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Oat Soup

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


  • 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


  • 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!


Recipe adapted from my good friend Bushra.
Keyword soup