Tomato Oat Soup

Despite the glowing sun, it feels chilly inside the house. The sun outside is too inviting, I wish I could go for a stroll along the corniche. Instead, I’m going to enjoy the peace and quite of the morning, and chat about this bowl of warm soup.

We are all looking on new ideas to eating healthy, home cooked meals, without going on a diet (at least I am!). Whole grains like oats has amazing nutritional value that can significantly lower the risk of cardiovascular diseases, diabetes and obesity. It gives us strength and energy, and has a good satiety factor. So, don’t hesitate to treat your family to a piping hot bowl of hearty oatmeal, and eat your way to longevity!

 

Eating nutrient rich food does not mean sacrificing on taste. This oat soup is flavored with a sachet of chicken soup, garlic and tomatoes. It is easy to prepare and can be called a meal in itself. Start by leaving the tomatoes in hot water for 3 minutes, to peel the skin easily. Due to their consistency, the oat soup will require more water. Feel free to add as much as you desire to enjoy it the way you like.


Tomato Oat Soup

Ingredients

1 sachet cream of chicken soup (I used Knorr)

7 cups hot water

1/3 cup quick cooking oats (I used Quaker)

3 tablespoon vegetable oil

2 medium tomatoes, peeled and pureed

1 medium onion, chopped

1 teaspoon garlic, crushed

¼ teaspoon cumin seeds

¼ teaspoon freshly crushed pepper

2 tablespoon tomato paste

1 teaspoon lime juice (optional)

salt, to taste

 

Directions

Heat oil in a medium saucepan, Sauté onion and garlic for 3-4 minutes until onion turns light brown. Add pureed tomato, tomato paste, cumin and black pepper and cook for 8-10 minutes, stirring occasionally, until the mixture thickens. Add hot water, and oats. Stir in the soup sachet and bring to simmer over medium heat another 12 minutes or until the oat is cooked and the desired consistency is reached. Taste and add lime juice, if desired. Adjust seasoning.

Ladle into bowls and garnish with a swirl of cream and parsley leaves. Serve hot with bread.