Steel-Cut Oat Soup
This is a most unusual combination of flavors, and it works beautifully.
I have no doubt the funky Arabic name (Lahshou) will bring a smile to quite a few cyber-friends out there!
When we were children, we were often given this soup for breakfast to fortify our diet. We made it with wheat or barley, but steel-cut oats are just as delicious, accommodate gluten-free diets and are ready in no time. I couldn’t live without them!
Steel Cut Oat Soup: A Snap to Make!
So little work, and you end up with Such big flavors! And practically for pennies. Is it any wonder I adore Moroccan Food, my first and most enduring culinary love? Who would believe something like this steel-cut oats soup made with water, some grain and spices can turn up such a fabulous dish?
Such is the magic of our beloved Moroccan seasonings.
Just like that French Leo Ferre/Louis Aragon poem/love song, “Oh douce et forte comme un vin!” (sweet and strong like wine), so is the magic of our food. Would you believe I made this for children in summer camp just a few weeks ago? My Whole Foods Kosher Kitchen Cookbook is chock-full of wonderful and incredibly healthy and simple dishes like this steel-cut oats soup.
It may smell acrid and pungent, but combined with the other ingredients of the soup, it is simply wonderful, and is a superfood. It is easy to find in the spice section or in health food store, or online, and is the essential ingredient in this soup, so be sure not to skip it!
- 3 quarts (12 cups) water
- 1 1/2 cups steel-cut oats
- 8 large cloves garlic
- small bunch cilantro, stems cut off.
- one bunch fresh parsley, stems and leaves.
- one bunch fresh mint, leaves only.
- 1/3 cup olive oil
- 1/4 cup ground fenugreek
- 1 tablespoon turmeric
- 3 tablespoons paprika
- Good pinch red pepper flakes, or more to taste
Bring the water and the oats to boil in a heavy stainless steel pot.
In a food processor, grind the garlic fine.
Add the cilantro, parsley and mint and grind coarse.
Throw the ground mixture in the pot, with all remaining ingredients, and bring to a boil.
Reduce the flame to medium, and cook, covered, 20 minutes. Adjust the texture and seasonings.
Makes a dozen ample servings