Mexican Tomato Soup with Oats Dumpling
- 7 Months ago
This soup combines traditional Mexican flavors like tomatoes, cilantro and chilies, and bite sized oats dumplings which makes it filling without any meat. This soup is quick and easy to make. Oats are a great source of fiber and eating them regularly can help to reduce weight, control blood sugar levels and lower cholesterol levels. Not only that, but they also help you to feel fuller for longer.
Ingredients For Soup
- 2 teaspoons olive oil
- 1 cup onion, chopped
- 1 tablespoon chili powder
- 2 teaspoons bottled minced garlic
- 2 cups vegetable broth
- 1 cup of water
- 1⁄2 teaspoon dried oregano
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 ½ chickpeas (boiled)
- 2 cup diced tomatoes
Ingredients For Dumplings
- 1⁄3 cup grounded rolled oats
- 1⁄8 teaspoon Salt
- 3 tablespoons hot water
- 1 teaspoon olive oil
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh lime juice
- 1⁄4 cup cheddar cheese
- To prepare soup, heat 2 teaspoons oil in a cooking pot over medium-high heat.
- Add onion to it and sauté for 3 minutes or until tender.
- Add chili powder and garlic, sauté 30 seconds.
- Add broth, wart, oregano, salt & pepper, chickpeas, and tomatoes, bring to a boil. Cover the pot with the lid and reduce heat, and simmer for 20 minutes.
- To prepare dumplings, combine grounded rolled oats and 1/8 teaspoon salt in a bowl.
- Add 3 tablespoons of hot water and 1 teaspoon oil, stir until a soft dough forms (dough will be dry).
- Divide dough into equally small pieces, shaping each into a ball. Add dumplings to soup, cook, uncovered, for 3 minutes or until dumplings float.
- Stir in cilantro and lime juice.
- Ladle 1 cup soup into each of 4 bowls, top each serving with 1 tablespoon cheddar cheese.