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Print Recipe
 Cold Oatmeal Soup with Vegetables Recipe
Low-calorie, vitamin-rich and very easy to prepare!
Course Diet Food Dishes, Dinner Dishes, First Course, Lunch Second Breakfast, Special Food Dishes
Cuisine Russian
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Course Diet Food Dishes, Dinner Dishes, First Course, Lunch Second Breakfast, Special Food Dishes
Cuisine Russian
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Add the oat flakes to the natural yogurt and mix. Refrigerate for 4-5 hours to swell the flakes (overnight).
    Add the oat flakes to the natural yogurt and mix. Refrigerate for 4-5 hours to swell the flakes (overnight).
  2. Broccoli and peas (I have frozen broccoli and peas) cook for 2-3 minutes, then discard on a sieve and rinse with cold water, let the water drain.
    Broccoli and peas (I have frozen broccoli and peas) cook for 2-3 minutes, then discard on a sieve and rinse with cold water, let the water drain.
  3. Add broccoli and peas to the swollen oat flakes, you can add dill (or any other greens).
    Add broccoli and peas to the swollen oat flakes, you can add dill (or any other greens).
  4. Whisk with a blender into a puree.
    Whisk with a blender into a puree.
  5. The soup is very light, ideal for a low-calorie lunch or dinner.
    The soup is very light, ideal for a low-calorie lunch or dinner.
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