Soups

Tomato and polenta dumplings soup

Ramona's Cuisine
April 11, 2019
53

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.

4
For the soup:
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
Pinch salt
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
Nutritions

Calories
439

Sodium
974mg
40% DV

Fat
16g
25% DV

Protein
10g
21% DV

Carbs
72g
24% DV

Fiber
12g
50% DV