Scotch Oatmeal Soup with a Twist

Ingredients

• 1 cup (200g) steel-cut oats 1 cup (200g) steel-cut oats
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, diced 1 onion, diced
• 2 carrots, diced 2 carrots, diced
• 2 leeks, sliced 2 leeks, sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 cups (470ml) water 2 cups (470ml) water
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 38g, 6g
• Protein: 6g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent.
2. 2.
   Add the carrots, leeks, and potatoes to the pot and cook for a few minutes until slightly softened.
3. 3.
   Stir in the steel-cut oats and cook for another minute to toast them slightly.
4. 4.
   Pour in the vegetable broth and water, then add the bay leaves and dried thyme. Season with salt and pepper to taste.
5. 5.
   Bring the soup to a boil, then reduce the heat to low and simmer for about 30 minutes, or until the oats and vegetables are tender.
6. 6.
   Remove the bay leaves and discard. Using an immersion blender or a countertop blender, blend the soup until smooth and creamy.
7. 7.
   Return the soup to the pot and heat over low heat until warmed through.
8. 8.
   Serve the Scotch Oatmeal Soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Steel-cut oats — Toasting the oats before adding the liquid enhances their nutty flavor.
• Bay leaves — Remember to remove the bay leaves before blending the soup to avoid any unpleasant texture.

Tips & Tricks

• For added creaminess, stir in a splash of coconut milk or cashew cream before serving.
• Customize the soup by adding your favorite vegetables or herbs.
• If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.
• Serve the soup with a side of crusty bread for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for future enjoyment.

Serving advice

Serve the Scotch Oatmeal Soup hot in bowls, garnished with fresh parsley. Accompany it with a slice of crusty bread for a satisfying meal.

Presentation advice

To enhance the presentation, drizzle a swirl of olive oil on top of the soup and sprinkle some toasted oats or chopped fresh herbs as a finishing touch.