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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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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!

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Some delicious recipes you should try!

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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
Cook Time 14 minutes
cooling time 10 minutes
Total Time 34 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
  • 1/3 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
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Filed Under: Accompaniments, All Recipes, Instant Pot / Pressure Cooker, soups April 1, 2021

Reader Interactions

Comments

  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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