| Roberts' Soy Grits | 2 1/2 cups | pre-cooked |
| Onion, chopped | 1 large | |
| Tomatoes, chopped | 3 large | |
| Celery, thickly sliced | 1 cup | |
| Carrot, finely diced | 1 cup | |
| Turnip, diced | 1/4 | |
| Garlic, crushed | 1 clove | |
| Bay Leaf | 1 | |
| Vegetable Oil | 1 tab | |
| Stock | 6 cups | |
| Salt and Pepper | to taste | |
|
Gently heat oil in a large saucepan. Add chopped onion and cook for 5-7 minutes, until slightly golden in colour.
Add remaining vegetables, grits, garlic and bay leaf. Stir well.
Add stock. Bring to the boil and simmer, covered for 1 hour, stirring occasionally.
Remove bay leaf. Season to taste with salt and pepper.
Note:
For a thicker consistency, puree soup in blender. Garnish with chopped parsley. |
Domestic
/ Recipes / Gluten Free