Recipe by Karen Elizabeth
A simple but warming soup, the oats add bulk and a distinctive flavour of their own Even better served the next day! This recipe is a bit 'by feel' ...amounts are more for guidance! I added more stock than the recipe states, and I never used the milk at all, I added a little extra water when I felt the soup was becoming too thick. I don't feel it needs the milk. I also didn't add the salt and pepper, it depends on individual taste. I used medium-ground oatmeal, about two rounded tablespoons (like the olive oil, what you feel is enough), you can use rolled oats, but DONT use 'instant oats', they are most often packed with salt, sugar and other flavourings, you want 'the Real McCoy') My husband has high cholesterol and I try to include oats in his daily menus, as they have many health benefits. From : Favourite Scottish Recipes
Top Review by windhorse23
Very nice recipe and tasty soup. I like another reviewer's idea of subbing parsnip for the turnip, and I might try that next time. (Though I am a turnip fan.) I skipped the milk but added a few spoonfuls of half and half. I think the salt and pepper are a must.
- 1 tablespoon olive oil
- 1 medium carrot, chopped
- 1 medium turnip, chopped
- 1 medium onion, chopped
- 1 leek, trimmed and chopped
- 30 g medium oatmeal
- 570 ml meat stock or 570 ml vegetable stock
- 400 ml milk
- salt and pepper
- chopped parsley
Directions See How It's Made
- Add vegetables to olive oil and 'sweat' them over a very gentle heat, with the lid on, for five minutes, until just coated and softened.
- Stir in the oatmeal and cook for another minute or so, stirring to prevent sticking.
- Pour in the stock and stir well.
- bring to the boil, then reduce the heat and simmer, covered, for 45 minutes.
- Add seasoning (if using) and parsley.
- Finally, add milk (if using), reheat gently, and serve hot.