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Tastes best with home-made vegetable stock but you can delight yourself and guests in equal measure with ready-made stock cubes or a packet of vegetable soup thinned with more water than indicated on the packaging and enriched with fresh chopped vegetables. Garnish as per your taste and mood to add colour and flavor! Oats soup Ingredients
Bay leaf 1 Carrots 200 g Onions 100 g Capsicum (medium sized) One Garlic (crushed) Two cloves Butter 50 g Vegetable stock 1litre Black peppercorns 1 tsp Salt to taste Method Dry roast oats till lightly browned. Wash, scrape and slice carrots, Peel and slice onions. Crush garlics. Core, chop and dice capsicum. Heat butter in a pan and add put in the bay leaf, then add the garlic and onions lightly brown and add carrots and capsicum. Now pour in the stock and bring to a boil, then lower heat and add the oats, stir well to blend and simmer for five minutes. Serve with toast or bread sticks. A few drops of tabasco will not hurt it.
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THERE was a time when
oats were considered only fit enough to be fed to horses. But how
times change! Oats are highly recommended by doctors as marvelous
super food that have proven cholesterol-lowering properties and can
assist in distress relief in chronic constipation. As a breakfast
serial oats are enthusiastically being adopted by 'fitness freaks' who
go into raptures while describing the joys of oats porridge topped
with fresh fruits-strawberries, kiwis and more. A trickle or trace of
honey and what more can you wish for they ask. But the trouble is that
while we have been convinced of the benefits, the insipid taste keeps
us off the 'prescription.' There are some friends who have
experimented with oats dalia tarhke wala namkeen or mewe wala meetha
and oats upama made deshi style but we have been hankering for more.
When a hostess innovated with oats to fortify the steaming bowl of
welcome broth as winter approached we were absolutely bowled over.
Oats (roasted) 4 tbsp