Oats are rich in fibre, magnesium, phosphorus and thiamine and they are gluten free. A very nutritious way to begin and end your day! This soup has all six tastes according to Ayurveda.

Sweet - Oats, carrots.

Bitter - Pepper, Coriander.

Sour - Tomatoes, Lime.

Salty - Salt.

Pungent - Onions, ginger.

Astringent - Ras -al Hanout

Serves 4

Ingredients

1/2 cup Rolled Oats


1 1/2 tbsps Extra Virgin Olive Oil


1/2 Yellow Onion (Finely diced)


1 cup Carrots (Finely diced or mixed root vegetables)


1 tsp Raw Ginger Root (grated)


6 Black Peppercorns


1 tsp.Cumin Seeds


2 cups Vegetable Broth


1 1/2 tsp. Ras Al Hanout (Or Curry powder)


2 cups Water


6 Cherry Tomatoes (Roughly chopped)


2 Handfuls Coriander (chopped)


1 Lime (Sliced for garnish)


Sea Salt & Black Pepper (to taste)


Directions

Heat the oil in a pot. Add the diced onion and once the onion sweats and changes colour add the oats and cumin seeds and black peppercorns. Roast the oats until they feel toasted. Add ginger, the diced root vegetables. Add the vegetable broth. Cook for a few minutes and as the oats become creamy add some water slowly. Stirring the mixture so it does not stick.Add the Ras al Hanout and season with salt and pepper. Cook for 5 more minutes and add the chopped tomato. Cover the pot for 5 minutes adding water as needed. Check for consistency it should feel like a creamy soup. Garnish with fresh coriander and lime.