Oatmeal Soup

This creamy and hearty soup is made with oatmeal, and it's so comforting and nutritious! Easy to make, and you probably have all the ingredients you need on hand.

Course Soup

Cuisine Middle Eastern

Diet Halal, Vegetarian

Prep Time 10

Cook Time 40

Servings people

Calories 271kcal

Author Farah Abumaizar

Ingredients

2 tablespoon olive oil
1 onion, diced
3 garlic cloves, minced or crushed
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon seven spices or all spice
1/2 teaspoon coriander powder
1/2 teaspoon cardamom powder
1/2 teaspoon dried oregano
2 medium potatoes, peeled and diced into small cubes
2 carrots, diced into small cubes
1 cup corn kernels, either frozen or from a can
1 cup frozen peas
6 cups water
1 vegetable stock cube
1 cup old fashioned or rolled oats
1/2 cup heavy cream (whipping cream), cooking cream, or milk

Instructions

Add olive oil to a large saucepan over medium high heat, and add the onion, cooking for a few minutes until softened.
Add the garlic, salt and all the spices, and sauté for another minute.
Add the potatoes and carrots and cook for 5-6 minutes stirring occasionally.
Add the water and stock cube, peas and corn and cook for 15-20 minutes, covered, until vegetables are cooked through.
Add the oats and cook for 5 minutes until soft and thickened, then add the cream or milk and cook until just warmed through. If the soup is too thick, add another cup of water. Enjoy!

Video

Notes

Ingredient Notes:

Vegetables: Use diced potatoes, carrots, corn, and peas. Frozen mixed vegetables can be substituted for convenience.
Stock: A vegetable stock cube and water make a quick base, but you can also use homemade or store-bought chicken broth.
Oats: Use old-fashioned or rolled oats for the best texture — avoid instant oats as they can turn mushy.
Cream or milk: Use as much or as little as you like for your preferred creaminess. You can also substitute with coconut milk for a dairy-free option.

Recipe Tips:

Add the oats only after the vegetables are fully cooked so they don’t overcook and become gluey.
If the soup thickens too much as it sits, thin it out with a splash of water, milk, or broth before serving.

Storing Leftovers:

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove, adding water or milk to loosen if it’s thickened too much.
This soup freezes for up to 3 months. Thaw overnight in the fridge, then reheat on low heat until warmed through.

Nutrition