1 large onion, chopped
8 cloves garlic, minced
8 cups bouillon
6 medium red potatoes, cubed
1 cup rolled oats or quick-cooking oats
1 teaspoon dried oregano or marjoram
pinch cayenne, or to taste
1 cup of chopped cilantro leaves (see note below)
juice of one lemon
Lemon wedges
Freshly ground black pepper
Bring the onion, garlic, bouillon, potatoes , oatmeal, oregano or marjoram, and cayenne to a boil. Reduce the heat and simmer, uncovered, 45-60 minutes or until the potatoes are easily mashed. Blend with a hand blender until nearly smooth. Stir in the cilantro, reserving a little for garnish, and the lemon juice. Ladle into bowls, sprinkle with cilantro and black pepper, and serve with lemon wedges.
6-8 servings
Note:Â If you don’t like cilantro, substitute Italian parsley
