Simple and comforting, this vegetable oat soup comes together quickly to make a warm and satisfying meal!
Vegetable Oat Soup
This month’s Recipe ReDux theme is Spring Clean the Kitchen: Cook with at least 3 ingredients that are actually in your refrigerator or pantry right now. Try not to go to the store to buy anything new. Give tips on how to make a healthy dish out of whatever you have on-hand.
After quickly browsing my kitchen, I grabbed some oats, a can of mushrooms, and some vegetable broth: it was soup time!
We’ve had some weird weather around here lately. A few weeks ago, I was wearing shorts, and that’s saying something because I am always cold. I don’t usually break out the shorts until the end of June. Last week? Snowstorms. Perfect soup weather!
Soups are so easy to make. With only a few basic kitchen staples, you can throw everything together into a pot and have a delicious soup simmering on the stove with hardly any fuss or effort. I almost never have to make a trip to the store when I’m making soup– it’s one of the best things to make out of things you already have. My favorite soups are all built on the same simple framework: a broth, a vegetable, and a grain. It’s easy to mix and match and customize to make a recipe your own, and soups can taste amazing without being fancy.
I’m a lifelong fan of oats, and they’ve always been one of my favorite additions to soup: they add taste and texture and heartiness, and effortlessly up the nutritional profile of whatever you’re making.
Easy to make and with only a handful of simple ingredients, this soup is lovely, warm comfort food.
- 1 medium onion, chopped
- 1 (8 oz.) can mushrooms, drained
- 2 stalks of celery, sliced
- 1 carrot, sliced into coins
- 3 cloves garlic, minced
- 8 cups vegetable broth
- 1 tablespoon dried parsley
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 cup oats
- salt and pepper, to taste
- Add the onion, mushrooms, celery, carrot, garlic, and broth to a large pot or Dutch oven over medium-high heat and bring to a boil.
- Reduce the heat to low, add the parsley, onion powder, and garlic powder, and simmer until the vegetables are cooked and soft.
- Add the oats and stir until cooked.
- Add salt and pepper, and adjust seasonings to taste.
This recipe is gluten-free with the appropriate oats.
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Shared at Meatless Monday with Confessions of a Mother Runner and A Whisk and Two Wands; Meatless Monday with The Fit Foodie Mama and Food, Pleasure and Health. For a complete list of where I share, click here.
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