Oats Soup with Bruschetta Recipe

Cooking time
30 min



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  • Saffola Pepper and spice, Oats - 2 tbsp
  • Milk -1 cup
  • Onion - 2 tbsp finely chopped
  • Garlic -8 cloves finely sliced
  • Freshly cracked Pepper
  • Salt to taste
  • Oil - 2 tbsp
  • For bruschetta
  • 6 or 7 tomatoes
  • 2 cloves garlic, minced
  • 1 Tbsp extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 6-8 fresh basil leaves, chopped.
  • Salt and freshly ground black pepper to taste
  • 1 baguette French bread or similar Italian bread
  • 1/4 cup olive oil

How to make Oats Soup with Bruschetta

  • Stir fry garlic until golden brown. Take out fried garlic and keep aside
  • Heat the same oil, then saute onion, until it turns translucent. Keep it aside.
  • Cook masala oats in 1/2 - 3/4 cup of water stirring continuously until it thickens. (This will take only 3-4 minutes)
  • Then add milk and bring it to boil. Switch off the flame. Add onion+garlic mix, salt and pepper powder to taste.
  • Serve piping hot with bruschetta.
  • Bruschetta
  • Blanch the tomatoes.
  • Make sure there is a top rack in place in your oven. Turn on the oven to 200 C to preheat.
  • While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.
  • Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
  • Align the bread on a serving platter, olive oil side up. Serve with tomato topping on the top.

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