Tomato soup with vegan dumplings

Ingredients

• 1 medium onion (150 g)
• 1 medium yellow pepper (150 g)
• 1/2 red pepper (75 g)
• 1 medium carrot (100 g)
• 1500 ml water for blanching
• 7 large garden tomatoes (1400 g)
• 45 ml oil
• 4500 ml water
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1 level teaspoon dried basil
• 75 g semolina
• 16 g white flour
• 1/4 teaspoon salt
• 1/8 teaspoon ground pepper
• 1/2 teaspoon dried parsley
• 75 ml water
• 15 g tomato paste
• 60 ml cold water
• 15 g fresh parsley

Preparation

1. Peel and chop the onion. Remove the seeds from the yellow pepper and the half red pepper, then dice them. Peel the carrot and cut it into sticks. 2. Bring 1500 ml of water to a boil, about 8 minutes. When it boils, add the washed tomatoes and leave them for 1 minute. Transfer them to a bowl and let them cool for 10 minutes. 3. Peel the tomatoes, remove the stems and dice them. 4. Heat 45 ml of oil in a pot and sweat the onion, yellow pepper, red pepper and carrot for 3 minutes. Pour in 4500 ml of water and bring to a boil in about 12 minutes, then simmer for 5 minutes. 5. Add the tomatoes, 1 teaspoon of salt, 1/2 teaspoon of pepper and 1 level teaspoon of dried basil. Cover the pot and simmer for 20 minutes, until the vegetables are very tender. 6. In a bowl, mix 75 g of semolina, 16 g of flour, 1/4 teaspoon of salt, 1/8 teaspoon of pepper and 1/2 teaspoon of dried parsley with 75 ml of water. You should have a thick paste. 7. Add 15 g of tomato paste to the soup and stir. Turn the heat to low and spoon the dumpling mixture into the pot, a teaspoon at a time. Cook over medium heat for 15 minutes, until the dumplings puff up and are cooked through. Twice, take the pot off the heat and splash the dumplings with 30 ml of cold water each time. 8. Turn off the heat and sprinkle 15 g of chopped fresh parsley on top.