I often turn to oatmeal for breakfast on chilly mornings, and I love to mix up my usual cinnamon flavor with a savory version now and then. This dish is packed full of vegetables thanks to the leftover Carrot-Orange-Ginger Soup and gets deep flavor from the sesame oil and green onions. Although it’s not necessary, if you’re wanting a heartier breakfast, serve this with a soft-boiled or fried egg.
This recipe was excerpted from 'Every Season Is Soup Season' by Shelly Westerhausen Worcel. Buy the full book on Amazon.
What you’ll need
Ground Cumin
$8 At Amazon
Turmeric
$9 At Spicewalla
5.5 Quart Dutch Oven
$455 $423 At Amazon
Oats
$6 At Amazon
Recipe information
Yield
Serves 2
Ingredients
Preparation
Step 1
In a small saucepan over medium heat, melt the butter. Add the garlic and ginger and sauté until fragrant, 30 seconds. Add the vegetable broth and soup and bring to a boil. Lower the heat to medium-low and add the oats and salt. Cover and simmer until the oats are cooked all the way through, about 3 minutes, stirring every minute or so to keep the oats from sticking to the pan.
Step 2
Remove from the heat and divide the oatmeal between two bowls. Top each bowl with half of the green onions, 1 tsp. of the sesame oil, 1 tsp. of the sesame seeds, and a grind of black pepper. Top each bowl with an egg (if using) and enjoy right away.
Recipe notes
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