Oat Soup

Name: Oat Soup (Sup-e jow-e do sar)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Iranian
Ingredients: ½ cup (40 g) chopped fresh dill; 8 cups (1.9 l) chicken broth; 1 teaspoon fresh ground pepper; 2 tablespoons fresh lime juice; ½ cup (90 g) oats; 2 stalks celery, diced; 2 carrots, peeled and diced; ¼ pound (110 g) white cabbage, shredded; 1 teaspoon sea salt; 2 onions, peeled and thinly sliced; 1 pound (450 g) potatoes, peeled, diced; 1 large turnip, peeled and diced; 1 zucchini, diced; ¼ cup (60 ml) oil

Sup-e jow-e do sar

Preparation info

Makes:
6
servings

Difficulty
Medium
Ready in
1 hr 20

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

¼ cup (60 ml) oil
2 onions, peeled and thinly sliced

Asia
Iran
Soup

Method

Heat oil in a pot and add all the vegetables, salt, and pepper, and stir-fry for 2 minutes. Add the chicken broth and bring to a boil. Add the oats, cover, and simmer over medium heat for 55 minutes. Check to be sure all the vegetables are tender. Use a hand mixer to partially puree the soup. Add the lime juice and stir well. Adjust seasoning to taste. Keep warm until re