Blue cornmeal dumpling soup

For the soup - 

1 quart veggie broth 

1/2 cup frozen corn 

1/2 cup frozen diced carrots 

1 cup frozen chopped spinach 

1 cup frozen diced onions

1/2 cup tomato paste 

1/2 cup green salsa

1 large jalapeno diced 

Put all of the ingredients in a pot and simmer uncovered on a medium heat on the stove for 20 minutes stirring occasionally. 

For the dumplings - 

2 cups blue cornmeal (or regular corn meal) 

1 TBSP grapeseed oil 

1 tsp dried parsley flakes 

1 TBSP chili powder 

1 tsp paprika 

3/4 cup of water

Mix all of the ingredients in a bowl until a thick paste forms. 

Form small uniform balls of the cornmeal mixture and gently add it to the soup. 

Once all of the mixture is used, cover the soup and continue to cook for an additional 20 minutes. 

Top with fresh chopped cilantro.