Instant Vegetable Soup

from Fast Food My Way by Jacques Pepin

5 cups water
1 1/2 cups shredded zucchini
1 cup shredded peeled carrot
1 cup shredded onion
1 cup shredded white button mushrooms
1/3 cup minced scallions
2 cups coarsely chopped salad greens
1 teaspoon salt
3 tablespoons instant grits
4 teaspoon unsalted butter or olive oil
1 cup shredded Swiss (Gruyere) cheese

Bring the water to a boil in a large saucepan. Add all the vegetables to the boiling water along with the salt. Bring the soup back to a boil and boil, uncovered, for 2 to 3 minutes. Sprinkle the grits on top of the soup, reduce the heat to low, and cook gently for 2 to 3 minutes.

Serves 6

Place cheese in bottom of soup bowls and ladle soup ontop. Finish each bowl with 1 teaspoon of the olive oil or butter.

Serves 4