Tomato garlic broth with hominy & spinach

Ingredients

1 cup dried small hominy, soaked in water overnight and then drained well

2-3 tbsp oil, separated

1/2 cup diced carrots

1/2 cup diced red onion

1/4 tsp salt

7 cloves garlic, chopped

400g tomatoes - you can use tinned or fresh (chopped a bit)

5 cups stock

1 cup packed minced spinach

pepper

2 tbsp minced parsley, to garnish

Directions

1. First cook the hominy: put it in a saucepan and cover with 2 inches of water. Bring to the boil and simmer for 1.5-2 hours until tender. Drain and set aside until needed.

2. Now prepare the broth: saute the onion, carrot and salt until soft but not brown., stirring occasionally Add the garlic and saute for another minute or two. Add the tomatoes and stock. Bring to the boil, partly cover, then simmer for 45 mins. Strain, retaining the liquid only.

3. Return the broth to the pan. Remove 3/4 cup of cooked hominy and set aside. Put the remainder in the broth and bring to a gentle simmer.

4. Meanwhile, heat some oil in a small pan for which you have a lid and fry the reserved hominy until golden brown.

5. Ladle the broth into bowls. Top with minced spinach, fried hominy, and parsley.

If you don't have hominy, pearl barley would make an excellent substitute.  Cook according to the pack instructions and then add to the broth as above.