This healthy Vegetable Oats Soup is loaded with hearty vegetables and old-fashioned rolled oats, making it a wholesome, comforting, and nutritious meal. Perfect for lunch or dinner. Vegan and gluten-free.
If you know me well, you know I love making salads and soups. There are lots of healthy soup recipes on my blog, from moringa soup to ragi vegetable soup. Today, I'm sharing this wholesome Vegetable Oats Soup perfect for a light lunch or cozy dinner.
How to Make Vegetable Oats Soup
Heat 1 teaspoon of olive oil in a kadai, and add ½ teaspoon of cumin seeds. Let them splutter.
Then add 2 tablespoons of finely chopped onions, 1 teaspoon of minced ginger and garlic. Sauté until they soften and turn translucent.
Add ½ cup of old-fashioned rolled oats (or ¾ cup instant quick oats), and roast for 1-2 minutes.
Next, add 1 cup of mixed veggies chopped broccoli, beans, carrot, and bell pepper. Saute for 1-2 minutes.
Add 3 cups of vegetable broth (or water), ¼ cup of cubed paneer, ¼ teaspoon turmeric,½ teaspoon of roasted cumin powder, black pepper, and salt to taste.
Bring it to a boil, close the lid, and cook for 5-8 minutes. Lastly, add the juice of half a lemon and 2 tablespoons of coriander leaves.
The soup thickens as it cools down. Healthy Vegetable Oats Soup is ready.
Serving Suggestions
Serve this vegetable oatmeal soup for lunch or dinner with chili garlic noodles, veg fried rice, or chickpea cucumber salad for a complete meal.
Tips & Variations
- You can store the leftovers for up to 1-2 days in an airtight container in the fridge. Reheat on the stovetop or in the microwave.
- You can add cooked white beans, chickpeas, or tofu for added protein.
- You can add chopped kale or baby spinach for extra nutrition.
More Indian Vegetarian Soup Recipes
Vegetable Oats Soup
Ingredients
- 1 teaspoon oil
- ½ teaspoon cumin seeds
- 1 teaspoon ginger and garlic minced
- 2 tablespoons onion finely chopped
- ½ cup old-fashioned rolled oats
- 1 cup mixed veggies (broccoli, carrot, green beans, bell pepper)
- 3 cups vegetable broth (or water)
- ¼ cup paneer cubed
- ¼ teaspoon turmeric
- ½ teaspoon roasted cumin powder
- salt and pepper as per taste
- 1 tablespoon lemon juice
- 2 tablespoons coriander leaves
Instructions
- Heat olive oil in a kadai, and add cumin seeds. Let them splutter.
- Then add finely chopped onions, minced ginger, and garlic. Sauté until they soften and turn translucent.
- Add ½ cup of old-fashioned rolled oats (or ¾ cup instant quick oats), and roast for 1-2 minutes.
- Next, add mixed veggies chopped broccoli, beans, carrot, and bell pepper. Saute for 1-2 minutes.
- Add vegetable broth (or water), cubed paneer, turmeric, roasted cumin powder, black pepper, and salt to taste.
- Bring it to a boil, close the lid, and cook for 5-8 minutes. Lastly, add lemon juice and coriander leaves.
- The soup thickens as it cools down. Vegetable Oats Soup is ready.
Nutrition
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