Oat soup

Ingredients

• 1spring onion, chopped
• 2 clovesgarlic
• ½ cup (75 g)chopped onion
• 6 cups (1.42 litres)beef, chicken or vegetable stock
• ¾ cup (about 60 g)quick-cooking oats
• 1 cup (about 130 g)chopped carrots
• 1 cup (about 150 g)diced potatoes
• ½ cup (about 75 g)peas
• ½ teaspoon (about 1 g)ground cumin
• to tastesalt and black pepper
• to tastefresh coriander
• ¼ cup (60 ml)water

Instructions

1. 1

   Blend the aromatics

   Put the spring onion, garlic and chopped onion in a blender with ¼ cup (60 ml) water, then blend.

2. 2

   Combine the ingredients

   Put all the ingredients in a medium saucepan. Bring to the boil over a high heat, stirring occasionally.

3. 3

   Simmer until tender

   Turn the heat down to medium-low and simmer for about 20–25 minutes, or until the vegetables are tender. Add the fresh coriander and serve hot.

What is Colombian oat soup?

This is a simple soup in which oats simmer with vegetables and stock, giving the broth a little body as they cook. It draws on familiar Colombian home-cooking ingredients, including spring onion, cumin and fresh coriander.

Quick oats make this version convenient, while the potatoes, carrots and peas add varied texture. The blended onion mixture brings flavour through the broth rather than leaving all the aromatics in large pieces.

Nutrition and macros by portion

The nutrition label shows one serving as written: 105 calories, 4g protein, 22g carbs, 2g fat.

The potatoes, oats, carrots and peas provide most of the carbohydrates; the stock contributes flavour, while this ingredient list contains little added fat and only modest protein. Pair a bowl with beans, an egg or another protein-rich side, and add salad or extra vegetables to round out the plate.

The base ingredients

Aromatics: blending the spring onion, garlic and chopped onion with water makes a loose mixture that can be stirred into the soup. Blend until there are no large pieces.

Stock: beef stock gives the soup a deeper savoury flavour, while chicken or vegetable stock also works. Choose a stock you enjoy drinking, since it makes up much of the soup.

How the oats thicken the soup

Quick oats: these soften during the simmer and help make the broth more substantial. Stir now and then so they do not settle and catch on the bottom of the pan.

Cumin: the small amount adds a warm, earthy note without taking over the flavour. Salt and pepper are best adjusted to taste, especially if the stock is already seasoned.

Getting the vegetables tender

Cut size: keep the carrot and potato pieces fairly even so they cook at a similar rate. Smaller pieces will become tender sooner than large chunks.

Doneness: check a piece of potato and carrot near the end of the 20–25 minute simmer. They should be easy to pierce, while the peas should remain intact.

Timing and texture

The method brings all the ingredients to the boil before lowering the heat for a gentle simmer. Stir occasionally during cooking to distribute the oats and vegetables.

The soup will thicken as the oats soften. If it seems thicker than you prefer, loosen it with a little extra hot stock or water.

Serving the soup

Coriander: add it at the end, as directed, so its fresh flavour stays noticeable. Serve the soup hot, while the vegetables are tender and the broth is warm.

On the side: bread or a simple salad makes an easy accompaniment. For a more filling meal, serve it with a protein-rich side such as beans or an egg.

Recipe notes & tips

• Blend the aromatics with the measured water until they are evenly broken down.
• Stir occasionally during the simmer to keep the oats from collecting at the bottom.
• Cut the potatoes and carrots into similar-sized pieces for more even cooking.
• Taste the stock before adding salt, as some stocks are already well seasoned.
• Add the coriander just before serving for a fresher finish.

Variations

• Vegetable stock: use it for a meat-free version.
• Extra greens: stir in chopped spinach near the end of cooking.
• More cumin: add a little extra if you prefer a warmer spice flavour.
• Creamier texture: mash a few cooked potato pieces into the broth.
• Fresh finish: serve with a squeeze of lime for a bright contrast.

Common mistakes to avoid

• Large vegetable chunks: they may still be firm when the oats are ready; cut the pieces evenly.
• Skipping the stirring: oats can settle at the bottom; stir occasionally as the soup simmers.
• Boiling hard throughout: the vegetables may break up; lower the heat after bringing the pot to the boil.
• Adding salt too early: stock may already be salty; taste and season near the end.
• Overcooking the peas: they can lose their shape; check the vegetables as the simmer approaches 20 minutes.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently on the hob, stirring and adding a splash of water or stock if the oats have thickened the soup.

Frequently asked questions