Our test kitchen whipped up this soup for the judges and, I’ve been dying to make this dish for myself at home ever since. Savory Golden Oat Soup from Edie Irwin of Topanga, California, combines steel cut oats with quinoa, tomatoes, jalapenos, onion, garlic and coconut milk for an Indian-inspired dish. Edie seasoned the soup with ginger, cumin, turmeric, fenugreek and cilantro. This satisfying and flavorful vegan soup is perfect for a cool fall night and can easily be made gluten free by using our Gluten Free Steel Cut Oats. The dish comes together in less than 30 minutes, making it perfect for a weeknight. I’m tucking this one away for the busy holiday season where a quick, nutritious dinner will be a lifesaver.
Savory Golden Oat Soup with Red Quinoa
By Edie Irwin
- 7 cups Water
- 1 cup Bob’s Red Mill® Steel Cut Oats
- 1 tsp Cumin Seeds
- 1 tsp Tumeric
- 1/2 tsp Fenugreek Seeds (optional)
- 1/2 cup Bob’s Red Mill® Red Quinoa, rinsed/drained
- 1 tsp Salt
- 1 Tbsp finely minced Ginger
- 1 finely minced clove of Garlic
- 1 small finely chopped Onion
- 2 finely minced Jalapeño Chile Peppers
- 2 medium Tomatoes, stemmed and finely minced
- 1/2 cup finely chopped Cilantro
- 1 (14 ounce) can Coconut Milk
- Optional toppings chopped Avocado and Coconut Cream or your favorite Chutney.
In a 4-quart pot, bring water to boil at medium high heat – add steel cut oats and spices, stir. Reduce heat and simmer oats 10 minutes. Stir in rinsed red quinoa. Add in ginger and garlic. Next add in half of the cilantro, tomatoes, onion and chiles (saving the other half of the veggies for topping soup when serving).
Return to simmer, and cook (stirring occasionally) 12-15 minutes until quinoa is done. To finish, stir in coconut milk and simmer 3-5 minutes to marry the flavors together. Serve immediately or let settle to thicken a few minutes. Soup stays warm a long time if covered. Serve topped with remaining minced chiles, tomatoes, onions and cilantro. Add other toppings as desired such as avocado or chutney or coconut cream or yogurt. A great vegan soup everyone loves, especially on a cool winter day! Serves 6 people as a main dish or 8-10 peoples a soup appetizer.