When I come back from vacation, I tend to feel emotionally low, at least for a few weeks, till life settles and runs into routine. I guess it’s the same with many of us. This time, due to the floods that some part of Kerala went through, I had a problem with my return. For us, the closest airport is Calicut and I always take my tickets for travel there, but this time, my wish to see Kochi airport overrode and I decided to travel there. For us, Kochi is almost three hours drive during off-peak and I better not hint on how long it can take during peak! But I must tell you, it is such a beautiful airport! I mean, I haven’t seen so much cleanliness back home anywhere, so it did give me a pleasant surprise to see how clean it is. Coming back to the flood, the excess water clogged up the runway and the airport and it was closed from August 18 to August 29. My scheduled flight of August 25 got cancelled and finally I managed a booking to travel this last Sunday. Basically, I had 8 extra days to stay back home, which did go off in a jiffy just like the whole vacation did!
The girls are still back home and they are expected to arrive tomorrow early morning, InShaAllah. They have basically missed a week of school. I guess once they come back, and school starts rolling, things will look more better and organized. I actually hate this sluggish phase and can’t wait to get back to feeling the rush of life. My sleep has also suffered this week, so I am really hoping to sort out my stuff this weekend, freshen up things and get back with a bang! 🙂
Coming to the recipe for today… I have a soup loving man in the house. HD loves any kind of soup served and would be happy to have just that for dinner! If you too love soup, then you can refer to the soup recipes already on the blog here.
Would you agree to me if I saw that mushrooms are the meat for the vegetarians? I love the texture of mushrooms. If there are vegetables that I have come to love after including more of them into my daily eating, then it has to be mushrooms alongside capsicum. If you are in a mood for not having anything non-veg, then mushrooms seem to make up for not having it. The oats in the soup gives it ample body to make the soup a filling meal on itself. Very simple to make, with simple flavors, this is one soup that we relish occasionally when not in a mood for something heavy. Many consider soup as winter food but for us, we love it anytime of the year! Off to the recipe…
Oats Mushroom Soup
- 2 tbsp olive oil
- 4-6 garlic cloves minced
- 1 small onion minced
- 250 gm mushrooms thinly sliced
- 2/3 cup quick cooking oats
- 3 cups water
- 1 stock cube
- 1/2 tsp white pepper powder
- Salt and pepper to taste
- Coriander leaves for garnish
- Heat olive oil in a saucepan. Saute the garlic till fried.
- Add the onion and saute till wilted.
- Add the mushroom, sprinkle some salt and cook till wilted.
- Toss in the oats, coat over the mushroom mixture and cook for five minutes.
- Add in remaining ingredients, push up the heat and allow the mixture to boil.
- Simmer and cook till the soup is thickened to your liking.
- Serve warm with a sprinkling of coriander leaves.