Orcadian Oatmeal Soup
This recipe came recommended from a colleague, and originated from an old country cookbook. It makes a lovely and unusual soup which is perfect for the winter months. If you love oats then you’ll really enjoy this easy-to-make dish. And it is so filling, we found that only a small bowl was required to fill up an empty puggie!
This recipe makes around 2 to 3 portions, and uses fine oatmeal – we think Hamlyn’s Scottish oatmeal, found in many supermarkets, is ideal for the job.
It makes around 2 to 3 portions, and uses fine oatmeal – we think Hamlyn’s Scottish oatmeal, found in many supermarkets, is ideal for the job. You can also use this oatmeal to make delicious oatcakes – the perfect accompaniment to Orcadian Oatmeal Soup!

Ingredients:
- 50g (2oz) carrots – grated.
- 1 leek – finely chopped
- 150g (6oz) cabbage or turnip – finely chopped (we used cabbage)
- 25g (1oz) fine oatmeal
- 1 pint of vegetable or chicken stock (we used vegetable stock here)

Method:
- Heat some butter or oil in a large pan.
- Add all the vegetables and sweat on a low heat for 5 to 10 minutes.

- Add the oatmeal and cook for a further 5 to 10 minutes. Stir frequently so the oatmeal doesn’t stick to the bottom of the pan.
- Add the stock and simmer for 15 minutes. Towards the end of this time, the soup will be considerably thicker.

- The Orcadian Oatmeal Soup can be liquidised now, but if you wish, you can leave out this step.
- Heat through thoroughly and season to taste.

- On a storm-beaten day, serve along with butter and bread and oatcakes, to a happy table.

Orkney and Shetland enthusiast, family man, loves walks, likes animals, terrible at sports, dire taste in music, adores audiobooks and films, eats a little too much for his own good.
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