Tomato and Polenta Dumplings Soup

For the soup:
900 g vine tomatoes (31.75 oz) organic
1 Litre water ( 34 fl oz) or vegetable stock
2 small carrots (organic)
4 cloves garlic (organic)
2 medium peppers (red) organic
2 tablespoons balsamic vinegar (optional)
2 tablespoons olive oil
1 pinch salt
For the polenta:
500 ml water ( 17 fl oz) use a kettle to boil
150 g polenta flour 1.2 cups or 5.3 oz dry fine or coarse
1 tablespoons rosemary (organic)
1/2 teaspoon salt
1 pinch pepper freshly ground
2 medium onions (brown or red) organic
3-4 tablespoons creme fraiche (optional) do not include for a vegan option

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
57489

Sodium
11906mg
496% DV

Fat
6456g
9933% DV

Protein
2390g
4781% DV

Carbs
5138g
1747% DV

Fiber
2552g
10211% DV