parents for the night. When we arrived we were greeted by howling winds and snow showers and I thought what better way to warm up than a warm cup of soup.
Yields 4-6 servings
Ingredients:
- 1 T olive oil
- 1 medium yellow onion, diced
- 2 large carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1/2 medium head of cauliflower, roughly chopped
- 1 bunch of broccoli, roughly chopped
- 1 quart of vegetable stock or broth
- 1 cup quick oats (must me quick)
- salt and pepper to taste
Directions:
- In a large stock pot over medium-high heat heat the olive oil; stir in the onion, carrots and celery and cook for 3-4 minutes until they being to soften.
- Stir in the garlic, cauliflower and broccoli and cook for an additional 3-4 minutes.
- Stir in the vegetable broth and the quick oats; bring to a boil. Reduce to a simmer and cook for 7-10 minutes until the vegetables are fork tender.
- Place in a blender (you will have to do this in batches) and blend until slightly smooth; keep it somewhat a rough consistency for a more rustic feeling.
- Return the pot to the stove and gentle re-heat. Season with salt and pepper to taste.
This soup sounds amazing! I had a great sweet potato and carrot soup at work the other day with cereal grains and flax – I thought it was pretty neat. I’m excited to try making the above with oats. Mmm mmmm
My mom actually uses oats in place of rice sometimes in congee. Try it with fermented bean curd, corn, green onions, gluten, soy sauce, and kimchi instead of brown sugar and/or honey sometime! It’s delish!