Oatmeal soup
Description
Perfect for lunch. This soup is the simplest of all, familiar to all of us since childhood. The only thing that distinguishes it from the usual buckwheat and rice soups I know is the inclusion of oats. The soup turned out delicious and even unusual. My entire family loved it, and I think it will stay in my menu for a long time. I recommend you try this recipe too. Ladle into bowls and serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Peel and rinse the vegetables. Pour the required amount of water into a saucepan and place over heat.
- 2
Step 2
Soak the oat flakes in cold water for 1 hour beforehand.
- 3
Step 3
Cut the potatoes into small pieces and add them to boiling water.
- 4
Step 4
Finely chop the onion and place it in a pan with heated vegetable oil.
- 5
Step 5
As soon as the onion becomes translucent, add the carrots, stir and cook for another 2-3 minutes over low heat.
- 6
Step 6
As soon as the potatoes become soft (I won't specify the time here, as it depends on the potato variety; mine cook very quickly, becoming tender in just 5–7 minutes), add the oats. At the same time, add thinly sliced garlic to the soup, which will give it an amazing aroma.
- 7
Step 7
After a couple of minutes, add the prepared carrots and onions to the soup, season with salt and pepper. You can also add 1 bay leaf. Cook for a few minutes.
- 8
Step 8
At the end, taste the soup. If necessary, add salt, remove from heat, and let it stand for about 5-10 minutes.
- 9
Step 9
The soup is ready. Serve hot.