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autumn

Hearty Autumn Harvest Soup

I've added a secret ingredient, oats!

45 4
Hearty Autumn Harvest Soup | DonalSkehan.com, I've added a secret ingredient, oats!

autumn

Hearty Autumn Harvest Soup

I've added a secret ingredient, oats!

Tuesday, October 9, 2018
US / METRIC

3 tbsp olive oil

2 sprigs thyme, leaves removed

1 bay leaf

1 onion, finely diced

2 garlic cloves, finely chopped

1 carrot, finely diced

2 stalks celery, sliced

1.5litres vegetable stock

450g potatoes, peeled and diced

1 x 400g tin butter beans, drained and rinsed

100g Flahavans jumbo oats

50g cavolo nero, hard stalks removed and roughly chopped

Sea salt and freshly ground black pepper

3 tbsp olive oil

2 sprigs thyme, leaves removed

1 bay leaf

1 onion, finely diced

2 garlic cloves, finely chopped

1 carrot, finely diced

2 stalks celery, sliced

6 cups vegetable stock

15oz potatoes, peeled and diced

1 x 14oz tin butter beans, drained and rinsed

5 cups Flahavans jumbo oats

handful cavolo nero, hard stalks removed and roughly chopped

Sea salt and freshly ground black pepper

Large saucepan

45mins
Serves 4

The trick to this soup is to get a really good quality vegetable stock and use vegetables that are in season, they taste so much better. It may seem unusual to add oats to soup, but trust me, it works, they only need a minute or two at the end to soak up a little of that tasty stock but they add a lovely flavour and texture to the finished dish.

Heat 1 tablespoon of oil in a large saucepan over a low heat. Add the thyme and onion and sauté for 4-5 minutes until softened without colour.
Drizzle the remaining 2 tablespoons of oil into the pan along with the garlic, carrot and celery, toss to coat in the oil and sauté for another 4-5 minutes until they have a little colour.
Add the stock to the pan along with the potatoes, bring to the boil, reduce the heat slightly and simmer for 30 minutes until the vegetables are fully cooked.

Stir through the butter beans, oats and cavolo Nero and continue to cook for another 4-5 minutes until the beans have heated through and cavolo Nero is wilted.
45mins
Serves 4

Ingredients
US / METRIC

3 tbsp olive oil

2 sprigs thyme, leaves removed

1 bay leaf

1 onion, finely diced

2 garlic cloves, finely chopped

1 carrot, finely diced

2 stalks celery, sliced

1.5litres vegetable stock

450g potatoes, peeled and diced

1 x 400g tin butter beans, drained and rinsed

100g Flahavans jumbo oats

50g cavolo nero, hard stalks removed and roughly chopped

Sea salt and freshly ground black pepper

3 tbsp olive oil

2 sprigs thyme, leaves removed

1 bay leaf

1 onion, finely diced

2 garlic cloves, finely chopped

1 carrot, finely diced

2 stalks celery, sliced

6 cups vegetable stock

15oz potatoes, peeled and diced

1 x 14oz tin butter beans, drained and rinsed

5 cups Flahavans jumbo oats

handful cavolo nero, hard stalks removed and roughly chopped

Sea salt and freshly ground black pepper

You'll Need

Large saucepan

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