Oat Soup
Ingredients
- 45 ml olive oil
- 80 g oats
- 5 large tomatoes, halved and sliced
- 55 g onion, chopped
- 1 clove garlic, chopped
- 710 ml water, divided
- 0.5 bunch fresh cilantro
- 4 g chicken bouillon granules
- 3 g salt
Directions
- Heat a large deep skillet or Dutch oven over medium-low heat. Pour in the olive oil, and let it heat up. Add the oats; cook and stir until toasted.
- In a blender or large food processor, combine the tomatoes, onion, garlic, 1 cup of water, and cilantro. Blend until smooth. Pour into the pan with the toasted oats. Stir in the remaining 2 cups of water, and bring to a boil. Mix in the salt and chicken bouillon. Cover, and simmer for 15 minutes. Enjoy hot or warm.
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