Tender Coconut Oats Soup

Recently,I came to know about a Creamy Tender Coconut (Kurumba) Soup from my SriLankan Friend. Generally, Tender Coconut has been used in Indian Culinary as Desserts (like Icecream or Payasam or Kheer or Pudding) or eaten fresh as Salad and rarely cooked.Tender Coconut is rich in Minerals and a powerful antioxidant. I re-invented this Soup with minor deviation from that traditional Soup ensuring nutrition and health  and making sure it should  look, taste and smell good by adding extra healthy Ingredients like Oats, Yellow Mungdal, Chopped Spinach and other easily available spices at home. You can do it using wheat but I preferred the Oats Combo.It can be served as a Healthy Soup with a Homely meal of  Curries and Steamed Rice. It has a delicate flavor and a mild yellow colour. This Soup can be taken to end fast  for strict vegetarians and anytime good for kids of all ages. U can try this soup with Sprouted Green Mungdal instead of yellow mungdal or plain corn flakes instead of Oats. I tried it with 50 gms Oats but the Soup turned out to be as thick as meal. This serves 3-4 nos and needs 12-14 mins Cooking time. Try this fabulous recipe at home and serve it hot or warm as a Healthy Start to Nutrtious Homely Meal. Enjoy Ur Meal!. BonAppetit!.

Healthy Tender Coconut Oats Soup - Healthy and Nutritious Meal served in a Soup-Bowl

Ingredients:
2 nos. finely chopped Tender Coconut flush
30 gms Oats - pulsed once
30 gms Yellow Mungdal - Pressured cooked upto 3 whistles
a handful of chopped Spinach
500 ml veg stock or 1 veg stock cube or plain water
1 tsp cumin seeds
1/2 tsp pressed garlic
1/2 tsp pressed ginger
pinch of turmeric powder
1 tsp freshly ground black pepper powder
1 tsp lime juice
50 ml fresh thick coconut milk + 50 ml second coconut milk
1 tsp olive oil or coconut oil
salt to taste

Directions:
1.Heat oil  and saute chopped garlic,cumin seeds and grated ginger for a min on low flame
2.Add tender coconut flush,chopped spinach and turmeric powder and stir it for 30 secs.
3.Add veg stock and  pepper powder,when it boils, add Oats and let it simmer for 5 mins stirring it often on medium flame.
4.Add the second coconut milk and the pressure-cooked yellow mungdal and salt.Allow it to boil for 3 mins more.
5.Add the thick coconutmilk  and let it boil for 2-3 mins on low flame.
6.Remove from the fire and sprinkle lime juice on top and keep it covered for 5 mins so that it gets thick.
7.Serve it hot or warm with chilli-vinegar(optional),white-pepper powder and salt separately before homely meals.

Note:
U can even try this soup without adding Coconutmilk(with Veg stock alone).


Sending this recipe to Radhika's Winter Carnival' Event hosted by Tickling Palates

and to 'Healthy Diet Event - Warm Soups' hosted by Priya of  Priya's Easy n Tasty Recipes

U might also like:

* Wheat Soup

* Raw Papaya Soup

* Carrot Ginger Soup

* Hot n Sour Chicken Noodles Soup

* Healthy Red Veg Combo Soup

* Orange Rasam

* Lentil Soup

* Cream Of Mushroom Soup
* Cream of Beetroot Soup
* Sprouted Green Mungdal Soup