0 0
Oat soup

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
1 cup Oats
1 tablespoon Vegetable butter
2 Green onion
2 cups Water
1 teaspoon Vegetable powder
1 pinch Black pepper
1 cup Soy cream
1 handful Parsley

Nutritional information

2.6 g
Total fat
0.0 mg
27 g
Total carbs
3 g
5 g

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Oat soup

  • Gluten-Free
  • Kid-Friendly
  • Low-Fat

All the goodness of oats is in this simple and nutritious recipe. Ideal for cold winter days, this oat soup is exquisite to the palate.

  • 20 minutes
  • Serves 2
  • Easy




The use of oats in human sustenance is as old as man’s history. Its presence goes back to the Fertile Crescent in the Near East, where oats were considered a secondary crop to feed animals and humans. Rich in proteins and carbohydrates, oats have spread worldwide over the centuries for their several uses in foods.

This is a simple recipe for cold winter days, and yet so delicious that it deserves a special place in all cook books. You start by frying some green onion with butter for a couple of minutes, then you add the oats and cover with vegetable broth (or water and vegetable powder). Cook for 20 minutes, season with pepper, and incorporate some soy cream before serving. Top with fresh or dry parsley and enjoy!



(Visited 327 times, 1 visits today)


2 minutes

Fry the onions

Rinse and thinly dice the green onions. Transfer them to a soup pot together with the butter and heat to medium. When the butter has melted, cook the onion for 1-2 minutes.

15 minutes

Cook the oats

Add the oats to the melted butter and mix well. Cook for 1 minute and then add the water, vegetable powder, and pepper. Turn the heat to low, and cook until the oats are soft. Add a touch of water if needed.

3 minutes

Incorporate the cream and serve

Add the soy cream. Stir well to incorporate it completely and cook for 1 minute until the cream thickens a little. Take off the heat, set aside for 1 minute to settle and then serve. Top with fresh or dry parsley, to taste.


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Vol-au-vent with mushrooms
Chickpea stir-fry
Vol-au-vent with mushrooms
Chickpea stir-fry

Add Your Comment