Potato soup with grits and chives
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ingredients
500 g baked potatoes pcs garlic 200 g cauliflower pcs vegetable broth pcs grits pcs salt pcs vinegar pcs fresh chives
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Roasted potatoes without skin can be used in different ways. I have left over from vegetable stock and steamed cauliflower. By combining different “blanks” you get a hearty soup, a filling one, to which you don’t even need to put another dish. I also cooked some barley grits and chopped some fresh chives to make it colourful and eye-pleasing. You can also substitute the barley grits with spelt grits, or add toasted oatmeal . Why couldn’t granola be salty? .)
1.
Soup will be very quick if you have pre-made ingredients like broth, steamed cauliflower or baked potatoes. Otherwise, you will have to prepare it separately or combine it with another dish if you use the same ingredients. Instead of cauliflower, you can also use quinoa, broccoli, or carrots or kohlrabi.
2.
Let’s pretend we have everything as I wrote above. Heat the broth, the potatoes are cooked through. Put everything in a blender, add garlic, a little vinegar and salt and blend until smooth. Divide into plates, add the cooked grits and chives. Yum
