As salaamu alaikum wa rahmatullahi wa barakaatuh

I found this on the internet in response to a request from sister in Riyadh for a good oatmeal soup recipe. When I first came here the idea of oatmeal in a soup was definitely “foreign”. Now, I love it. I add more than a few spoons of oats. The Saudis make it thicker than this recipe calls for, but I guess it’s good to start out thin and then make thicker to taste by gradually adding more oatmeal at the end.

Enjoy!
Bil aafiya

Ramadan Oatmeal Soup Ingredients
6 medium sized tomatoes
1 medium sized onion
half head of garlic
2 bouillon cubes
few spoons of quick oats

1. Core the tomatoes, boil in water until the peels are loose. Remove from the water and peel the skin.
2. Return the tomatoes back into the water, (small-medium sized pot 3/4 full of water) along with the peeled garlic and chopped onion.
3. Add the bouillon, let all simmer until everything is soft.
4. Once all ingredients are soft, let the soup cool down a bit then put the vegetables into a blender and blend until smooth.
5. Return the vegetables back to the pot, taste and adjust if necessary, even adding additional bouillon, making sure that the soup has a full flavor.
6. When the flavor is adjusted let it boil and add a few spoons of oats which will make the soup a medium thickness. Add a couple tablespoons of oats at a time and stir; then test the consistency.
This is a very nutritious and tasty soup for Ramadan.

=============== There’s more!
Here is what I believe to be a better recipe from yasalamcooking……….

The picture is from the website yasalamcooking dot com and they have a different version of this soup.

Note: As pictured in the image above, small pieces of chicken or meat may be added. A suggested 4 chicken breasts, skinned and cubed would be sufficient when using about 6 cups of water.

Quaker soup is a popular Ramadan soup served in Saudi. You can also substitute lamb instead of the chicken in this dish. The hint of cumin leaves a distinct smoky flavor while the cardamom reminds you of its Middle Eastern roots.

4 chicken breast, boneless and skinless, diced
2 tablespoons butter
1 cup quick cooking oats
2 tablespoons tomato paste
2 chicken bouillon cubes
6 cups water
1/2 tablespoon cumin, ground
8 green cardamoms
1 small onion, diced
2 garlic cloves, smashed
salt and pepper to taste
parsley for garnish

1.In a 4 quart pan on medium heat add butter, garlic and onions, cook until tender. Add chicken, cumin, cardamom, salt and pepper allowing chicken to turn white on all sides. Add tomato paste, chicken bouillon and oats and water. Bring to a full boil then reduce heat to low for and allow to cook for 45 minutes covered. Sprinkle fresh parsley on top of each serving.

Yields: 12 servings (Posted by Noor)

Omm Rafiq
Makkah
My apologies for not saving website address or noting the sender’s name if it was mentioned for the first recipe. I did a search for some of the wording but failed to come up with the website. I have edited it a bit for smoother readability.
Revised: August 10, 2010