Oats Soup Recipe – Savory Oats Kanji – Oats Congee

Looking for new ways to include Oats in your everyday menu? Then this is one perfect pick, a savory style soup / Porridge / Congee / Kanji which can be served anytime of the day!

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What is Congee?

Congee / Kanji  is a type of porridge / gruel typically made with grains. There are many styles ranging from easy to hard, with or without meat or vegetables.. varying with each region.

Oats Congee /  kanji (as in tamil) , a healthy soupy style porridge that we like to have for our breakfast, which keeps us full for hours.

Its quite easy to make with few basic ingredients in under 15 minutes. Anything with oats is always frowned upon but trust me this soup recipe will make you fall in love with oats. A light style of this congee can be had during breakfast time, creamy version of the same will suit as a starter for lunch or dinner!

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Print Recipe

Oats Soup Recipe – Savory oats Kanji – Oats Congee

A simple, healthy light style soup made with rolled oats. Perfect for breakfast or as a starter for lunch! Quick Congee that can be made in under 15 minutes.

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: Appetizer, Breakfast, starter

Cuisine: Indian, south indian

Keyword: diabetic recipes, healthy soup, oats congee, oats porridge, oats soup, rolled oats

Servings: 4

Author: Mullai Madavan

Ingredients

• 2 tbsp Rolled oats
• 2 Shallots sambar onions/ pearl onions , minced
• 2 cloves Garlic minced
• 1/2 Oil / Butter / Ghee
• 1 cup Water
• 1/2 cup Milk
• 1/2 tsp Salt
• 1/2 tsp Black pepper powder freshly ground preferred
• 5 leaves Curry leaves minced
• 1 tsp Spring / Green onions finely chopped (optional)

Instructions

Prep work

• Pulse the rolled oats to make a fine powder and set aside
  
• Finely mince the shallots (sambar onions), garlic and curry leaves.
• Crush the peppercorns to a coarse powder and keep aside.

To make the soup / congee

• Heat a little ghee in a sauce pan. ( oil or butter works too)
  
• Temper with minced curry leaves.
  
• Saute minced onion and garlic until soft.
  
• Now add the rolled oats. (just pulse the whole rolled oats to a coarse or fine powder in a blender)
  
• Roast for few seconds.
  
• Add water and stir with the oats. Whisk or stir to combine everything.
  
• Add salt preferably crystal rock salt.
  
• Add freshly ground black pepper powder.
  
• Boil for few minutes until the oats soaks and cooks. You may switch off and serve this as a light soup or congee. Continue to simmer if you prefer a rich, creamy consistency.
  
• Add milk and bring it to a rolling boil and switch off when it thickens.
  
• Serve hot!
  
• Perfect healthy congee for breakfast!
  

Optional

• Skip curry leaves and try adding chopped spring onions along with veg / chicken stock for a Indo Chinese version of the same!
  

Video

Notes

Butter or Ghee is for flavor and also to make it rich. You may replace it with any cooking oil if you prefer to keep it healthy.

Instead of water you may use veg stock or chicken stock for added flavor. 

Milk/ Cream is only for thickness and to keep it rich. Avoid if you prefer a healthy version.

Skip curry leaves and add few chopped spring onions for indo chinese version.

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