Oat Soup

Cinco de Mayo - Soup, Stew and Chili

Enjoy my familiar recipe. Delicious tomato and oats soup made with garlic and cilantro.

Brief

Prep 10 mins

Cook: 15 mins

Total: 25 mins

Servings: 4

Yield: 4 servings

Oat Soup

Ingredients

3 tablespoons olive oil

1 cup oats

5 large tomatoes

halved and sliced

⅓ cup onion

chopped

1 clove garlic

chopped

3 cups water

divided

½ bunch fresh cilantro

2 teaspoons chicken bouillon granules

½ teaspoon salt

Southwestern Egg Rolls

Soup, Stew and Chili

Directions

Step 1

Heat a large deep skillet or Dutch oven over medium-low heat. Pour in the olive oil and let it heat up. Add the oats; cook and stir until toasted.

Step 2

In a blender or large food processor combine the tomatoes onion garlic 1 cup of water and cilantro. Blend until smooth. Pour into the pan with the toasted oats. Stir in the remaining 2 cups of water and bring to a boil. Mix in the salt and chicken bouillon. Cover and simmer for 15 minutes. Enjoy hot or warm.

Nutritional Information

Oat Soup

Servings Per Recipe:4

Calories: 218.2

% Daily Value *

Protein: 5.2g 10%

Carbohydrates: 24.6g 8%

Dietary Fiber: 5.2g 21%

Sugars: 7g

Fat: 12.1g 19%

Saturated Fat: 1.7g 9%

Cholesterol: 0.1mg

Vitamin A Iu: 2367.8IU 47%

Niacin Equivalents: 2.6mg 20%

Vitamin B6: 0.2mg 15%

Vitamin C: 32.1mg 53%

Folate: 47.9mcg 12%

Calcium: 44.7mg 5%

Iron: 1.7mg 10%

Magnesium: 56.9mg 20%

Potassium: 675.6mg 19%

Sodium: 493.2mg 20%

Thiamin: 0.3mg 30%

Calories From Fat: 108.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.