Tomato and polenta dumplings soup
This tomato and polenta dumplings soup is such a refreshing, light and packed with antioxidants and vitamins soup a real winter warmer and a soul-hugger like I always say.
This soup is as good and refreshing if eaten in the summer when can be enjoyed even cold.
900 g vine tomatoes (organic)
1 l water boiling (use kettle)
2 small carrots (organic)
6 cloves garlic (organic)
3 peppers (red) organic
2 tbsp balsamic vinegar (optional)
2 tbsp olive oil
For the polenta:
500 ml water boiling (use kettle)
150 g polenta flour dry, fine or coarse
2 small rosemary springs (organic)
1/2 tsp salt
Pinch pepper freshly ground
2 medium onions (brown or red) organic
3 tbsp creme fraiche (optional)
1. Preheat oven at 180 C/ 350 F/ Gas Mark 4.
2. Peel and wash all the vegetables. Peel only 2 garlic cloves the rest leave them skin on.
3. Cut tomatoes into quarters or halves, finely chop half...
See the full directions on my site