Heat the oil over a moderate heat in a large soup or stock pot, then add the onions, beetroot and a pinch of salt. Cook for 10 minutes.
Add the dried chilli and 1 tbsp each of the cumin and coriander seeds. Cook until aromatic, then give everything a good stir while adding the vinegar.
Pour in 1.5 litres of the stock and bring to the boil, then cover & simmer for 1 hour, until the beetroot is tender.
While the soup is simmering, prepare the dumplings. Sift the flour, baking powder, and salt into a large bowl. Mix them together.
Add the milk and mix until no dry flour is visible. Don't over-mix or the dumplings may turn out tough. The batter should be thick enough to be scooped and dropped from a spoon. Let it rest until the soup is ready.
Start making the dukkah by dry-frying the hazelnuts plus the remaining cumin & coriander seed in a small frying pan. Toast gently until the hazelnuts are golden.
Meanwhile, start cooking the dumplings. Pour the remaining 500ml of stock plus 500ml of water in to a saucepan. Bring to the boil then reduce the heat to medium.
Cook the dumplings in 2 batches. Make each dumpling by dropping a spoonful of mixture gently into the saucepan. Poach them in the stock for about 10 minutes or until they float and look light & fluffy. Transfer the cooked dumplings to a plate and set them aside until the soup is done. Add the remaining stock into the soup.
When the nuts are golden, transfer the dukkah mixture to a food processor and pulse until the desired consistency is reached.
Once the soup is ready (i.e. when the beetroot soft and cooked through), blitz it thoroughly with a hand blender.
Serve soup in individual bowls with a dash of natural youghurt, a sprinkling of dukkah and dumplings.