Oatmeal soup or hearty porridge

Ingredients for 4 servings:

• 100 g oat flakes
• 1 liter vegetable broth
• 1 tsp butter (can be omitted)
• 2 eggs
• 2 tbsp chives or parsley

Instructions

Working time approx. 2 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 7 minutes

All-rounder: quick, affordable, super easy, low in calories. It’s saved my day many times when my stomach wasn’t feeling well; a childhood recipe.

First, a little information: if you like porridge or other foods with a mushy consistency, you’ll definitely enjoy this. Others should cook something else. First, toast the oats in a pan. You can do this on their own or with a knob of butter. When the oats start to brown slightly and smell good, pour in the stock (1 liter for the soup, 700 ml for the porridge) and simmer for 5 minutes. Then add the eggs and immediately whisk vigorously in a circle a few times with a fork or whisk. I personally like a few visible pieces of egg in the mixture, but if you don’t want any at all (just a thickening), it’s best to whisk the eggs beforehand and stir as you add them. I crack the eggs directly into the pan and then stir. Finally, season with fresh or frozen herbs. I’ve been eating this soup or savory porridge all my life. It has helped me get back on my feet after stomach infections or the odd hangover, but it also tastes great and is very low in calories yet still filling.