Scottish Oaty Vegetable Soup

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

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 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

1. 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.
2. Stir in the oatmeal and cook for another minute or so, stirring to prevent sticking.
3. Pour in the stock and stir well.
4. bring to the boil, then reduce the heat and simmer, covered, for 45 minutes.
5. Add seasoning (if using) and parsley.
6. Finally, add milk (if using), reheat gently, and serve hot.