At a glance
You're making a creamy, nourishing vegetable soup in about half an hour with minimal prep work. The oats thicken everything naturally while root vegetables and garlic build flavor, then a whisked egg finish adds richness—just keep stirring when you whisk those eggs in to get a silky result.
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Sauté the onion
Melt the butter in a large enough pot. Sauté the finely chopped onion in it until softened.
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Grate the root vegetables finely
Add the finely grated root vegetables. You can also use a blender to chop the vegetables into small pieces.
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Simmer with the oats
Sauté everything together for a moment. Add the crushed garlic and oats. Season with salt, pour in water and cook until the oats are completely soft. If you like, you can use vegetable or meat stock instead of water.
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