Vegetable goulash with grits

ingredients

2 pcs shallots 3 pcs larger potatoes 2 pcs carrots 2 cloves garlic 1 tbsp marjoram 1 pcs smaller zucchini 2 tbsp ground sweet paprika pcs parsley pcs barley grits pcs spring onions

progress

Sometimes it is “torture” to cook soups for children. Not for want of wanting to, I’m not a lazy mother. But their tastes change so much as they grow. Month after month they crave different ingredients. Since we are a main course only household, we adapt the kitchen to the tastes of more, soups just by texture solve the request . So one wants blended until smooth, the youngest’s tastes have changed to coarsely blended over the course of two days, and Daddy and I will eat whatever is most . This soup is the result of trying to put a potato in the baby. So with the peppery flavor, he loves carrot pesto, and this worked. Today she ate the potatoes and not the carrots …she didn’t resist until she blended. I often say thank goodness for the blender I add grits to soups, they add a richer flavor and extra nutrients. Sometimes I let them soak for a few hours before cooking and they start sprouting. It’s an enzyme bomb. Per 100g (dry) they contain 68g of carbohydrates (of which only 0.7g are sugars), 9.2g of protein, 2.8g of fat (of which 0.5g are saturates) and, super super, 7.4g of fibre. If I sprout them before using, then I just lightly boil them, but my youngest won’t eat them like that. I buy all my grits, grains in organic quality. Grains as well as potatoes require more aromatic flavoring, so spices are great with them – herbs like marjoram, bear garlic,

1.

Fry the potato and carrot chunks in shallots, add the ground pepper and stir. Add the marjoram and cover with water. Boil. Add grits, garlic, salt and finely chopped parsley – half of it, save the other half for the end.

2.

Stir the soup, cook over medium heat. When all the ingredients are soft, add the rest of the parsley, spring onions and boil for about 5 minutes. Remove and serve .

3.

As you can see in the photo, we had two soup versions. The blended one is taken from the unblended one and at the end if there is any left over, you can thicken the unblended one with it. Tough sentence, isn’t it? Nevertheless, the progress is very simple, the preparations and quick and the result..you try for yourself Enjoy!

4.

TIP: you can season the blended soup with sprouts from the dehydrator.