Fresh Herb and Oat Soup

Fresh Herb and Oat Soup

  • Preparation 15 min
  • Cooking 45 min
  • Servings 4
  • Sans noix
  • Sans gluten
  • Sans oeufs

Categories

Ingredients

    • 1 ½ cups (55 g) cilantro stems and leaves, coarsely chopped
    • ½ cup (15 g) flat-leaf parsley leaves
    • 4 garlic cloves, halved
    • 1 onion, chopped
    • 3 tbsp (45 ml) olive oil
    • 1 tbsp curry powder
    • 2 tsp sweet paprika
    • ½ tsp ground cumin
    • 8 cups (2 litres) chicken broth
    • 1 cup (180 g) steel-cut oats, rinsed and drained (see note)
    • Plain yogurt, to taste
    • Mint leaves, finely chopped, to taste
    • Honey, to taste

Preparation

Note from Ricardo

Steel-cut oats, also called Irish or Scottish oatmeal, are made using the whole oat that is cut into small pieces using a steel blade. For this recipe, avoid steel-cut oats with packaging that indicates they are finely chopped or quick-cooking (between 3 to 5 minutes cooking time). These types of steel-cut oats are cut much smaller and will cook too quickly. Steel-cut oats are available in most grocery stores among the organic products or in the gluten-free aisle.

Personal Note

To help you with this recipe

RICARDO Chef’s Knife

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