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Oat Soup

Jun 18, 2020 · Leave a Comment

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a pot with oat soup and two filled bowls

An incredibly easy and hearty soup, oat soup is made with a spiced light tomato broth, with cooked oats in it. It’s a classic in the Gulf region of the Middle East and I fell in love with this recipe- you will too!

What is oat soup?

This soup is a version of tomato oat soup, Arabic style. Some versions use fresh tomatoes, but we made this even easier with tomato paste. I’m pretty sure it’ll be one of the easiest soups you could make!

Why put oats in soup?

I was confused to until I tried this for the first time. The oats plump up in the broth and become almost like a mix of pasta/bread. It sounds weird, but basically they make a really hearty carb in the soup base. There isn’t too much oats in this, so you get little spoonfuls while you eat. Healthy, easy (the oats cook so fast) and delicious!

oat soup in a pot with a measuring cup of oats on the side

Is oat soup vegetarian?

The version I made isn’t strictly vegetarian. Although a lot of people choose to add shredded chicken to the soup, I didn’t feel like I needed it. This is more true because I was serving it with a chicken main dish. I did however use a chicken stock cube, but you can easily turn this into a vegetarian option by using a veggie stock cube.

Ingredients in the soup:

ingredients to make oat soup

Oats: quick cooking.

Tomato paste: Our easy painless sub to using fresh tomatoes. Add as little or as much as you like depending on how deep a tomato flavor you like. I like my tomato pretty intense, so I used 1/2 of a small carton.

Onion/garlic: Diced finely, because this is a soup that you won’t immersion blend.

Spices: I added a mix of turmeric, cumin, cinnamon, cardamom, salt and pepper for exotic flavors. You can omit anything you don’t have or don’t like.

Bouillon cube: chicken or vegetable

Water: I started with 3 cups and ended up adding a 4th cup after the oats had cooked and the soup thickened. You can keep the soup as thick or as thin as you like.

How to make the soup:

sauteed onions and tomato paste

We start with frying the tomato paste, onion, and garlic until softened and fragrant. The spices go in, and get briefly cooked before we add the water and oats. We bring the whole mix to a boil, then reduce to a steady simmer. until the oats have cooked through. That’s it!

a pot of soup with two filled bowls and a ladle

Oat Soup

A light Middle Eastern soup with spiced tomato broth and oats, this is one of the easiest and tastiest soups you could make!
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Course: Soup
Cuisine: Middle Eastern
Keyword: soup
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4 people
Author: Farah Abumaizar

Ingredients

  • 2 tbsp olive oil
  • 1 onion, finely diced
  • 1-2 garlic cloves, crushed
  • 2-3 tbsp tomato paste start with 2, add more as needed once the water is in
  • 3-4 cups water
  • 1 stock cube, chicken or vegetable
  • 1/2 cup quick cooking oats
  • 1/2 tsp turmeric powder
  • 1/4 tsp cumin powder
  • 1/2-1 tsp salt
  • 1/4-1/2 tsp black pepper
  • pinch of cinnamon
  • 2 cardamom pods, optional

Instructions

  • Heat the olive oil on medium heat in a saucepan. Once hot, add the onion, garlic, and tomato paste, and stir for 5-6 minutes until onions have softened.
  • Add all the spices, and stir to combine, 30 seconds or so until fragrant.
  • Add the water, and the stock cube and let it come to a boil. Add the oats, and let them cook for 15 minutes or so until softened. Once the oats have cooked through, the soup will thicken, so add another cup of water if you need it.
  • Serve hot and enjoy!

Notes

Recipe adapted from my good friend Bushra.
Tried this recipe?Mention @everylittlecrumb or tag #everylittlecrumb!

If you liked this recipe, you might like:

Middle Eastern Lentil Soup

Roasted Mushroom Soup

Pumpkin Curry Soup

Did you make this? Tag @everylittlecrumb or hashtag #everylittlecrumb and I’ll share your images! Don’t forget to pin for later!

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Farah Abu Maizar | Food Lover
Good morning! If there’s one thing we like doing Good morning! If there’s one thing we like doing, it’s experimenting with breakfast dishes 🍳.These beauties are froached eggs- poached eggs that are lightly fried and seasoned with breadcrumbs. Best of both worlds! Creamy poached eggs, runny yolk but a little crisp on the white part of the eggs. So good! Inspired by @sveverything , we used our sous vide machine for this but you can do this with regular poached eggs. Recipe can be found linked in bio or at https://everylittlecrumb.com/froached-eggs/ . Team runny yolk anyone? 
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Ingredients:
1 stick butter, softened 113 g
3/4 cup tightly packed brown sugar (I like using 1/2 cup light brown and 1/4 cup dark brown, but you can use either or) 150 g total
1/4 cup white sugar 50 g
1 egg, room temperature
1 tsp vanilla extract
1 3/4 cup all purpose flour 220 g
3/4 tsp baking soda
1/4 tsp salt
1 cup semi-sweet chocolate chips or chunks
flaky salt for topping, optional

Instructions:
-In the bowl of a stand mixer fitted with a paddle attachment, or a handheld mixer, cream together butter, brown sugar, and white sugar for 5 minutes on medium speed until light and fluffy.
-Once five minutes is over, add in egg and vanilla and mix until combined.
In a separate bowl, mix flour, baking soda, and salt, and mix until combined. Add these dry ingredients to the butter mixture on low speed, and mix until just combined.
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Bbq salmon bowls with mango avocado salsa- unbelie Bbq salmon bowls with mango avocado salsa- unbelievable! And start to finish, you can be eating these in 15-20 minutes. Save this recipe for your next meal, you don’t want to miss out!

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Ingredients:
For the salmon:
2 fillets, about 250 g each 
Spice Rub:
2 tbsp brown sugar
1.5 tsp paprika 
1 tsp garlic powder
1 tsp onion powder, optional 
1/2 tsp chili powder
1/2 tsp salt 
2 tbsp olive oil 

Mango avocado salsa:
1 diced mangos 
1 diced avocado
1/4 cup finely diced coriander 
1/4 cup finely diced red onion 
1 inch spicy green chili pepper, finely chopped
1 tsp honey
Juice and zest of one lime
Salt to taste

Method:
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- Bake for 10-12 minutes until salmon is opaque and cooked all the way through.
-Assemble bowls with rice, flaked pieces of salmon,and plenty of mango avocado salsa. Enjoy 😍

Catch the steps in my story!
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INGREDIENTS:
 
2 tbsp olive oil, divided
big pinch of salt
3 heaped tbsp tomato paste, divided 2 oz or 70 g
1 pack elbow macaroni 14 oz or 400 g
1 onion, very finely diced
1 zucchini, finely diced
1 carrot, finely diced
4-5 garlic cloves, minced
250 g ground beef
1 tsp seven spices
1 tsp turmeric
1/2 tsp paprika powder
1/4 tsp basil
1/4 tsp cinnamon powder
1/4 tsp garlic powder
1/2 tsp black pepper
1 tsp salt
1 can crushed tomatoes 14.5oz (400g)

NSTRUCTIONS
 
Bring a large pot of water to boil, add 1 tbsp olive oil and the salt, one tbsp of tomato paste, then the pack of pasta. Cook until al dente, then drain the pasta, reserving the pasta water. Set cooked pasta aside.

In a large skillet, heat the remaining tbsp of olive oil. Once hot, add the diced onion, and cook for 4-5 minutes until softened. Add the diced zucchini and carrots, and garlic and cook for a further 4-5 minutes until softened slightly.

Add the ground beef, and cook, smushing with a wooden spoon to break up the meat. Keep cooking until the beef is browned and cooked through, then optionally, drain the fat.
Add in the salt, pepper, and all the spices. Cook for another minute or so. Add the remaining 2 tbsp of tomato paste, and stir.

Add the can of crushed tomatoes and stir to combine. Bring to a simmer, then add a big ladleful of the reserved pasta water and simmer for 2-3 minutes on low heat.

Add the pasta to the sauce (I don't always add all the pasta, maybe 3/4 of the cooked amount until the finished dish is as saucy as I like). Stir to coat, cook for another minute or so until the pasta is warmed through, then enjoy!
This gorgeous tiramisu was so kindly sent to me by This gorgeous tiramisu was so kindly sent to me by @cadysweets.sa on my birthday, and we enjoyed every light fluffy bite of it. Their old account got hacked so follow along and support their new account ! They have a bunch of cakes and sweets for every occasion, so make someone or yourself happy and order one for a treat🤩! Send this to the tiramisu lover in your life 🍰.
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Ingredients for two small loaves:
1.5 cups lukewarm water 
1/2 tbsp any type of yeast
1/2 tbsp salt
3 1/4 cup plain flour (450g)

Method:
In a large bowl, stir together the water with the yeast and salt. Try to dissolve but it’s fine if you have clumps.
2. Add flour all at once and stir, just until no flour patches remain.
3. Cover loosely with a kitchen cloth and leave it to rest for 2 hours in a warm place until risen and bubbly.
After this rest you can:
- Use dough immediately if impatient, but it’s easier to work with if cold, so maybe pop in fridge briefly
- Or, their recommended method and the one I do, leave in the fridge loosely covered for 12 hours or overnight. 
Refrigerated dough lasts up to two weeks, and flavor depends over time!
4. The next day, the dough might look deflated. That’s fine! When ready to bake, divide dough in half (I got two 400g dough balls)- it might be easier to handle if you sprinkle the dough lightly with flour, and take the half you are going to bake out of the fridge. Let it rest on a parchment paper lined baking sheet 40-90 minutes. The longer the more interior bubbles you should have. Preheat oven to 235C (450F), and after rest, make a few deep slashes in the dough with a sharp knife.
5. Place in the middle rack of the oven, and on the bottom rack place a roasting pan that had about a cup of hot water in it. This will create steam which gives a crustier crust!
6. Bake for 30-35 minutes or until deep golden brown.
7. Let it cool completely before enjoying!
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Ingredients
3/4 cup milk 170g
1 tbsp white vinegar
1 cup flour 125g
2 tbsp sugar 25g
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg room temperature
1/2 tsp vanilla
2 tbsp butter, melted 28g

Instructions:
-In a large bowl, combine the milk and vinegar, and let aside to stand for 5 minutes until curdled. Whisk to combine.
-In a separate large bowl, mix together the flour, sugar, baking powder, baking soda and salt.
-Add an egg, the vanilla and the melted butter to the buttermilk and whisk to combine.
-Add the dry ingredients all at once to the wet, and whisk until flour patches disappear. A few lumps are fine, but don't over mix.
-Let the batter rest for 5-10 minutes while you heat a pan on the stove.
lightly grease the pan with nonstick spray or butter, and pour about 1/4 cup of batter on the pan. Cook for 2-3 minutes on each side or until golden brown. (Flip the first time once you see bubbles form and the edges of the pancake dry up).
-Enjoy with toppings of your choice!
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