This tasty traditional Scottish Orcadian soup is creamy, thick, savoury, sweet, and oaty. Its just the ticket for those dark, long, chilly months as a bowl of this cozy soup will soon have you toasty on the inside!Enjoy with a few traditional Scottish oatcakes and perhaps a wedge of vegan cheese for a delicious satisfying meal.
2tablespoonparsley[or sliced chives or spring/green onions]
Instructions
Add the butter to a non-stick soup pan. Melt over a medium heat and add the onion, leek, swede and carrot. Place a lid askew over the pan [don't completely cover the pan]. Saute for 10 minutes, stirring frequently.
Tip in the oatmeal and stir well, cook for a minute.
55 grams oatmeal
Pour in the hot vegetable stock, and season with salt and pepper.
1 litre vegetable stock
Bring to the boil, turn the heat to medium-high and cook for 10 minutes. Pop a lid on the pan but don't completely cover, and stir a few times.
Turn the heat to low and pour in the oat milk. Bring back to the boil, stirring, and then immediately remove from the heat. Check the seasoning and add enough salt and pepper to bring the flavours together.
500 millilitre oat milk
Serve with the fresh chopped parsley sprinkled over if liked. Or replace with chives or fine sliced spring onions/green onions.
2 tablespoon parsley
Notes
Nutritional information is provided for guidance only and is not intended to be an exact calculation as ingredients can vary.
The cup measurements for the vegetables were gained using a 250ml cup measure and the veggies were loosely added to the cup and not packed down.
The tablespoon measurements were gained using a 15ml measuring spoon.
Leftover soup will keep in the refrigerator for up to 3 days.
Or freeze for 3-4 months.
If the soup becomes very thick as it sits, add a little extra oat milk [a tablespoon or so per portion], and reheat until it comes to the boil and is piping hot. Stir frequently as the soup reheats.