Steel-cut oat soup was the frequent breakfast of my childhood.
So you know what, since I can wax nostalgic at the drop of a hat, just by making me some, I make steel-cut oat soup all the time! It takes just a few minutes to make a potful, and it is a huge favorite and costs next to nothing! Plus oats are easily one of my all-time favorite healing food. Gluten-free to boot!
The secret ingredient in Steel-cut oat soup is Fenugreek (Halba).
Fenugreek is a staple in Middle Eastern dishes.
Although you may find the smell of fenugreek somewhat acrid and pungent, as soon as it is combined with the other ingredients in the soup, that pungency is mitigated, and it all comes together wonderfully. It gives this soup and all dishes it is included in a decidedly ethnic flair. In addition, it is a superfood. It is easy to find in the spice section or in health food store, and is the essential ingredient in this soup, so be sure not to skip it!
Grind the garlic and the herbs in your food processor
That can be done in a flash. That’s just how fantastic it is to work with a food processor! My workhorse!
- 8 cloves garlic
- 8 sprigs cilantro, stems cut off
- 1 bunch flat parsley
- 1 bunch mint, leaves only
- 8 cups water
- 1 cup steel-cut oats
- 2 pouches Levana Nourishments Garden Vegetable
- 1/3 cup olive oil
- 1/4 cup ground fenugreek
- 1 tablespoon turmeric
- 3 tablespoons paprika
- Good pinch red pepper flakes
In a food processor, finely grind the garlic, cilantro, parsley and mint. Bring all ingredients, including the ground mixture, to a boil in a heavy wide bottom pot. Reduce the flame to medium, and cook, covered, 20 minutes. Adjust the texture and seasonings.
Makes 8 servings.
The soup freezes very well. the thawed soup might need thinning with a little water.