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    Home » All Recipes » Instant Pot / Pressure Cooker » Hearty Oatmeal Vegetable Soup

    Hearty Oatmeal Vegetable Soup

    By Khushboo 1 Comment April 1, 2021 April 1, 2021

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    Jump to the recipe Jump to Video

    This easy oatmeal vegetable soup makes a hearty meal for busy weekdays. This recipe is a smart way to hide all veggies ideal for picky eaters. My kids love it!! Vegan and gluten-free!

    Oatmeal vegetable soup with grilled cheese on top

    My kids are picky eaters most of the time especially when it comes to eating their veggies! So time and again I try to hide them in my homemade express pasta sauce or in a soup like this Indian vegetarian tortilla soup. These recipes are always a winner, at least as of now!

    Hearty Oatmeal Vegetable Soup bowls served with grilled cheese

    Why oats in the soup?

    • My kids do not like oatmeal. So, hiding in this soup is a good idea. They slurp it down without any fuss.
    • If you are bored of having sweet oatmeal for breakfast you can try this soup for a change. It is very nourishing and keeps you full until the next meal.
    • Oats make the soup ultra creamy without adding any heavy cream. And who doesn’t like creamy dreamy soup???

    Soup served in two bowls with spoon

    Hidden Oatmeal Vegetable Soup for a win!!

    Omg!! Let me tell you how easy it is to make this veggie-loaded soup. All you have to do is dump all the ingredients in your pressure cooker/Instant pot and cook it without even monitoring it. Once the soup cools down then blitz it in the blender until smooth and creamy.

    This soup is a complete meal with the goodness of oats, veggies, and seasoning. I am sure it will be added to your menu once a week.

    Serving suggestions

    My kids love this soup with a side of grilled cheese or topped with croutons.

    I love to eat this soup with some seed crackers on the side for a quick healthy lunch/dinner.

    Makes great leftovers

    Leftover stays good in the fridge for up to 3 days and freezer for 2 months.

    If you are looking interesting way to eat oatmeal then give this recipe a try!

    KEEP IN TOUCH – Are we friends yet? Let’s connect on-Facebook| Instagram | Pinterest | Twitter. Never miss a recipe. Please subscribe to my blog. It is free! Pin this photo for future reference.

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    Liked this recipe?Do give it a star rating in the comments !
    Print recipe
    5 from 2 votes

    Hearty Oatmeal Vegetable Soup

    This healthy oatmeal vegetable soup recipe is a smart way to hide all veggies ideal for picky eaters. Vegan and gluten-free!
    Course Soup
    Cuisine Indian
    Prep Time 10 minutes minutes
    Cook Time 14 minutes minutes
    cooling time 10 minutes minutes
    Total Time 34 minutes minutes
    Adjustable Servings -6
    Calories 58kcal
    Author Khushboo

    Ingredients

    • 2 teaspoon oil of choice
    • 1 teaspoon ginger grated
    • 3 cloves garlic crushed
    • 1 stick celery chopped
    • 1 big sweet potato chopped into small pieces
    • 2 Roma tomatoes diced
    • 1 cup shredded cabbage
    • ⅓ rd cup rolled oats or quick oats
    • 2 cups vegetable stock see notes

    Spices

    • 1 teaspoon oregano
    • 1 teaspoon cumin
    • ¼ teaspoon cayenne skip or adjust to your taste
    • Black salt optional
    • Normal salt

    Instructions

    • Add oil to the inner pot of the instant pot.
    • Sautee ginger and garlic for 10 seconds.
    • Add all other ingredients and close the pot.
    • The black knob should be in the sealing position.
    • Press Manual, HIGH pressure, and select 4 minutes.
    • Let the pressure release naturally.
    • Once the pin drops down, open the lid and let the mixture cool.
    • After it has cooled completely, blend it in a blender until smooth. You can do it in batches.
    • Adjust the consistency of the soup by adding more stock or water if desired. You can taste and adjust the seasoning as well.
    • You can return the soup to the pot to simmer until warm just before serving.
    • Add some black pepper and croutons on the top if preferred so.

    Step by Step video of the recipe -

    Notes

    You can skip celery if unavailable. Add chopped onion instead.
    Skip oil to make it oil-free.
    The soup thickens considerably after cooling or if there are any leftovers.
    You can add some water and adjust the consistency.
    Swap vegetable stock for water and 1 tablespoon "better than bullion" or tastemaker of choice.
    Leftover stays good in the fridge for up to 3 days and freezer for 2 months.

    Nutrition

    Calories: 58kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Trans Fat: 1g | Sodium: 338mg | Potassium: 211mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5742IU | Vitamin C: 8mg | Calcium: 27mg | Iron: 1mg
    Tried this recipe?Click photo & send it @carveyourcraving or tag #carveyourcraving on Facebook or Instagram to be featured!

     

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    Filed Under: Accompaniments, All Recipes, Instant Pot / Pressure Cooker, soups April 1, 2021

    Reader Interactions

    Comments

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    1. Pratima Patel

      December 27, 2021 at 9:22 am

      5 stars
      I made malai kofta with your recipe to make sauce in Instapot and it turned out superb.
      Thank you

      Reply

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