Mexican Tomato Soup with Oats Dumpling
- 6 Months ago
This soup combines traditional Mexican flavors like tomatoes, cilantro, and chills, and ads in bite-sized oats dumplings for a soup that is rich and 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 lower cholesterol. Not only that, but they also help you to feel fuller for longer.
- 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
- 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.