Ingredients
- 2.5 cups oats
- 2 onions sliced
- 200g mushrooms sliced (I used Shiitake mushrooms)
- 3 cups milk (oat milk recommended)
- Knob of butter/margarine
- Veggie stock & water (around 2litre)
- 1 tsp turmeric
- 1 tbsp Aromatic Rice Spice
- Dried parsley
- Salt & Pepper
Instructions:
- Use a large 5 litre pot Fry the sliced onions with butter until soft
- Add the turmeric and Persian Aromatic Spice
- Add the sliced mushrooms and oats
- Top up with water and vegetable stock to fill around 3 litres of pot
- Bring to the boil then stir until oats are cooked (3-5 minutes)
- Add in the milk, salt & pepper
- Add in a handful of dried parsley
- Stir well and let it cook for another 5 minutes
- Serve with a squeeze of lemon on top.
Tips: I add more of the Persian Aromatic spice at the end if you want more of the aromatic warm taste. If the soup is too thick, add more boiling water and adjust the salt.
[aesop_image img=”https://kayhanlife.com/wp-content/uploads/2020/10/Oat-Soup-1-e1602786123739.jpg” panorama=”off” credit=”Treat of the Week” align=”center” lightbox=”off” captionsrc=”custom” captionposition=”center” revealfx=”off” overlay_revealfx=”off”]
