Oatmeal Soup

Ever had an Oatmeal soup? Does it sound boring? This novel idea flashed in my mind when I started disliking my usual breakfast which is one warm bowl of oatmeal with milk, honey and some assorted cut fruits. My oats-filled-mornings continued to be in this combination. That was one hectic Monday, I got back home totally exhausted and had absolutely no energy left to cook. I opened my overly stuffed refrigerator and decided to make good use of those neglected, half dead vegetables which I bought the previous evening...The idea of having boiled vegetables at that late hour of the evening made me feel nauseous. So I decided to make soup out of it. Since I did not have vegetable stock to add consistency to the soup, I decided to add the secret healthy ingredient Oats ;) and there you go...

Oatmeal Soup Recipe
Serving Size: 1
Cooking Time: Less than 15 minutes

Ingredients
Oats (any good brand available in the market, I used Kellogg's Heart to Heart Oats) - 1 tbsp
Garlic cloves - 2-3 medium sized, finely ground
Pepper powder - as per your spice level. I used 2 tsps.
Finely chopped cabbage, carrot, beans, capsicum (optional) - one handful
Finely chopped coriander leaves to add at the end.


Note: You can also use corn, broccoli, spring onions to enhance the taste.

Method

1. Add adequate amount of water into a pan and bring it to boil.
2. Add garlic paste, chopped vegetables and salt into the pan and cook it for sometime until the raw smell of garlic goes off (do not over cook vegetables).
3. Add oats into it and cook it for 10 minutes.
4. Add chopped coriander leaves and pepper powder at the end and turn off the stove.

Your spicy, healthy soup is ready....I had this for dinner ;-) and it was quite filling.