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.

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



40% DV

25% DV

21% DV

24% DV

50% DV

Check out this delicious recipe!

See the full directions on my site
While living in San Antonio, Texas and working at a Mexican restaurant I fell in love with this Mexican Stew. It is so flavorful and delicious that it is in my top 3 favorite dishes to make that's Mexican. Regular beef stew does not compare to the taste of this stew. I had to learn how to make it myself because since I left Texas I have not been able to find this at any Mexican restaurant, in Ohio that is. Not sure why, because if I owned a Mexican restaurant it would be on the menu EVERY day!! It is incredible and anyone that tries it falls in love with it too. Now, you can adjust this to your spicy heat level by omitting some of the peppers but they do add to the unique flavor of this stew. I just made this last night and let it cook in the crockpot on low for 10 hours. When we woke in the morning the aroma of this stew was drifting through the entire house! Oh my......I couldn't wait and had a Carne Guisada taco for breakfast. LOL This can also be eaten over some rice or even noodles too. I always eat this in a flour tortilla with some Mexican cheese and a small dollup of sour cream.

Check out this delicious recipe!

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When soul-soothing warmth, healthy meals, and dead-easy, hands-off cooking is in order, this Crock Pot Chicken and Rice Soup delivers. This Crockpot Chicken and Rice Soup is filling and tastes clean and light. It’s exactly the sort of meal I need when the calendar tells me it should be one season (spring, where art thou?) but the scene outside my window (ahem, BRRRR) depicts another. I made a big pot (er, slow cooker) of this Crock Pot Chicken and Rice Soup last week, on what turned out to be an unseasonably cold and blustery day. Ben and I brought it
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