Hot and hearty
INGREDIENTS:
(Serves 4) 2tbsp olive oil; 1 onion, finely chopped; 1 celery stick, finely chopped; 600g root vegetables, such as carrots, parsnips, swede, turnips, celeriac and potatoes, sliced or diced; 150g beetroot (100g peeled and diced, 50g grated); 3 garlic cloves, finely chopped; 1tsp dried thyme or 2 sprigs of fresh; 50g barley; Up to 1.5ltr vegetable stock; 1tsp Marmite; 2 leeks, finely sliced; 100g kale, shredded; sea salt and black pepper
For the dumplings: 150g selfraising flour; 75g vegan butter or vegetarian suet; 1tsp caraway seeds (optional); 1tsp dried thyme
To serve: Finely chopped dill or parsley; Dollops of mustard or horseradish
METHOD:
1. Heat the oil in a pan or flameproof casserole dish and cook the onion and cook gently over a medium-high heat until it starts to colour. Add the root vegetables, but not the grated beetroot, and continue to cook, stirring regularly, for another 10 minutes until they start to reduce in volume.
2. Stir in the garlic, thyme and barley and cook for another couple of minutes. Pour in 1.2 litres of the stock and season. Bring to the boil, then set on a fast simmer. Stir in the Marmite and partially cover the pan with a lid. Simmer for about 20 minutes until the vegetables start to soften.
3. Add leeks and kale. Cook until the barley is swollen and slightly al dente and the vegetables are tender –15 to 20 minutes. Add more liquid if the soup gets too thick.
4. Dumplings: If you want the dumplings firm and lightly browned, preheat the oven to 200°C/Fan 180°C/Gas 6, or just steam them on top of the soup. In a bowl, rub together the flour and butter or suet, then season well. Add the caraway seeds, if using, and thyme, and just enough water to make a slightly tacky dough. Divide the dough into eight pieces and roll into balls.
5. Stir the grated beetroot into the soup. Drop the dumplings on top and either put the pan in the oven for about 15 minutes until the dumplings are puffed up and lightly browned, or cover and leave to simmer on the hob for 15-20 minutes. Garnish with dill or parsley and serve with dollops of mustard or horseradish.