There are so many varieties of whole wheat, oat-free and whole grain soups that you can make your own at home, but we’re still learning.
We spoke to Chef John Soto, a veteran of The Great Oats Soup Kitchen, to learn how you can eat your own.1.
Get your vegetables at the store.
It’s a good idea to pick up at least two large heads of vegetables from the grocery store or local farmer’s market.
But if you’re going to cook with whole grains, it’s better to get your vegetables from a local farmer.
If you’re cooking with vegetables that are too large, try to pick the veggies that are less than 1/2 inch in diameter.
This will allow you to cook them at lower temperatures.2.
Cut your veggies in half.
If they’re all the same size, cut the veggies in halves.
The smaller pieces will keep the soup warmer.3.
Get some oil.
You can use a vegetable oil like olive oil, canola oil or grapeseed oil, but it’ll help the soup warm up.4.
Get a thermometer.
Make sure the vegetables you cut are at least a quarter inch in length.
This helps you cook the vegetables properly, and also helps you avoid burning the skin.5.
Add a splash of lemon juice.
It will make the soup hotter, so it’ll taste better.6.
You don’t need to add salt here.
Just add a splash or two to help reduce the heat of the soup.7.
Cook the vegetables in a single layer.
When you’re ready to serve, add a drizzle of olive oil to the top of each serving and serve.8.
Make your own oat and oat bran soup.
If there’s a lot of bran in your soup, make oat soup with a little extra water.
You may need to substitute bran for oat flour.9.
Get creative with the vegetables.
You’ll want to make a vegetable soup from the bottom up, and you can mix and match vegetables from different seasons.
Some vegetables are better suited for summer than winter, so choose vegetables that you don’t normally have in your garden.
Try cooking with your vegetables on the stovetop in a pressure cooker or on the grill to get the most out of the water.
This also makes it easier to add spices.10.
Make a homemade hearty vegetable broth.
To make a hearty oat or oat paste, add 1/4 cup of branched barley to the broth and whisk until the mixture becomes a creamy consistency.
Add 1/3 cup of butter, and whisk on high to create a thick, slightly runny broth.11. Enjoy!