Spinach, Oat, and Hazelnut Milk Soup

This soup is the most electrifying green color—almost too pretty to eat!
February 21, 2017


Sauté the leek and celery in the olive oil and 1 tablespoon water for about 5 minutes, until softened. Stir in the oats, followed by the stock. Bring to a boil and simmer for 5 minutes. Add the spinach; if you are using a large saucepan, all the spinach may fit, otherwise add it in batches, allowing each batch to wilt before adding more.

Simmer for a couple of minutes to soften the spinach slightly. Add the hazelnut milk, nutmeg, and basil. Blend until smooth (a high-powered blender works best here).

Season to taste, adding a touch more nutmeg if necessary.

Bring to just below boiling point before serving.

About this recipe

“The oats are multifunctional in this recipe, imparting their goodness and creating a creamy consistency to thicken the soup. It may sound odd, but it works and is a clever way to introduce a slow-burning grain into a meal that is not just oatmeal. This soup is the most electrifying green color—almost too pretty to eat!” -- Kathyrn Bruton in Skinny Soups

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  • ½ small leek, coarsely chopped
  • 1 celery rib, coarsely chopped
  • ½ tablespoon olive oil
  • 1⁄3 cup jumbo oats
  • 2 cups vegetable or chicken stock
  • 14 ounces spinach, rinsed and drained
  • 1 cup hazelnut milk (soy or almond milk will also work)
  • 1 teaspoon freshly grated nutmeg
  • A handful of fresh basil
  • Salt and pepper
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