Oats & Pasta Soup Recipe – Quick Indian-Style Vegetable Noodle Soup

Last Updated on 2 months by Neha Deshmukh

Oats & Pasta Soup Recipe – Quick Indian-Style Vegetable Noodle Soup

Hey everyone! If you’re anything like me, sometimes you just need a warm, comforting bowl of soup, especially on those chilly evenings. But who has hours to spend in the kitchen? That’s where this Oats & Pasta Soup comes in! It’s a super quick, healthy, and flavorful Indian-style vegetable noodle soup that’s become a regular in my house. I first made this when I was craving something light but filling, and it’s been a family favorite ever since.

Why You’ll Love This Recipe

This soup is a winner for so many reasons! It’s ready in under 20 minutes, packed with veggies, and uses simple ingredients you probably already have. Plus, the combination of oats and pasta makes it wonderfully hearty and satisfying. It’s a fantastic way to sneak in some extra fiber and nutrients, and honestly, it just feels like a warm hug in a bowl.

Ingredients

Here’s what you’ll need to whip up this delicious soup:

• 2 tsp olive oil
• 2 garlic cloves, minced
• 1 inch ginger, grated
• 2 tbsp spring onion, chopped
• 1 onion, chopped
• ½ cup oats (rolled oats work best!)
• 2 cups mixed vegetables (I like carrots, peas, and beans)
• 4 cups water
• Salt to taste (about ¾ tsp)
• ½ tsp pepper powder
• 1 tsp mixed herbs
• Juice of ½ lemon
• ½ cup pasta (small shapes like ditalini or elbow macaroni are great)
• Spring onion, for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips can really elevate this soup:

• Oats: Oats aren’t just for breakfast! They add a lovely creaminess and boost the nutritional value of the soup. They’re full of fiber, which keeps you feeling full and satisfied.
• Pasta Shapes: Smaller pasta shapes work best in this soup, as they cook quickly and distribute evenly. Ditalini, elbow macaroni, or even broken spaghetti are all good choices.
• Vegetable Variations: Feel free to get creative with your veggies! Spinach, cauliflower, broccoli, or even mushrooms would be delicious additions. Regional variations are great too – add some drumstick pieces if you’re in South India, or use local seasonal vegetables.
• Mixed Herbs: I love using a pre-mixed Italian herb blend, but you can also use a combination of dried oregano, basil, and thyme. Fresh herbs are even better if you have them!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the olive oil in a kadai or large pot over medium heat. Add the minced garlic, grated ginger, and chopped spring onion. Sauté for about a minute until fragrant.
2. Now, add the chopped onion and sauté until it becomes translucent – usually around 3-4 minutes.
3. Time for the oats! Stir in the oats and roast them for about a minute. This helps prevent them from becoming too sticky in the soup.
4. Add the mixed vegetables, water, and salt. Bring the soup to a boil, then reduce the heat and simmer for about 10 minutes, or until the oats and vegetables are tender.
5. Add the pasta and continue to boil for another 10 minutes, or until the pasta is cooked through.
6. Finally, stir in the pepper powder, mixed herbs, and lemon juice. Taste and adjust the seasoning as needed.
7. Garnish with fresh spring onions and serve hot!

Expert Tips

• Don’t skip roasting the oats – it really makes a difference in the texture of the soup.
• If the soup becomes too thick, simply add a little more water.
• For a richer flavor, use vegetable broth instead of water.

Variations

• Vegan Adaptation: This recipe is already pretty close to vegan! Just ensure your pasta doesn’t contain eggs.
• Gluten-Free Adaptation: Use gluten-free pasta and double-check that your oats are certified gluten-free, as some oats can be processed in facilities that also handle wheat.
• Spice Level Adjustment: Add a pinch of red chili flakes or a dash of cayenne pepper for a little heat.
• Quick Weeknight Version: Use pre-cut vegetables to save even more time.
• Festival Adaptation: During Makar Sankranti or Lohri, add a spoonful of ghee and some roasted sesame seeds for a festive touch. My grandmother always added a tiny bit of jaggery too!

Serving Suggestions

This soup is fantastic on its own, but it also pairs well with a side of crusty bread or a simple salad. A dollop of yogurt on top adds a lovely coolness.

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. It may thicken as it sits, so you might need to add a little water when reheating.

FAQs

Is this soup healthy?

Absolutely! It’s packed with fiber, vitamins, and minerals from the oats, vegetables, and herbs. It’s a light yet filling meal that’s good for you.

Can I use different vegetables in this soup?

Definitely! Feel free to experiment with whatever vegetables you have on hand.

What type of pasta works best in this soup?

Small pasta shapes like ditalini, elbow macaroni, or broken spaghetti are ideal.

Can I make this soup ahead of time?

You can! Just be aware that the oats and pasta will absorb some of the liquid as it sits, so you might need to add a little more water when reheating.

How can I adjust the consistency of the soup?

If it’s too thick, add more water. If it’s too thin, simmer it for a few more minutes to allow the oats to absorb some of the liquid.