Spicy-curried oat soup.
Healthy, filling and made under 30 minutes, you’ll never go back to making colorless and bland oats soup once you’ve tried this tasty and colorful variation.
A rather filling soup/porridge you can make for breakfast. with the added flavor of curry powder and cilantro leaves, this soup/porridge is nothing like your usual oat dish.
It’s not bland, it isn’t colorless but a great pick me up soup for you to serve and enjoy with the family.
Since the spicy soup takes less than 30 minutes to make, it’s ideal for weekend breakfast or a quick dinner. the oat soup is also a great meatless meal option.
Serve the curried oat soup with a few toasted slices of garlic bread or pita chips.
Serving the spicy-curried soup to kids.
I’ve made this oat soup for my kids, although they liked it, they preferred the oat soup without any chopped cilantro in their bowl. if you are serving the soup/porridge to kids, I would suggest removing the leaves while serving the soup in their individual bowls.
The chopped cilantro at the end is what gives this oat soup its final taste, the curried soup has to have those leaves to make it a tastier soup.
SAVE THE RECIPE TO YOUR FAVORITE PINTEREST BOARD!
Utensils and appliances needed.
A medium-sized pan and soup bowls.
RECIPE DIFFICULTY-EASY
Spicy-curried oat soup(healthy and filling).
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients
Ingredients mentioned below use standard measuring cups and spoons
3 tablespoons oil
1 cup oats
2 medium-sized tomatoes chopped
1 large onion finely sliced
2 garlic pods minced
1 chicken bouillon
1/2 teaspoon turmeric powder
1 teaspoon curry powder( you can also substitute with garam masala)
1/2-1 teaspoon chilli flecks
2 cardamom pods slightly bruised
2 cups of water
1/4 cup of coconut milk
1/2 cup of chopped cilantro
Method
Place a pan over medium heat and pour in the oil.
Add onion, tomato, garlic, turmeric, curry powder, cardamom, chilli flecks and cook for a few minutes or until onions are translucent.
Once the ingredients are cooked, add in the oats, combine and cook for 2-3 minutes.
Add water, followed by chicken bouillon, let the oats cook until they become soft and thick.
Pour in 1/4 cup coconut milk, stir the milk into the soup, if the consistency is too thick add more water to reach your preferred consistency and season with salt.
Cook for a further few minutes, add chopped cilantro, stir the leaves into the soup while still hot and serve warm.
Join me on islandsmile you tube channel.
Made this recipe? great!
If you are a regular on the blog and would love to help me grow, here’s how you do it.
*When you make the recipe, please do leave a review and a rating on the recipe card.
*subscribe if possible.
*Catch my mistakes and send me a scolding to correct them.
*Spread the word, share links to my recipes with your friends and family. every little thing you do helps me grow the site.
Spicy-curried oat soup(healthy and filling).
Healthy, filling and made under 30 minutes, you’ll never go back to making colorless and bland oats soup once you’ve tried this tasty and colorful variation.
Ingredients
- 3 tablespoons oil
- 1 cup oats
- 2 medium-sized tomatoes chopped
- 1 large onion finely sliced
- 2 garlic pods minced
- 1 chicken bouillon
- 1/2 teaspoon turmeric powder
- 1 teaspoon curry powder( you can also substitute with garam masala)
- 1/2-1 teaspoon chilli flecks
- 2 cardamom pods slightly bruised
- 2 cups of water
- 1/4 cup of coconut milk
- 1/2 cup of chopped cilantro
Instructions
Place a pan over medium heat and pour in the oil.
Add onion, tomato, garlic, turmeric, curry powder, cardamom, chilli flecks and cook for a few minutes or until onions are translucent.
Once the ingredients are cooked, add in the oats, combine and cook for 2-3 minutes.
Add water, followed by chicken bouillon, let the oats cook until they become soft and thick.
Pour in 1/4 cup coconut milk, stir the milk into the soup, if the consistency is too thick add more water to reach your preferred consistency and season with salt.
Cook for a further few minutes, add chopped cilantro, stir the leaves into the soup while still hot and serve warm.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 231Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 138mgCarbohydrates: 21gFiber: 4gSugar: 3gProtein: 4g
Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
It’s free and on the blog, for you to try anytime.
All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog.
I would appreciate if you only share the link rather than the full recipe.
All images and text on this website are protected by copyright.
Wendy
Friday 8th of April 2022
My dear Jehan ; Another year we are in Ramadan, I came to greet you and wish you "Ramadam mubarak", this soup is already a classic at home. Thanks. My blessings to all your family. Kisses
jehan
Saturday 9th of April 2022
Hi Wendy, How are you, Ramadan Kareem to you too. so good to hear from you. Thank you for trying out the recipe and making it a classic in your home. Many more blessings and hugs from my family to you as well. Be well and safe. Regards, J
Maria Wendy
Saturday 16th of May 2020
Hola Jehan; wow! Deliciosa sopa, nos ha encantado .El cardamomo que tengo no es demasiado bueno, así es que puse 4 vainas y los tomates actualmente no tienen gusto a tomate, así es que puse una cucharadita de pasta de tomate +los tomates frescos Y una cucharadita de Chile en polvo de mi huerto,(los seco, y les quito las pipas, que es lo que nos hace mal), tenía el picante justo para la sopa de romper el ayuno después de 16 horas sin comer, ni beber nada, puff! Sí, en España tenemos un día muy largo. Éste año nos pilló el Ramadam en España dónde se rompe el ayuno a las 9 :30 p. m, en años normales nos vamos al país de mi marido (Arabia Saudita) donde se rompe el ayuno a las 5p. m. Menuda diferencia!ja,ja,ja.. Yo no lo hago, es demasiado para mí, supongo que es además de una cuestión religiosa ,es cultural, es decir, nada que yó haya vivido de pequeña. Bien, te dejo las fotos en mi Instagram, no lo uso mucho, pero para mostrarte tu rica sopa, ahí estará. Ramadam Mubarak y seguiré por aquí. Besitos
jehan
Sunday 17th of May 2020
¡19 horas de ayuno! eso es realmente mucho tiempo, que todopoderoso los bendiga a todos por ayunar durante tanto tiempo. En Sri Lanka, romper rápido termina a las 6.30. así que no es tan difícil He vivido en Arabia Saudita durante casi 8 años cuando mi esposo trabajaba allí. todo es fácil allí en Ramadán a la hora de preparar la comida, ¿verdad? Por lo general, no ayuno tan bien porque necesito conducir a los niños y hacer mandados afuera y el ayuno me marea. Este año, solo pude ayunar durante 12 días esta vez, ya que no es fácil administrar un hogar con niños y rápido, así que entiendo. Me encanta que hayas adaptado la receta a tus necesidades.
También he publicado nuestra receta de congee de Sri Lanka para pollo y carne de res, que es lo que se hace a menudo para desayunar aquí. Está hecho de arroz, carne y leche de coco. Espero que lo pruebes. solo busca pollo kanji en el botón de búsqueda. Gracias por escribirnos y verificaremos tu insta. Mantente a salvo y bendiciones. ¡Y Ramadan Mubarak para ti también! J
Wendy
Friday 15th of May 2020
Maravillosa receta; Tienes un blog precioso. Estamos en Ramadam y creo que a mi marido le encantará ésta sopa. Todos los días intento hacer diferentes sopas, no soy nada partidaria de todos los días comer lo mismo. Ya te contaré. Me he suscrito porque me encanta la comida india, la hago bastante en casa,ya ves, no soy la típica española que come paella, carne con patatas y filete de cerdo con arroz blanco ja ja ja, sí, alguna vez lo hago pero las opciones culinarias son tantas en todo el planeta, que me parece un pecado solo encerrarme en cocina española ja ja ja ja Tesoro, ya nos veremos por aquí y sigue así de maravillosa. Cuidaros mucho. Besitos
jehan
Saturday 16th of May 2020
Gracias por sus amables palabras. Usé el traductor de Google para averiguar lo que me has escrito. Me encanta que te encante probar nuevas recetas y emprender aventuras culinarias y gracias por suscribirte. Espero que pruebes la sopa de avena, es un poco diferente de la versión insípida habitual. por favor cuídate, agradezco el tiempo que te tomaste para escribirme. Un saludo y muchas bendiciones. J
Betty
Saturday 2nd of June 2018
Can you advise what type of oats you use. They look like steel-cut oats in the picture, but I'm wondering if that is so, because it seems there is a fairly short cooking time required. I haven't used steel-cut oats very much, so maybe they cook faster than I thought.
jehan
Saturday 2nd of June 2018
Hi Betty, The oats I used here are regular, the packaged variety found in most grocery stores, I can't tell you if it's steel cut or not but they do cook faster. does that help you? you can use the Quaker brand which if you are not sure. let me know if you need further clarification. regards.