Nourishing Tomato Oat Soup
Prep:
|
Cook:
30-40 minutes
6 servings
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Ingredients
3 cups vegetable broth
½ cup steel-cut oats
Onion (sliced)
½ cup parsley (chopped)
2 TBSP olive oil
2 cups colorful baby tomatoes (halved)
2 TBSP tomato paste
2 stalks of celery (chopped)
2 cloves of garlic (halved)
1 tsp salt
½ tsp pepper
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700 ml vegetable broth
50 grams steel-cut oats
Onion (sliced)
30 grams parsley (chopped)
2 TBSP (30 ml) olive oil
298 grams colorful baby tomatoes (halved)
2 TBSP (30 ml) tomato paste
2 stalks of celery (chopped)
2 cloves of garlic (halved)
1 tsp (5 ml) salt
½ tsp (2.5 ml) pepper
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Rating
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Dietary Therapies
MED
IBD-AID P3
Dietary Requirements
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Vegan
Egg Free
Nut Free
Instructions
- Preheat oven to 400° F (204° C)
- Slice tomatoes, onion and garlic into halves, then drizzle with olive oil and place onto a tray.
- Roast for 30–40 minutes.
- Meanwhile, sauté celery and leave aside.
- In a blender, mix the roasted vegetables and celery with vegetable broth and tomato paste.
- Pour the mixture into a pot, add oats and cook until softened.
- Add salt and pepper to taste, and top with fresh parsley.
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Nutritional Info
Storage
Notes
Used with permission from
Maysa Alzaim
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