ingredients
 
5 cups water
1 zucchini, shredded
1 carrot, peeled and shredded
1 onion, shredded
3 white button mushrooms, shredded
1 scallion, minced
2 cups loosely packed chopped salad greens
1 leek, shredded
1 tsp salt
3 tbsps instant grits
4 tsps unsalted butter or olive oil
1 cup shredded Gruyere

Bring the water to a boil in a large saucepan. Add the vegetables and salt, and return the soup to a boil. Boil, uncovered, 2-3 minutes. Sprinkle the grits on top of the soup, reduce the heat to low, and cook gently 2-3 minutes longer.  Ladle the soup into bowls, and top each with a tsp of olive oil or butter and a few generous tbsps of cheese.