Oat Soup with Seeds

Ingredients

• 1 piece Onion (peeled and finely chopped)
• 120 g Oat flakes (plain)
• 2 L Water (boiling water)
• 2 tbsp Extra virgin olive oil (for finishing)
• 1 tsp Salt (fine salt)
• 0.5 tsp Ground black pepper (to taste)
• 1 tsp Ground cumin (preferably freshly ground)
• 1 tsp Organic thyme (dried or fresh)
• 1 pinch Fenugreek seeds (about 0.5 g)
• 1 tsp Cress seeds (habarchad) (about 5 g)
• 1 tbsp Sesame seeds (about 10 g)
• 1 tbsp Flax seeds (about 10 g)
• 250 ml Whole milk (one glass, to add at the end of cooking)
• 4 pieces Pitted dates (for serving)
• 1 piece Hard-boiled egg (optional, peeled and sliced)

Instructions

1. Prepare the ingredients

   Finely chop the onion, measure the oat flakes, seeds, salt, pepper, cumin and thyme. Reserve the cumin and thyme for the end.

   Time: PT5M

2. Heat the water and add the base ingredients

   In a pot, pour 2 L of boiling water, add the oat flakes, chopped onion, salt, pepper, fenugreek, cress, sesame and flax seeds. Bring to a medium heat and stir.

   Time: PT2M

   Temperature: moyen

3. Cooking the soup

   Simmer for 15‑20 minutes. Stir after 5‑7 minutes, cover again and continue cooking until the flakes are tender and the soup is creamy.

   Time: PT20M

   Temperature: moyen

4. Add the milk and bring to a boil

   Pour the whole milk into the soup, stir and let boil for 1‑2 minutes to achieve a velvety texture.

   Time: PT2M

   Temperature: moyen

5. Incorporate the final spices and olive oil

   Turn off the heat, add ground cumin, thyme, and olive oil. Mix well.

   Time: PT1M

6. Serve

   Pour the soup into bowls, accompany with pitted dates and sliced hard‑boiled egg. Sprinkle with a little extra salt and cumin if desired.

   Time: PT1M

Nutrition Facts

Calories

284

Protein

9 g

Carbohydrates

28 g

Fat

8 g

Fiber

4 g