Oatmeal Nut Butter soup

Oatmeal Nut Butter Soup

This is an example of a creamy soup made without dairy products. The rich creaminess of the soup comes from the oatmeal and the nut butter. Tahini also works well.

The seasonings are kept to a bare minimum, because the main ‘seasoning’ comes from the slowly sauteed vegetables in the peanut oil.

2 tbsp peanut oil
1 tsp finely chopped ginger
1 med onion chopped
1 stalk celery chopped
1 carrot, chopped or grated
1 parsnip, chopped or grated (optional)

4 c water
1/3 c rolled oats
½ tsp salt or to taste
½ tsp black pepper

1-2 tbsp peanut butter
or other nut butter

parsley or cilantro garnish (optional)

Saute the ginger and onion in the oil over a low flame until onions are transparent. Add celery and saute another 3-4 minutes. Add carrots and parsnips and saute another few minutes. Add water, oats, salt and pepper, bring to a boil, reduce flame to low and simmer about 15 minutes. Stir in peanut butter, adjust salt and pepper if necessary and simmer another 2-3 minutes. Serve garnished with parsley if desired.

Low Budget Vegetarian - Recipes

Oatmeal Nut Butter Soup