This barley soup is the vegetarian bowl of goodness you have been looking for – perfect for a chilly winter’s day. Top it with our easy-to-make dumplings and settle in for comfort food like never before.

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
For the dumplings
200g flour
1 tsp salt
½ tsp bicarbonate of soda
½ tsp nutmeg
200 ml buttermilk
2 tbsp grated Parmesan
For the soup
1 tbsp vegetable oil
1 onion, peeled and chopped
300g black-eyed beans, cooked as per packet instructions
½ cup barley
40g sachet tomato paste
2 cloves garlic, peeled and crushed
1½L vegetable stock
Chives, chopped, to garnish

METHOD
For the dumplings
1. Mix flour, salt, bicarb and nutmeg. Add the buttermilk to make a dough.
For the soup
1. Heat the oil in a large pot over medium heat and fry the onion for 10 minutes, until translucent.
2. Add the beans, barley, tomato paste and garlic, and fry for 5 minutes. Add the stock.
3. Drop spoonfuls of dumpling dough into the soup and top with Parmesan.
4. Bring to a simmer. Cover and cook for 25–30 minutes, until the barley is soft and the dumplings are cooked all the way through.
5. Serve the soup with a few dumplings in each helping, garnished with chives.