As a child I used to dread Sopa de Avena, but that changed when I moved to the United States and I started craving my grandmother’s food! My grandmother didn’t use written recipes, so I usually cook her dishes from my memories with her in the kitchen. I might also ask my mom, aunts or uncles for her recipes, but no one ever knows the exact ingredients or amounts that Mamita used. I have been making this oatmeal soup for about 10 years, trying to replicate Mamita’s recipe, and I think I am finally getting close!
This Sopa de Avena is a very popular Colombian soup and it was one of Mamita’s favorite soups, which she made often. She always used beef broth for her oatmeal soup, but you can use chicken broth or even vegetable broth for a vegetarian version.
This Colombian-Style Oatmeal Soup is perfect for a quick lunch or light dinner. Just don’t forget to serve it with a green salad and avocado on the side.
(4 to 6 servings)
- 1 scallion, chopped
- 2 garlic cloves
- 1/2 cup chopped onion
- 6 cups beef, chicken or vegetable broth
- 3/4 cup quick oats
- 1 cup diced carrots
- 1 cup diced potatoes
- 1/2 cup of peas
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- Fresh cilantro
- Place the scallion, garlic and onion in the blender with 1/4 cup of water.
- Place all ingredients in a medium pot. Bring to a boil over high heat, stirring occasionally.
- Reduce to medium-low heat and simmer for about 20 to 25 minutes or until the vegetables are tender. Add the cilantro and serve warm.