Seasonal Oat Soup Delight (Printable Version)
Cozy, creamy oats with fresh seasonal vegetables for a wholesome, comforting meal.
# What You'll Need:
→ Grains
01 - 3.5 oz rolled oats
→ Vegetables
02 - 1 medium carrot, diced
03 - 1 medium leek, sliced
04 - 1 celery stalk, diced
05 - 1 medium potato, peeled and diced
06 - 2 cloves garlic, minced
07 - 1 small onion, finely chopped
08 - 3.5 oz spinach or kale, roughly chopped (optional)
→ Liquids
09 - 4.2 cups vegetable broth
10 - 0.85 cup milk or unsweetened plant-based milk
→ Seasonings & Herbs
11 - 1 bay leaf
12 - 1 tsp dried thyme or 2 tsp fresh thyme
13 - 0.5 tsp salt, or to taste
14 - 0.25 tsp black pepper
15 - Pinch of nutmeg (optional)
→ Garnish
16 - 2 tbsp fresh chives or parsley, chopped
# How To Make:
01 - Heat a large pot over medium heat. Add a splash of olive oil and sauté the onion, garlic, carrot, leek, and celery for 5 minutes until softened.
02 - Add rolled oats to the pot and cook, stirring frequently, for 2 minutes to toast.
03 - Stir in diced potato, bay leaf, thyme, and vegetable broth. Bring to a boil, then reduce heat to simmer.
04 - Cover and cook for 15 minutes, stirring occasionally, until vegetables and oats are tender.
05 - Add milk, spinach or kale (if using), salt, pepper, and nutmeg. Simmer for an additional 5 minutes.
06 - Taste and adjust seasonings as necessary. Remove and discard bay leaf.
07 - Use an immersion blender to partially blend the soup to preferred consistency if desired.
08 - Ladle soup into bowls and garnish with chopped fresh chives or parsley. Serve hot.
# Expert Advice:
01 -
- It comes together in under an hour, yet tastes like you've been simmering it all day—a secret that feels like cheating
- The oats create a natural creaminess without heavy cream, making it genuinely good for you without sacrifice
- It adapts to whatever produce you have on hand, so it never feels repetitive across seasons
02 -
- Don't skip the initial sauté of the aromatics—this is where the soup's flavor foundation is built. A rushed start means a flat-tasting soup no matter what else you do.
- The soup will thicken as it cools, so serve it slightly looser than you think is perfect—it will firm up in the bowl.
- Partial blending is the key to the texture I love. Fully blended becomes baby food, no blending at all can feel chunky and unfinished. Somewhere in between is where the magic lives.
03 -
- Make extra and freeze it—this soup holds beautifully for up to three months, and having it on hand transforms gray days
- Add the milk at the very end rather than earlier; it prevents the soup from breaking and keeps the texture smooth and intentional