Prep 15 mins
Cook 45 mins
This was so good, the oasts made it a very nice texture.
Make and share this Creamy Potato-Oat Soup recipe from Food.com.
In a large pot combine
- 6 medium potatoes, chopped
- 1 bunch broccoli, chopped
- 10 cups vegetable stock
- 1 tablespoon curry
- 1 pinch cayenne
- 1 cup cooked rolled oats
- Bring to a boil; reduce heat and simmer 30 to 45 minutes until vegetables are tender.
- Puree in a blender, if desired; return to pot, stir in 1 cup cooked rolled oats and heat through before serving.
This was so creamy and good, I love the health aspect of it, as well as the curry and cayenne. I used all sweet potato and pureed it with the broccoli and stock while the oats added the perfect amount of texture. This was a WONDERFUL filling lunch with a piece of flaxseed rye toast. Thanks again for another healthy, low fat winner.