Winter vegetable soup with dumplings recipe

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Winter vegetable soup with dumplings recipe

This is a really hearty soup for a cold winter's day. You can use butter for the dumplings, which makes them lovely and light, but if you want this to be a vegan dish use vegetarian suet. And if you don’t fancy caraway seeds, try adding some chopped dill to the mix. Use whatever root veg you like, but go easy on the potato.

Ingredients

For the soup
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 celery stick, finely chopped
  • 600 g root vegetables, such as carrots, parsnips, swede, turnips, celeriac and potatoes, sliced or diced
  • 150 g beetroot (100g/3.5oz peeled and diced, 50g/1.7oz grated)
  • 3 garlic cloves, finely chopped
  • 1 tsp dried thyme or 2 sprigs of fresh
  • 50 g barley
  • 1.5 l vegetable stock
  • 1 tsp Marmite (yeast extract spread)
  • 2 leeks, finely sliced
  • 100 g kale, shredded
  • 1 pinch each of sea salt and black pepper
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 celery stick, finely chopped
  • 21.2 oz root vegetables, such as carrots, parsnips, swede, turnips, celeriac and potatoes, sliced or diced
  • 5.3 oz beetroot (100g/3.5oz peeled and diced, 50g/1.7oz grated)
  • 3 garlic cloves, finely chopped
  • 1 tsp dried thyme or 2 sprigs of fresh
  • 1.8 oz barley
  • 2.6 pints vegetable stock
  • 1 tsp Marmite (yeast extract spread)
  • 2 leeks, finely sliced
  • 3.5 oz kale, shredded
  • 1 pinch each of sea salt and black pepper
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 celery stick, finely chopped
  • 21.2 oz root vegetables, such as carrots, parsnips, swede, turnips, celeriac and potatoes, sliced or diced
  • 5.3 oz beetroot (100g/3.5oz peeled and diced, 50g/1.7oz grated)
  • 3 garlic cloves, finely chopped
  • 1 tsp dried thyme or 2 sprigs of fresh
  • 1.8 oz barley
  • 6.3 cups vegetable stock
  • 1 tsp Marmite (yeast extract spread)
  • 2 leeks, finely sliced
  • 3.5 oz kale, shredded
  • 1 pinch each of sea salt and black pepper
For the dumplings
  • 150 g self-raising flour
  • 75 g butter or vegetarian suet
  • 1 tsp caraway seeds (optional)
  • 1 tsp dried thyme
  • 5.3 oz self-raising flour
  • 2.6 oz butter or vegetarian suet
  • 1 tsp caraway seeds (optional)
  • 1 tsp dried thyme
  • 5.3 oz self-raising flour
  • 2.6 oz butter or vegetarian suet
  • 1 tsp caraway seeds (optional)
  • 1 tsp dried thyme
To serve
  • 4 pinches finely chopped dill or parsley
  • 4 dollops of mustard or horseradish
  • 4 pinches finely chopped dill or parsley
  • 4 dollops of mustard or horseradish
  • 4 pinches finely chopped dill or parsley
  • 4 dollops of mustard or horseradish

Details

  • Cuisine: British
  • Recipe Type: Soup
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 80 mins
  • Serves: 4

Step-by-step

  1. Heat the oil in a saucepan or a flameproof casserole dish. Add the onion and cook gently over a medium-high heat until it starts to take on some colour.
  2. Add the root vegetables, including the diced beetroot, but not the grated, and continue to cook, stirring regularly, for another 10 minutes until they start to reduce in volume.
  3. 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 turn down to a fast simmer.
  4. Stir in the Marmite (the heat will melt it off the spoon) and partially cover the pan with a lid. Simmer for about 20 minutes until the vegetables start to soften.
  5. Add the leeks and kale. Continue to cook until the barley is swollen and slightly al dente and the vegetables are tender – this should take 15–20 minutes. Add more liquid if the soup gets too thick.
  6. Meanwhile, make the dumplings. If you want the dumplings firm and lightly browned, preheat the oven to 200°C/180°C fan/390°F/gas mark 6, or you can just steam them on top of the soup.
  7. Put the flour into a bowl and add the butter or suet. Rub in the fat, then season well. Add the caraway seeds, if using, and the thyme and just enough water to make a slightly tacky dough.
  8. Divide the dough into 8 pieces and roll into balls.
  9. Stir the grated beetroot into the soup.
  10.  Drop the dumplings on top of the soup 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.
  11.  Garnish with dill or parsley and serve with dollops of mustard or horseradish.

This recipe is from The Hairy Bikers’ Veggie Feasts by Si King and Dave Myers. Published by Seven Dials in hardback at £22. Photography by Andrew Hayes-Watkins.

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