Oats soup is a very nourishing, wholesome, full and heavy dish combining the wholesome goodness of oats with the luscious flavours of vegetables and spices. This oats soup recipe will be helpful for people seeking a healthy, comforting meal that is easy to prepare but delicious. To make the recipe for oats soup, start by dry roasting the oats until they turn out lightly golden and enhance the nutty flavours of the oats. Brown chopped onions, garlic, and ginger in olive oil or butter until aromatic. Then, add finely chopped vegetables such as carrots, beans, and celery to infuse the flavours and nutrients into the ingredients. When done when the vegetables are tender, mix the roasted oats. Then, it is seasoned with salt, pepper, and other spices including cumin or mixed herbs. Then, the mixture is lightly brought to a boil and simmered until the oats and vegetables are cooked well and the soup reaches the right consistency. The soup can be pureed partially for complete smoothness. It is best garnished with fresh coriander, a dash of lemon juice, or dollops of cream for added richness. This recipe for oats soup is easy to make and adaptable; hence, it is ideal for Weight Watchers and those who want to increase fibre intake. Whether as a light lunch or a warm dinner, oat soup is a filling, healthy option that nourishes the body with delight to the palate.

• 1/2 cup oats (rolled)
• 1 tbsp olive oil or butter
• 1 clove garlic
• ¼ inch piece ginger
• 1/2 onion
• ¼ cup carrot
• To taste salt

• Start by dry roasting half a cup of rolled oats in a pan over low heat till they get light brown and nutty smell. The process above helps to flavour, remove excess stickiness from oats due to the effect of cooking, and so on. Then leave the roasted oats to rest for some time.
• Chop to small pieces of all the vegetables desired.
• Prepare them that way so they'll cook faster with a uniform texture.
• Take two cloves of garlic, and a small piece of ginger and chop that as well. Chop half of the onion; this is what gives the soup that depth, that aroma, and that everything tastes good.
• Heat a Tbsp of olive oil or butter in a deep pot. Saute minced garlic, ginger, and onions until they become translucent and fragrant.
• Add the chopped vegetables to the pot and cook for a few minutes, stirring them often to allow them to slightly soften along with generating that aromatic base flavour.
• Add the roasted oats into the pot and stir them very well to coat them with the flavours. Pour in three cups of vegetable stock or water and boil.
• Season with salt, freshly ground black pepper, and a pinch of cumin or mixed herbs for depth of flavour.
• Simmer over low heat for approximately 10-15 minutes, stirring occasionally until oats are soft and tender, vegetables completely cooked, and soup rather thickened to your liking.
• Stir in some of the puree and return this to the pot, or leave it be for a coarser texture.
• Serve hot, finished with a squeeze of fresh lemon juice, and with seasoning rechecked as needed.
• Add some fresh coriander leaves, chilli flakes or a swirl of cream before it's served. This hearty oats soup is just the perfect accompaniment to a light lunch or a warm dinner- a comfortably nice balance between nutrition and taste in every spoonful.