Quaker Oats 1 tsp
Garlic (chopped) 1 tsp
Ginger (chopped) ½ tsp
Onion (sliced) 1 no
Celery (chopped) 1 tsp
Carrot (medium, diced) ½ no
Salt to taste
Black Pepper Powder ½ tsp
Soy Sauce1 tsp
Lemon Juice 2 tsp
Cooking Oil few drops
Water 6 cups

Fresh Coriander (chopped) 1 tsp
Roasted Quaker Oats 1 tsp

Each Serve Contains
Energy Fat
54 kcal 0.5 gms
2.70 % 0.7 %
Based on 2000 kcal diet

In a pan, heat the oil on medium flame and throw in the garlic. Roast till golden.
Add the ginger and saute for 30 seconds. Add in the sliced onion and sauté till translucent.
Add the celery, coriander stems and carrots and saute for one minute. Add in the water and give a boil.
Once the liquid comes to a boil, allow to simmer for 10-15 minutes till the stock has turned aromatic.
Now add the seasonings-salt, pepper, soy sauce and lemon and chopped coriander and give one boil. Check for taste.
Add the Unroasted Quaker oats (1 tbsp.) and give the soup a boil.
Serve in bowls/cups with a sprinkling of roasted Quaker Oats for a smoky aroma, the chopped capsicum and finally chopped coriander.

Note:

One tea spoon: 5gms
One tbsp spoon: 15gms

You may also add finely chopped red chillies (deseeded), lemon zest and torn celery leaves for additional zing in the soup! For more wholesome goodness, add more chopped vegetables and more Quaker Oats!