Recipe by Elmotoo
A basic Omani soup recipe found online.
Top Review by Annacia
Honestly, I wasn't really sure what to expect form this recipe with the oatmeal being the odd factor for me. Well, I made as directed and added carrot, celery and some kale. It all came out quite nice and the oatmeal is very similar to adding barley flakes to a soup. I love the low calorie and sugar content. You could add pretty much anything your heart might desire and it would work here.
- 1 cup onion, finely chopped
- 1 cup tomatoes, finely chopped
- 2 tablespoons butter
- 1⁄2 cup oatmeal
- 1 cup water
- 1 teaspoon ground cardamom
- 1⁄2 teaspoon black pepper
- 1 tablespoon thyme leaves ("zatar" flakes) or 1 tablespoon oregano leaves
- 2 chicken bouillon cubes or 2 beef bouillon cubes or 2 vegetable bouillon cubes
- 4 cups water
Directions See How It's Made
- In a saucepan, saute the onions in the butter until they are translucent. Add the chopped tomatoes, and saute until the tomatoes are tender. In a bowl on the side, mix the oatmeal with one cup of cool water. Add this mixture to the saucepan. Add another 4 cups of water and all of the remaining ingredients. Bring to a boil. Reduce heat and simmer for 20-30 minutes, or until the oatmeal is well cooked and the onion is soft.
- VARIATION 1: add some finely chopped or grated vegetables (carrots, cabbage, zucchini, cauliflower, green pepper, etc.) or a handful of chopped mixed frozen vegetables.
- VARIATION 2: make egg drop soup. In a small bowl whisk one egg with a fork. When the oatmeal is cooked, slowly add the whisked egg to the soup while stirring constantly. Then allow to cook another two minutes.
- VARIATION 3: add a teaspoon of ground cumin.
- VARIATION 4: add pieces of cooked and chopped chicken or meat.