SCOTCH OATMEAL SOUP
12 Best Foods Cookbook - by Dana Jacobi
The nutty taste of oats is a revelation in this country soup. Cabbage, leek, onion, tomatoes, and thyme combine to add to a rustic flavor. After 1 steaming bowl, you will feel ready to toss the caber, a Scottish test of strength.
Makes 6 servings
1 tablespoon canola oil
1 medium carrot, thinly sliced
1 leek, white part onfy, chopped
1 medium onion, chopped
1/2 small cabbage, halved, cored, and sliced crosswise into 1/2 inch strips
1 (15-ounce) can diced tomatoes, with their liquid
4 cups vegetable broth
1/2 cup steel-cut oats
1 teaspoon dried thyme
1/2 teaspoon sugar
1 bay leaf
1/2 teaspoon salt
Freshly ground black pepper
1. Heat the oil in a large Dutch oven over medium-high heat. Add the carrot, leek, and onion and stir to coat with the oil. Cover tightly, reduce the heat to medium, and cook until the vegetables release their juices, about 10 minutes. Mix in the cabbage, cover the pot, and cook until the cabbage is wilted, 8 to 10 minutes.
2. Add the tomatoes, broth, oats, thyme, sugar, bay leaf, and salt. Season the soup to taste with pepper. Simmer uncovered until the oats are cooked and the cabbage is tender, about 30 minutes. Remove the bay leaf. This soup keeps for 3 to 4 days, tightly covered in the refrigerator. When reheating, you may need to add some more vegetable broth if it is too thick.
Per serving: 135 calories, 4 g fat, 0 g saturated fat, 5 g protein, 23 g carbohydrates, 5 g fiber
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