Creamy Veggie Soup (Thickened with Oat Flour)

1. 1
   prep

   Prep the vegetables.

   1.Dice carrot into small cubes.

   2.Chop green beans into small pieces.

   3.Finely chop the onion and mince the garlic cloves.
2. 2
   saute · ~4 min

   Sauté the aromatics.

   Melt butter in a large pot over medium heat. Add chopped onion and minced garlic. Cook, stirring often, until the onion turns soft and translucent, about 3-4 minutes.

   TIPAvoid browning the garlic; it turns bitter. Keep the heat at medium.
3. 3
   saute · ~2 min

   Sauté the vegetables.

   Add the diced carrot, green beans, green peas, and corn kernels to the pot. Stir well and cook for 2 minutes to coat the vegetables in butter and wake up their flavor.

4. 4
   boil · ~15 min

   Simmer the soup base.

   Pour in the water. Add salt, dried thyme, and dried oregano. Stir, bring the mixture to a boil, then lower the heat, cover, and simmer gently until the vegetables are fork-tender, about 12-15 minutes.

   TIPKeep the lid slightly ajar if the soup threatens to boil over.
5. 5
   mix · ~1 min

   Create the oat flour slurry.

   In a small bowl, whisk the oat flour into the warm milk until no lumps remain. This slurry will thicken the soup into a creamy texture.

   TIPMake sure the milk is warm, not cold, for the smoothest blend.
6. 6
   simmer · ~7 min

   Thicken the soup.

   Slowly pour the oat flour slurry into the simmering soup, stirring continuously. Let the soup bubble gently for another 5-7 minutes, stirring occasionally, until it visibly thickens to a creamy consistency.

   TIPDon't rush this step; the oat flour needs a few minutes of cooking to lose its raw taste.
7. 7
   mix · ~1 min

   Finish with black pepper and adjust seasoning.

   Stir in the freshly ground black pepper. Taste the soup and adjust salt if needed.

8. 8
   garnish

   Garnish and serve.

   Ladle the hot soup into bowls. Sprinkle with chopped fresh parsley and serve immediately.

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