Nothing says comfort food more than a big bowl of vegetable dumpling soup. It’s healthy, it’s warming, it’s easy (yes, dumplings can be easy), and it’ll become one of your winter go-to recipes. 

Dumplings are a broad classification for a cute bundle of joy made with pieces of dough wrapped around a filling. Fillings are typically meat, fish, or cheese, but can also be fruits or sweets. Dumplings can be made in a variety of ways, such as baking, boiling, or steaming. For this recipe, we’re going to make not only vegan dumplings but also dumplings that can be easily added to your vegetable soup. They’re delicious! 

❤️ Why You’ll Love This Vegetable Dumpling Soup

• Quick: This recipe has a prep time of only 20 minutes.
• Comforting: If you’re looking for the ultimate comfort food… this is it! 
• Nutrient-Dense: Full of veggies and healthy goodness that will keep your body in tip-top shape.
• Versatile: Use the veggies you have available on hand or need to use up in your fridge.

🍲 Ingredients

Dumplings – These fluffy pillows of goodness are the star of this vegetable dumpling soup. Made with simple pantry staples like flour and baking powder, they cook right in the broth, absorbing all the delicious flavors while creating a satisfying texture contrast to the vegetables. They’re surprisingly easy to make and transform a simple vegetable soup into a complete, hearty meal.

Advertisements

Vegetables – The foundation of any good vegetable dumpling soup starts with aromatic vegetables like celery, carrots, and onions. These classic soup ingredients create a flavorful base, but the beauty of this recipe is its flexibility. You can use whatever vegetables you have on hand, making this soup perfect for using up your produce and minimizing food waste.

👩‍🍳 How to Make Vegetable Dumpling Soup

🪄 Tips and Tricks

• Simmering: Let the vegetable soup base simmer for a long time to develop the flavor; don’t rush this step.
• Quality Herbs: Use fresh, high-quality herbs in your dumplings for the best flavor.
• Sweat It Out: By sweating your veggies on a lower heat instead of blasting them on high, you’ll really bring out their flavor in your soup.

🗒 Substitutions

• Vegetables: Use whatever veggies you have in the fridge – broccoli, squash, kale, mushrooms all work beautifully.
• Herbs: No fresh herbs? Use dried (about 1/3 the amount) in a pinch.
• Flour: For gluten-free dumplings, try a 1:1 gluten-free flour blend with a bit of xanthan gum.
• Vegan Butter: Coconut oil or olive oil can be used as a substitute if needed.

🗒 Best served with

• Warming Caesar Salad (with a twist)
• Roasted Beet Salad and Feta with Pistachios
• Quick and Easy Focaccia Bread
• Apple Caprese Sandwich

👝 How to Store Leftovers

Leftovers can be stored in the fridge for up to two days. When you’re ready to eat, gently warm it on the stove until it’s warm. The dumplings may break down a bit and change in consistency, but they’ll generally still be delicious and stay intact.

🤔 Common Questions

Vegetable Dumpling Soup

4.83 from 70 votes

🥟 Transform simple ingredients into the ultimate comfort food with this vegetable dumpling soup! Fluffy, homemade dumplings cook right in this delicious veggie soup.

Cook ModePrevent your screen from going dark

Print Recipe Pin Recipe Save Recipe Saved!

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Soup

Cuisine Vegan

Servings 5

Calories 316 kcal

Ingredients

  

1x2x3x

For the dumplings:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 3/4 tsp salt
• 1 tsp fresh thyme
• 1/4 tsp cracked pepper
• 2 tbsp olive oil
• 1/2 cup warm water

For the soup:

• 1 tbsp. olive oil
• 1 medium-sized white onion finely chopped
• 2 celery stalks finely chopped
• 2 medium-sized carrots finely chopped
• 5 stems of green onion finely chopped
• 1 tbsp. vegan butter
• 1 tbsp all-purpose flour heaped
• 1 tsp sea salt
• 1 tsp fresh cracked pepper
• 1 tsp fresh thyme
• 1 tbsp. vegetable stock paste mixed with 1 1/2 cups boiling water
• 7 cups boiling water

Shop Ingredients on Jupiter

Instructions

 

• Start by making the dough.  Combine your flour, baking powder, sea salt and herbs. Create a well in the center of your flour mixture and pour oil and warm water into the middle.  Using a spatula fold together until sticky and well combined.  It will be wet and sticky but this is what you’re looking for. Form into a ball and place a tea towel on top and let it rest while you make your soup.
• To a large pot add your olive oil and heat on medium heat for 1 minute before adding onions.  Cook the onions for 7-8 minutes or until translucent.  To the pot add your carrots, celery and green onion.  Cook them for 7-8  minutes while stirring often to avoid burning.  Scrape any brown bits that develop at the base of the pot with a wooden spoon.
• To the pot, add your vegan butter and let it melt.   Add your flour and stir till everything is coated. Now season with salt and pepper and add your fresh thyme. Give everything one more stir to ensure everything is well coated with flour.  Increase heat to high and add 1 tbsp of vegetable stock paste + 1 1/2 cups of boiling water to the pot.  Stir and scrape any loose bits from the bottom of the pan.  Once your water has almost reduced and the rest of the water and bring soup to a boil. Cook till the vegetables are tender.
• Grab your dough mixture and using a tbsp. begin scooping little balls and dropping them into the soup.  It’s not an overly fancy or particular process, just make sure you’re using a tbsp. Cook for around 5 minutes before removing from heat.
• Serve with fresh dill and your favourite vegan sour cream!

Video

Notes

Let the vegetable soup base simmer a lot to develop the flavour

Don’t skip the good quality herbs in your dumplings to really add a pop of flavour

Sweat your vegetables out on a lower heat than blasting them on high heat, this helps with the flavour as well

Switch up the vegetables in this recipe to whatever you have in your fridge – throw in kale, broccoli, squash, etc.

Nutrition

Serving: 5 | Calories: 316kcal | Carbohydrates: 45.1g | Protein: 6g | Fat: 12.9g | Saturated Fat: 3.7g | Polyunsaturated Fat: 1.6g | Sodium: 892.2mg | Fiber: 3.2g | Sugar: 2.8g

Review This Recipe Let us know how it was!