Sopa de Avena, translated as Oatmeal Soup, is a very popular Columbian dish. Just as oatmeal offers comfort for cold mornings when paired with cinnamon and brown sugar, so it does here when incorporated into a hearty soup. This is the perfect dish to warm your heart on a cold February evening; it’s comfort food reimagined.
Makes 8-10 servings of soup.
1 onion, diced fine
2 garlic cloves, minced
1/2 cup fennel, diced
1 cup carrots, peeled and diced
1 cup sweet potato, peeled and diced
1 cup snow peas, chopped
6 cups Pie R Squared Broth (beef, chicken or vegetable)
3/4 cup McCann’s Irish Oatmeal
1/2 teaspoon ground cumin
Olive oil, for sautéing
Salt and pepper, to taste
Avocado slices, to top
Pour a glug of olive oil in a large saucepan, and sauté onion, garlic and fennel over medium heat until soft. Add carrots, sweet potato and peas and continue to cook, stirring occasionally, until the vegetables just start to soften. Add some salt and pepper as well as the cumin, stir again, and then add the stock. Allow the soup to come to a boil, and then simmer until the vegetables are nearly cooked. Add the oats and cook until they are soft, plump, and have leant a thick, creamy stew-like texture to the soup. Season to taste and serve, topped with avocado.
Jessie is a writer, food lover and women’s wellness practitioner. She owns the Halifax-based Nalumana Women’s Wellness, and writes about all things food, wellness, parenting and adventure for a variety of publications, including her own blog, Purple House Cafe.