Saudi Quaker Oatmeal Soup Recipes

OATS SOUP RECIPE

Steps:

• Add butter to a hot pan. Saute garlic in the melted butter until it smells good.
• Add oats and roast for 1 to 2 mins. If using steel cut oats then, roast for about 3 mins.
• Add all the veggies and saute for 2 mins.
• Pour water and cook until the veggies are done.
• Add more water as needed.
• Sprinkle the herbs and pepper.
• Add salt and switch off.
• Serve vegetable oats soup warm. Sprinkle red chili flakes. You can also add in some lemon juice before serving.

CREAMY OATMEAL SOUP

Steps:

• In a heavy, dry saucepan, toast the oats over medium heat until they are medium brown. Watch carefully and stir often! Remove from heat and set aside.
• In a saucepan, heat the oil and saute the onion and garlic until soft. Add the stock , oatmeal and tomatoes. Bring to a boil over medium heat. Cover reduce heat to simmer for 5 minutes or so.
• Add the milk, soy sauce and salt. Taste and add a bit of pepper if you like.

OATMEAL SOUP

Steps:

• Saute onion, mushrooms& garlic in a bit of the broth, about 5 minutes.
• Stir in oats, broth, tomatoes& tomato sauce.
• Bring to a boil.
• Reduce heat and simmer 5 minutes.
• Season and stir in milk.

SAUDI QUAKER OATMEAL SOUP

Steps:

• 1. In a pressure cooker, fry the onion in vegetable oil until golden. Add the lamb cubes and stir for few minutes until half done.
• 2. Add the tomato sauce, chopped tomatoes, chicken stock cube and 2 cups of water. Close the cooker and cook meat on medium heat for almost 30 minutes until it is done.
• 3. Remove pressure cooker from heat and wait until all steam escapes before opening.
• 4. Open the cooker, add the Quaker oat meal, white pepper, black pepper, salt and water if needed. Put the cooker back on low heat while continuing to stir, until the oatmeal is cooked, for about 20 minutes.
• 5. Serve the soup hot with a squeeze of lemon.

CREAM OF BROWNED POTATO AND OATMEAL SOUP

Steps:

• Remember, oatmeal is a grain, and like barley, makes a good soup ingredient.
• I am a "dump cook" (I seldom measure, especially for soups) so these are approximates. Soups are not an exact science necessarily, so just use good sense (i.e. if you need more water, add it, if you like more potatoes, add them).
• Brown the potatoes and onion together in the oil, like you are making hash browns (I use a cast iron skillet).
• Place the browned potatoes and onions in a large soup pot, cover with ample water (about two inches above the potato mixture. Set to boil. While the soup is heating up, mix in the cooked oatmeal (about 2 cups). Make sure to break up any of the globs of oatmeal to make the mixture creamy.
• Over medium heat: Melt the butter in a sauce pan. Using a wire whisk, mix in the flour, then add one cup of milk. Cook and mix until thickened, then add to the soup.
• Let the soup cook on medium-low heat until done, about 15 to 20 minutes.
• You can leave this soup on simmer all day if you like, just add water or milk as it cooks down, to make sure it doesn't scorch.
• Vegan or Lactose-free Variation: Omit the white sauce (the soup is creamy enough without it).
• Variations: If you would like more vegetables, add chopped celery and grated carrots to the mixture when browning the potatoes.
• Garnish each bowl of soup with grated cheese, bacon bits, or chives (optional).
• _______.
• All of my grandchildren, 12, 8, and 6 liked this soup, as did my 31-year old vegan son and his friend, and my 82-year-old father.