Scottish Oaty Vegetable Soup Recipe

Name: Scottish Oaty Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium carrot, chopped; 1 medium turnip, chopped; 1 medium onion, chopped; 1 leek, trimmed and chopped; 30 g medium oatmeal; 570 ml meat stock or 570 ml vegetable stock; 400 ml milk; salt and pepper; chopped parsley

Servings: persons

1 tablespoon olive oil
1 medium carrot, chopped
1 medium turnip, chopped
1 medium onion, chopped
1 leek, trimmed and chopped
30 g medium oatmeal
570 ml meat stock or 570 ml vegetable stock
400 ml milk
salt and pepper
chopped parsley

1
Add vegetables to olive oil and 'sweat' them over a very gentle heat, with the lid on, for five minutes, until just coated and softened.
2
Stir in the oatmeal and cook for another minute or so, stirring to prevent sticking.
3
Pour in the stock and stir well.
4
bring to the boil, then reduce the heat and simmer, covered, for 45 minutes.
5
Add seasoning (if using) and parsley.
6
Finally, add milk (if using), reheat gently, and serve hot.

119

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 medium carrot, chopped, 1 medium turnip, chopped, 1 medium onion, chopped, and more.

Yes, Scottish Oaty Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scottish Oaty Vegetable Soup

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