About us

Recipes - Pages


Sunday, November 21, 2021

Scottish Oatmeal Vegetable Soup

Scottish Oatmeal Vegetable Soup

Oatmeal soup? 
Sounds strange, but it is a popular dish in Scotland where oats have been grown for centuries and is a staple of the country. Scottish oatmeal vegetable soup is simple yet unusual. It's fast and easy and worth making. It often includes carrots, cabbage, turnips, onions,  leeks or even tomatoes. It comes out creamy and filling.

Oatmeal, Porridge, Breakfast, Healthy

Oats are good for you (Even though oats are gluten free, oats need to be certified gluten-free, otherwise cross-pollination may occur and contaminate the oats when they are growing or being processed). Oats may help lower cholesterol levels and provide a decent amount of fiber which may help regulate blood sugar levels.

Soup, Pot, Creamy, Cooking, Food, Dish, oatmeal

The first time I tasted this kind of soup, I was amazed how good oatmeal tastes with vegetables. After all, I've only ever eaten oatmeal for breakfast with cinnamon, (nut) milk and raisins. 

The idea of oats in vegetable soup was totally foreign to me. I've made the recipe two different ways; I'll share both ways. The first way is more traditional.  The 2nd recipe is my own crazy, but good, creation. 

Scottish Oatmeal Vegetable Soup -Vegan, GF, and Oil-free

1 cup of diced onion 
1/2 cup of diced celery
1/2 cup of grated carrot
2 cups of chopped cabbage
1/4 cup of chopped curly parsley
1/4 teaspoon of turmeric
1/4 teaspoon (or more) of garlic powder 
2 cups of nut milk 
2 cups of vegetable broth
1 cup of water
1/2 cup of rolled oats
1/8 teaspoon of cracked pepper

Add onion, celery, carrot, parsley, and cabbage to the bottom of a soup pot. Begin to heat vegetables on a medium heat for a minute stirring continuously. Add 1/4 cup of the vegetable broth, and slowly sauté the vegetables for a few minutes on a low heat stirring to avoid burning. Add the turmeric, garlic powder, cracked pepper, nut milk, vegetables broth, water and oats and bring to a boil. Reduce heat and cook on a medium/low heat for about 8-10 minutes (stirring to prevent sticking) until soup thickens somewhat and vegetables are soft. Turn off heat, wait 5 minutes, stir and serve.

Soup Two 

Judee's Quick Broccoli Oatmeal Soup- Oil-free, GF, and Vegan
The next recipe, I make really quickly. It was originally based on what I had in the house. I used frozen broccoli, rolled oats, vegetable broth, turmeric, water, and garlic powder.  Drumroll----- I eat it for breakfast!!

oatmeal, broccoli, breakfast, soup

Ok, stay with me- it tastes better than it looks and sounds. In fact, I really love it- it's creamy, thick, flavorful, savory, and convenient. Can you trust me on this one ? It's a perfect breakfast for anyone on the starch solution. 

broccoli oatmeal soup

It's a very un-refined soup. I leave the broccoli florets on the large side, and I dont blend the soup- but you could blend it partially if you prefer.

I simply open a package of frozen broccoli florets and put them in a 3 quart soup pot with the other ingredients and cook, stirring occasionally to prevent sticking or burning, until the broccoli is soft and the oatmeal is cooked-

Then I dig in. This recipe is enough for two but  sometimes I eat it all.

2 cups of frozen broccoli florets
1.5 cups of water
1.5 cups of vegetable broth
1/4 teaspoon of garlic powder
Optional: few pinches of ground turmeric 
1/2 cup of rolled oats

Add broccoli, water, and vegetable broth to a sauce pan. Bring to a boil and then reduce to a simmer and cook for 5 minutes until broccoli softens. Add turmeric, garlic powder and rolled oats. (add 1/2 cup more water if needed). Stir and cook for 4 minutes and serve.

Sharing on Weekend Cooking (at The Intrepid Reader and Baker) where anyone can participate by sharing a food related post. 


  1. I would totally eat this as the breakfast!

  2. I’ve never seen oatmeal in soup interesting!

  3. I've never had or heard of oat soup before. Sounds very filling. Something to try in winter for sure.

  4. Using a grain like oatmeal of rice is a very familiar concept for making a soup. In HK we might use rice and call this congee. Your soup looks very warming an comforting for a cold day.

  5. Many thanks for sharing these recipes ...

    All the best Jan

  6. Oatmeal soup? Leave it to the Scottish! I must say, you've topped yourself in terms of savory soup surprises! Very creative. :)

  7. I love oatmeal soup!....yours look so tasty, fulfilling and delicious!!....Abrazotes, Marcela

  8. I've never ever heard of it, but it sounds awesome! I'm not a fan of sweet oatmeals, but I adore savory versions, so this recipe is just perfect for me :)

  9. I've used oats in a lot of ways, but never in soup. I'm so curious!

  10. Interesting, I might use cut oats however. PS I seem to have trouble with this comment form, if you find a partial comment, please delete. Thank you.

  11. This sounds great! I have eaten savory steel-cut oats with vegetables for breakfast before but I love the soup idea.

  12. I suppose it would be similar to soups with barley or rice added. And I like the taste of oatmeal, so should be good.

  13. I have never heard of Oatmeal soup!


Your comments are appreciated. I love knowing who is stopping by to read my posts! Have a great day.