Winter Vegetable and Oat Soup
5 from 1 vote

Winter Vegetable and Oat Soup

Prep Time25 mins
Cook Time1 hr 30 mins
Total Time2 hrs 35 mins
Course: Soup
Cuisine: American
Servings: 4 servings
Calories: 244kcal
Author: Jessica Randhawa


  • 1.5 tablespoons olive oil
  • 1 yellow onion finely chopped
  • 1 medium leek trimmed and thinly sliced
  • 5 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 10 ounces cremini mushrooms thinly sliced
  • 4 medium carrots chopped
  • 10 cups water or low-sodium vegetable broth
  • 1 small head of cauliflower roughly chopped
  • 2 zucchini chopped into small pieces
  • 2 dried bay leaves
  • 1/2 cup old-fashioned rolled oats
  • 10 ounces chopped kale
  • salt + pepper to taste


  • Over medium heat, heat olive oil in a large, heavy bottom stockpot or Dutch oven. Once hot, add onion and leeks and cook for 4-5 minutes, stirring frequently, or until onions are soft and fragrant. Add minced garlic, Italian seasoning and mushrooms to the pot and stir to combine. Cook for 3-4 minutes before adding the chopped carrots. Stir and cook for 1-2 minutes.
  • Increase heat to high and carefully add 8-10 cups of water or vegetable broth to the pot. Stir in the chopped cauliflower, zucchini, and bay leaves to the pot and bring to a boil.
  • Reduce heat to low, cover and cook soup for at least 45 minutes to 2 hours, or until all vegetables are soft and fully cooked. Carefully stir in the oats and chopped kale and continue to cook for 10-15 minutes. Season with a few generous pinches of salt (especially if you used water as the base) and fresh cracked pepper.


Calories: 244kcal | Carbohydrates: 41g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 2446mg | Potassium: 1328mg | Fiber: 5g | Sugar: 14g | Vitamin A: 19090IU | Vitamin C: 125mg | Calcium: 200mg | Iron: 3.2mg
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