Ramadan Oats Soup

Ingredients

• Chopped Onion
• Chopped Ginger
• Bayleaf
• Chopped Leeks
• Chopped Fennel
• Sliced Scallion whites & Sliced Scallion greens
• Chopped Celery
• Tomato Paste
• Chopped Tomatoes
• Chopped Peeled Carrots
• 5tsp Bahraini Spices
• Red chili powder
• 2tsp Cumin Powder
• Rolled Oats
• Coriander leaves
• 3 Wedges Lime
• Salt
• Pepper

Steps

1. On medium heat, sauté onion, garlic, and ginger together until translucent. Add the bayleaf. Add leeks and fennel and sauté until tender. Add scallions and celery and continue to sauté until slightly tender.

2. Add in the tomato paste and allow it to bloom. Add in the chopped tomatoes and sauté until cooked. Add in the chopped carrots and potatoes and give it a stir.

3. Stir in the rolled oats and season with salt, pepper, cumin, and coriander powder. Add in the daqoos powder and chicken stock. Bring it up to boil and reduce the heat to allow the soup to simmer for 15 minutes or until thickens.

4. Taste and adjust seasoning as preferred.

5. Serve with Coriander leaves, wedge of lime and Alosra multigrain brown loaf.