You don't need butter or flour to make soup thick and creamy. Instead, stir in a cupful of rolled oats or quick oats, and cook for 20 minutes or more. Then whirl a hand blender in the pot to make the soup smooth and extra creamy. Try this in the delicious recipes below, or invent your own.
Incredible Creamy Clam Chowder
1 large onion, chopped
6 cups bouillon
1 medium cauliflower, cut in chunks
1 cup quick-cooking or rolled oats
1 teaspoon oregano
pinch cayenne, or to taste
1 6.5-ounce can chopped clams, undrained
Freshly ground black pepper to taste
Combine the onion, bouillon, cauliflower, oats and spices in a pot and bring to a boil. Reduce the heat and simmer gently for 60 minutes, uncovered, stirring occasionally. Using a hand blender, puree until smooth. Stir in the clams and their juice, and adjust the seasonings to your taste. Serve with freshly ground black pepper and garnish with chives or parsley if desired.
4-6 servings
Creamy Carrot Soup
1 large onion, chopped
2 pounds carrots, chopped or shredded in a food processor
6 cups bouillon
1 tablespoon ground coriander
pinch cayenne, to taste
1 cup quick-cooking or rolled oats
freshly ground black pepper to taste
chopped cilantro or Italian parsley for garnish (optional)
Combine all ingredients, except the cilantro or parsley, in a large pot. Bring to a boil, reduce the heat and simmer, uncovered, 30-40 minutes. Use a hand blender to puree the soup until very smooth. Sprinkle each serving with cilantro or Italian parsley and more black pepper to taste.
4-6 servings
Portuguese Potato-Garlic Soup
1 large onion, chopped
8 cloves garlic, minced
8 cups bouillon
6 medium red potatoes, cubed
1 cup quick-cooking or regular oats
1 teaspoon dried marjoram
pinch cayenne, or to taste
1 cup of chopped cilantro leaves
juice of one lemon
Lemon wedges
Freshly ground black pepper
Bring the onion, garlic, bouillon, potatoes, oatmeal, marjoram and cayenne to a boil. Reduce the heat and simmer, uncovered, 45-60 minutes or until the potatoes are easily mashed. Blend with a hand blender until nearly smooth. Stir in the cilantro, reserving a little for garnish, and the lemon juice. Ladle into bowls, sprinkle with cilantro and black pepper, and serve with lemon wedges.
6-8 servings
Read my Good Food Book FREE, with 100 healthful recipes.
Dr. Gabe Mirkin has been a radio talk show host for 25 years and practicing physician for more than 40 years; he is board certified in four specialties, including sports medicine. Read or listen to hundreds of his fitness and health reports at http://www.DrMirkin.com
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