Oats Bran Soup

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  • 15 Minutes
  • 1 Serving

INGREDIENTS

  • Bagrry’s Oat Bran - ½ cup, roasted lightly
  • Tomatoes - 5, halved
  • Cloves - 2-3
  • Peppercorns - 4
  • Garlic - 4-5 cloves, minced
  • Onion - 1, finely chopped
  • Sugar - ½ tsp
  • Vegetable oil - ½ tsp
  • Water - 3 cups
  • Salt - to taste
  • Pepper - to taste

FOR GARNISHING

  • Bread crumbs
  • Coriander leaves

PREPARATION

  • Heat oil in a pressure cooker. Add finely chopped onion, minced garlic cloves and spices. Sauté till the onions turn pink
  • Add tomatoes and 2½ cups of water; pressure cook till 4 whistles. Cool purée to a smooth consistency. Strain the purée
  • Take an open pan. Pour the strained puree and bring to a boil
  • Dissolve Bagrry’s Oat Bran in ½ cup water. Add to the boiling purée
  • Add sugar, salt and pepper to taste. Cook on a simmering flame for 5-6 mins
  • Garnish with bread crumbs and coriander leaves and serve hot

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