Creamy Pumpkin and Oat Soup
Creamy Pumpkin and Oat Soup is a wonderfully comforting dish that captures the essence of fall with its rich flavors and creamy texture. Combining the natural sweetness of pumpkin with wholesome oats creates a nourishing soup that warms the soul and is perfect for chilly days. It’s easy to prepare and can be enjoyed on its own or as part of a cozy meal alongside crusty bread.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 medium, chopped |
| Garlic | 2 cloves, minced |
| Carrot | 1 medium, diced |
| Pumpkin puree | 2 cups |
| Vegetable broth | 4 cups |
| Rolled oats | 1 cup |
| Coconut milk | 1 cup |
| Salt | to taste |
| Black pepper | to taste |
| Ground cinnamon | 1/2 teaspoon |
| Nutmeg | 1/4 teaspoon |
| Fresh herbs (optional) | for garnish |
Cooking Steps:
- Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sauté until translucent.
- Stir in the diced carrot and continue to cook for another 5 minutes.
- Add the pumpkin puree, vegetable broth, and rolled oats. Bring to a boil, then reduce heat and simmer for 15 minutes until oats and carrots are tender.
- Stir in the coconut milk, salt, pepper, cinnamon, and nutmeg. Simmer for an additional 5 minutes.
- Blend the soup using an immersion blender until smooth, or transfer to a blender and process in batches.
- Serve hot, garnished with fresh herbs if desired. Enjoy your cozy fall soup!
- The Original Pro Chopper - Our superstar veggie slicer has been creating waves on TikTok! Simple to use,...
- Easy Meal Prep with Rust-Resistant Blades - Our vegetable chopper is perfect for anyone who wants to eat...
- 5-Star Design - The soft-grip TPU handle ensures controlled chopping, while the non-skid rubber base...
Harvest Vegetable and Steel-Cut Oat Stew
Harvest Vegetable and Steel-Cut Oat Stew is a hearty and nutritious dish that embodies the flavors and colors of autumn. Packed with a variety of seasonal vegetables and the nutty goodness of steel-cut oats, this stew is both filling and wholesome. It’s a perfect one-pot meal to warm you up on crisp fall nights, and it’s easy to customize with your favorite veggies.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 medium, chopped |
| Garlic | 2 cloves, minced |
| Carrot | 1 medium, diced |
| Celery | 2 stalks, diced |
| Sweet potato | 1 medium, diced |
| Zucchini | 1 medium, diced |
| Vegetable broth | 4 cups |
| Steel-cut oats | 1 cup |
| Thyme | 1 teaspoon |
| Sage | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Green peas (frozen or fresh) | 1 cup |
| Fresh parsley (optional) | for garnish |
Cooking Steps:
- Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sauté until fragrant.
- Stir in diced celery, carrot, and sweet potato, cooking for about 5-7 minutes.
- Add zucchini, vegetable broth, and steel-cut oats, then bring to a boil. Cover and reduce heat, simmering for 25-30 minutes until oats and veggies are tender.
- Stir in thyme, sage, salt, pepper, and green peas. Cook for an additional 5 minutes.
- Serve hot, garnished with fresh parsley if desired. Enjoy your warm and comforting stew!
- Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get...
- Premium Material : All parts of the rotary cheese grater are made of food grade ABS material, no BPA. The...
- Three Option Grater : The parmesan cheese grater finishes food preparation with slicing, shredding and...
Spiced Butternut Squash and Oat Bowl
Spiced Butternut Squash and Oat Bowl is a delightful and nourishing dish that combines the warmth of spices with the creamy texture of cooked butternut squash and hearty oats. This bowl is perfect for fall and winter, providing both comfort and nutrition. It’s a simple yet flavorful meal that can be enjoyed as a cozy breakfast or light dinner.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 medium, chopped |
| Garlic | 2 cloves, minced |
| Butternut squash | 1 medium, peeled and diced |
| Vegetable broth | 4 cups |
| Steel-cut oats | 1 cup |
| Cinnamon | 1 teaspoon |
| Nutmeg | 1/2 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Maple syrup (optional) | for drizzling |
| Pumpkin seeds (optional) | for topping |
| Fresh cilantro (optional) | for garnish |
Cooking Steps:
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until golden and fragrant.
- Stir in diced butternut squash and cook for about 5 minutes. Then, add vegetable broth and bring to a boil.
- Once boiling, stir in the steel-cut oats, cinnamon, nutmeg, salt, and pepper. Reduce heat and let simmer for 25-30 minutes, stirring occasionally, until the oats are tender and the squash is soft.
- Adjust seasoning as needed and serve hot, drizzling with maple syrup and topping with pumpkin seeds and fresh cilantro if desired. Enjoy your warming bowl of spiced goodness!
- 💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage...
- ✅ POWERFUL, QUICK & EASY TO USE: Simply press the button to start. The device vacuum seals a bag in 5...
- ♻️ REUSABLE & RESEALABLE BAGS: Chef Preserve comes with dishwasher, freezer, refrigerator, and...
Hearty Lentil and Oat Vegetable Soup
Hearty Lentil and Oat Vegetable Soup is a comforting and nutritious dish that embodies the essence of fall with its rich flavors and wholesome ingredients. Packed with protein from lentils and fiber from oats, this soup is perfect for a cozy dinner or a filling lunch. It’s not only delicious but also a great way to warm up during chilly autumn days.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 medium, chopped |
| Carrots | 2 medium, diced |
| Celery | 2 stalks, diced |
| Garlic | 3 cloves, minced |
| Vegetable broth | 6 cups |
| Brown or green lentils | 1 cup |
| Steel-cut oats | 1/2 cup |
| Canned diced tomatoes (with juice) | 1 (14.5 oz) can |
| Thyme (dried) | 1 teaspoon |
| Bay leaf | 1 |
| Salt | to taste |
| Black pepper | to taste |
| Spinach or kale (optional) | 2 cups, chopped |
| Fresh parsley (optional) | for garnish |
Cooking Steps:
- In a large pot, heat olive oil over medium heat. Add chopped onion, diced carrots, and celery, sauté until vegetables begin to soften.
- Stir in minced garlic and cook for another minute until fragrant.
- Add vegetable broth, lentils, steel-cut oats, diced tomatoes, thyme, bay leaf, salt, and pepper. Bring to a boil.
- Once boiling, reduce heat and simmer uncovered for 30-35 minutes, or until lentils and oats are tender.
- If using, stir in chopped spinach or kale and cook for an additional 5 minutes until wilted. Adjust seasoning as needed.
- Remove bay leaf, serve hot, and garnish with fresh parsley if desired. Enjoy your hearty bowl of lentil and oat vegetable soup!
- Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
- Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
- Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks
Roasted Cauliflower and Oat Chowder
Roasted Cauliflower and Oat Chowder is a creamy and nourishing dish that epitomizes the flavors of fall. This chowder features the subtle sweetness of roasted cauliflower blended with the heartiness of steel-cut oats, making it both satisfying and comforting. It’s perfect for a chilly evening, offering a warm, velvety texture that warms the soul.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Cauliflower (cut into florets) | 1 medium head |
| Onion | 1 medium, chopped |
| Garlic | 3 cloves, minced |
| Vegetable broth | 4 cups |
| Steel-cut oats | 1 cup |
| Coconut milk | 1 can (13.5 oz) |
| Thyme (dried) | 1 teaspoon |
| Nutritional yeast (optional) | 1/4 cup |
| Salt | to taste |
| Black pepper | to taste |
| Fresh chives or parsley (for garnish) | for garnish |
Cooking Steps:
- Preheat the oven to 400°F (200°C) and toss cauliflower florets with olive oil, salt, and pepper. Roast for 25-30 minutes until golden and tender.
- In a large pot, heat a little olive oil over medium heat, then sauté onion until translucent. Add minced garlic and cook for an additional minute.
- Add vegetable broth, steel-cut oats, thyme, nutritional yeast, salt, and pepper to the pot. Bring to a boil.
- Reduce heat and simmer uncovered for 30 minutes, or until oats are tender. Stir in the roasted cauliflower and coconut milk, allowing it to heat through.
- Adjust seasoning if necessary, serve hot, and garnish with fresh chives or parsley. Enjoy your creamy Roasted Cauliflower and Oat Chowder!
- 100% Leak-proof: Guaranteed no-spill seal and secure latches
- Crystal-clear Tritan Built: Stain-resistant and odor-resistant material for a clear view of contents
- Lightweight & Sturdy: Easy to carry, yet durable for everyday use
Sweet Potato, Carrot, and Oat Delight
Sweet Potato, Carrot, and Oat Delight is a wholesome and flavorful fall soup that beautifully combines the natural sweetness of sweet potatoes and carrots with the nutty texture of oats. This cozy dish is not only nourishing but also vegan and gluten-free, making it a perfect choice for a comforting autumn meal. Rich in vitamins and fiber, it’s sure to warm you up on chilly days.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Sweet potatoes (peeled and diced) | 2 medium |
| Carrots (peeled and chopped) | 2 medium |
| Onion | 1 medium, chopped |
| Garlic | 3 cloves, minced |
| Vegetable broth | 4 cups |
| Rolled oats | 1 cup |
| Coconut milk | 1 can (13.5 oz) |
| Ginger (fresh, grated) | 1 tablespoon |
| Cinnamon | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Fresh cilantro (for garnish) | for garnish |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and sauté onion until translucent. Add garlic and ginger, cooking for an additional minute.
- Add sweet potatoes, carrots, vegetable broth, rolled oats, cinnamon, salt, and pepper. Bring to a boil.
- Reduce heat and simmer uncovered for 25-30 minutes, or until sweet potatoes and carrots are tender.
- Stir in coconut milk and blend the soup until smooth (using an immersion blender or regular blender).
- Adjust seasoning if necessary, serve hot, and garnish with fresh cilantro. Enjoy your Sweet Potato, Carrot, and Oat Delight!
- 𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units...
- 𝗣𝗿𝗲𝗰𝗶𝘀𝗲 𝗥𝗲𝘀𝘂𝗹𝘁𝘀: Accurately weighs up to 11 lb/5 kg with 1 g...
- 𝗦𝗶𝗺𝗽𝗹𝗲 & 𝗖𝗼𝗺𝗽𝗮𝗰𝘁: The small and sleek scale is a perfect fit for...
Rustic Mushroom and Oat Bisque
Rustic Mushroom and Oat Bisque is a hearty, creamy soup that showcases the earthy flavor of mushrooms paired with wholesome oats. This dish is perfect for those looking for a comforting meal that combines savory ingredients with a rich texture. Ideal for cool fall evenings, this bisque is both filling and nourishing, making it a favorite for cozy family dinners.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Mushrooms (sliced) | 4 cups |
| Onion | 1 medium, chopped |
| Garlic | 2 cloves, minced |
| Vegetable broth | 4 cups |
| Rolled oats | 1 cup |
| Thyme (fresh or dried) | 1 teaspoon |
| Bay leaf | 1 |
| Salt | to taste |
| Black pepper | to taste |
| Coconut milk or heavy cream | 1 cup |
| Fresh parsley (for garnish) | for garnish |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and sauté the onions until translucent; add garlic and cook for an additional minute.
- Stir in sliced mushrooms and cook until they release their moisture and are tender.
- Add vegetable broth, rolled oats, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
- Remove the bay leaf, then stir in coconut milk or heavy cream and blend the soup to a creamy consistency.
- Adjust seasoning to taste, serve hot, and garnish with fresh parsley. Enjoy your Rustic Mushroom and Oat Bisque!
- Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced,...
- Multi-Use | From bbq thermometer to baking thermometer, our digital food thermometer for cooking is...
- Easy-Read Digital Thermometer For Cooking | Large instant thermometer dial with bright blue backlight...
Chickpea, Kale, and Oat Soup
Chickpea, Kale, and Oat Soup is a nutritious and hearty fall dish that combines the protein-packed goodness of chickpeas with the vibrant freshness of kale and the wholesome texture of oats. This filling soup is perfect for chilly evenings, providing warmth and comfort while also being healthy and easy to prepare.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 medium, chopped |
| Garlic | 2 cloves, minced |
| Carrot | 1 medium, diced |
| Celery | 1 stalk, diced |
| Vegetable broth | 4 cups |
| Canned chickpeas (rinsed and drained) | 1 can (15 oz) |
| Kale (chopped) | 2 cups |
| Rolled oats | 1/2 cup |
| Thyme (fresh or dried) | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Lemon juice | 1 tablespoon |
| Fresh herbs (for garnish) | for garnish |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and sauté the onions, carrots, and celery until softened.
- Stir in garlic and cook for an additional minute, then add the vegetable broth, chickpeas, rolled oats, thyme, salt, and black pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes until oats are tender.
- Stir in the chopped kale and lemon juice, cooking for another 5 minutes until the kale is wilted.
- Adjust seasoning to taste, serve hot, and garnish with fresh herbs. Enjoy your Chickpea, Kale, and Oat Soup!
- Versatile 54-Piece Collection: Elevate your kitchen with the Home Hero 54-Piece Kitchen Utensil Set, a...
- Durable and Long-Lasting: Crafted from premium stainless steel, these kitchen utensils are designed to...
- Perfect Holiday Gift: Delight your loved ones with this kitchen utensils gift set this festive season....
Savory Tomato, Basil, and Oat Surprise
Savory Tomato, Basil, and Oat Surprise is a comforting and flavorful soup that captures the essence of fall with its warm, rich tomato base complemented by fresh basil and the hearty texture of oats. This dish is not only delicious but also packed with nutrients, making it a wonderful addition to your autumn dinner table.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Canned diced tomatoes (with juice) | 2 cans (14 oz each) |
| Vegetable broth | 3 cups |
| Rolled oats | 1/2 cup |
| Fresh basil (chopped) | 1/4 cup |
| Sugar | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Lemon juice | 1 tablespoon |
| Fresh basil leaves (for garnish) | for garnish |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and sauté the onions and garlic until they are fragrant and softened.
- Add the canned tomatoes (with juice), vegetable broth, rolled oats, sugar, salt, and black pepper, then bring the mixture to a boil.
- Once boiling, reduce the heat and let it simmer for about 15-20 minutes, stirring occasionally until the oats are tender.
- Stir in the chopped fresh basil and lemon juice, cooking for another 2 minutes.
- Adjust seasonings to taste, serve hot, and garnish with extra basil leaves. Enjoy your Savory Tomato, Basil, and Oat Surprise!
- 24-ounce insulated stainless-steel water bottle with a FreeSip spout and push-button lid with lock
- Patented FreeSip spout designed for either sipping upright through the built-in straw or tilting back to...
- Protective push-to-open lid keeps spout clean; convenient carry loop doubles as a lock
Curried Carrot and Oat Soup
Curried Carrot and Oat Soup is a vibrant and warming dish that brings together earthy carrots, fragrant curry spices, and the wholesome goodness of oats. This soup is perfect for chilly autumn evenings, providing a hearty meal that is both satisfying and nutritious. It is also naturally vegan and gluten-free, making it suitable for a wide range of dietary preferences.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Carrots (sliced) | 4 medium |
| Vegetable broth | 4 cups |
| Curry powder | 2 tablespoons |
| Rolled oats | 1 cup |
| Coconut milk | 1 cup |
| Salt | to taste |
| Black pepper | to taste |
| Fresh cilantro (for garnish) | for garnish |
Cooking Steps:
- In a large pot, heat olive oil over medium heat and sauté the onions and garlic until fragrant and softened.
- Add the sliced carrots and curry powder, stirring well to combine and cook for another 5 minutes.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and simmer until the carrots are tender, about 15 minutes.
- Stir in the rolled oats and coconut milk, allowing it to simmer for an additional 5-10 minutes until the oats are cooked.
- Blend the soup until smooth (optional), then season with salt and black pepper to taste. Serve hot, garnished with fresh cilantro. Enjoy your Curried Carrot and Oat Soup!
Zesty Beetroot and Oat Medley
Zesty Beetroot and Oat Medley is a colorful and nutrient-packed dish that combines the earthiness of roasted beetroot with wholesome oats, accented with zesty flavors of lemon and herbs. This vibrant medley makes for a perfect fall meal that is not only filling but also rich in vitamins and minerals. Its beautiful presentation and delicious taste are sure to impress family and friends while remaining vegan and gluten-free.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Beetroot (peeled and diced) | 3 medium |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Vegetable broth | 4 cups |
| Rolled oats | 1 cup |
| Lemon juice | 2 tablespoons |
| Fresh parsley (chopped) | ¼ cup |
| Salt | to taste |
| Black pepper | to taste |
| Lemon wedges (for garnish) | for garnish |
Cooking Steps:
- Preheat the oven to 400°F (200°C) and toss the diced beetroot with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25-30 minutes until tender.
- In a large pot, heat a tablespoon of olive oil over medium heat and sauté the onions and garlic until fragrant and softened.
- Add the roasted beetroot, vegetable broth, and bring to a boil. Then stir in the rolled oats and simmer for about 15 minutes until the oats are cooked.
- Stir in lemon juice and chopped parsley, adjust seasoning if needed, and serve hot, garnished with lemon wedges. Enjoy your Zesty Beetroot and Oat Medley!
