Soups
Oat Soup with Vegetables and Egg
This oat soup with vegetables and egg is quick, cheap and satisfying at the same time. The rolled oats give it a smooth, creamy texture, the root vegetables add plenty of flavour and the eggs with parsley bring a fresh finish. It works well as an everyday lunch or a light supper that warms you up nicely.
Prep: 15 min
Cook: 40 min
Servings: 9
Energy: 201 kcal per serving
Method
01.
Simmer the rolled oats in a smaller amount of the stock for about 5–10 minutes (depending on how coarse they are) until soft. Then blend them with a stick blender and strain through a sieve.…
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