Oats Tomato Soup
15-30 min, 4-5 servings, american, black pepper, butter or olive oil, contributed, cook 20 min, diabetes, easy, garlic, gluten free, high fibre, prep 5 min, pressure cook, quick oats, red chili powder, salt, sauté, small carrot, small onion, soup, Subhadra Burugula, tomatoes, vegan, vegetable broth, vegetarian
Ingreadient
- 5 tomatoes
- 1 cup quick oats
- 1-2 tbsp butter or olive oil
- 5 cloves garlic
- 1/2 small onion
- 1 small carrot
- 3 cups vegetable broth
- salt
- black pepper
- red chili powder
Direction
- Put instant pot on saute mode high and when hot add the butter/oil.
- Now add garlic and onion to fry, saute well till onions edges turn golden.
- Now add carrots and oats and fry for a minute.
- You can skip adding oats now and add powdered oats later once the soup is done.
- Add in the tomatoes and mix well. Fry for 3 mins.
- Now add in the broth, salt. Mix well.
- Put the lid and vent to sealing position. Do manual low pressure 2 mins.
- Natural pressure release.
- Blend the oats tomato mixture into smooth puree. I used a hand blender.
- If you didn't add whole oats before, now you can go ahead and add in roasted and powdered oat flour to the tomato soup. Put on saute mode for 3 to 4 mins.
- Now add red chili powder for color and black pepper powder to taste.
- If desired adjust the consistency of soup. Serve hot.
