Name: Oat Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 3 tablespoons olive oil; 1 cup oats; 5 large tomatoes, halved and sliced; 0.33333334326744 cup onion, chopped; 1 clove garlic, chopped; 3 cups water, divided; 0.5 bunch fresh cilantro; 2 teaspoons chicken bouillon granules; 0.5 teaspoon salt

Prep Time:

10 mins

Cook Time:

15 mins

Total Time:

25 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

3 tablespoons olive oil
1 cup oats
5 large tomatoes, halved and sliced
⅓ cup onion, chopped
1 clove garlic, chopped
3 cups water, divided
½ bunch fresh cilantro
2 teaspoons chicken bouillon granules
½ teaspoon salt

Directions

Heat a large deep skillet or Dutch oven over medium-low heat. Pour in the olive oil, and let it heat up. Add the oats; cook and stir until toasted.
In a blender or large food processor, combine the tomatoes, onion, garlic, 1 cup of water, and cilantro. Blend until smooth. Pour into the pan with the toasted oats. Stir in the remaining 2 cups of water, and bring to a boil. Mix in the salt and chicken bouillon. Cover, and simmer for 15 minutes. Enjoy hot or warm.

Nutrition Facts (per serving)

218	Calories
12g	Fat
25g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 218
% Daily Value *
Total Fat 12g	16%
Saturated Fat 2g	9%
Cholesterol 0mg	0%
Sodium 493mg	21%
Total Carbohydrate 25g	9%
Dietary Fiber 5g	19%
Total Sugars 7g
Protein 5g	10%
Vitamin C 32mg	36%
Calcium 45mg	3%
Iron 2mg	9%
Potassium 676mg	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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