Soups
Vegetable Soup with Vegan Dumplings
Prep
20 minutes
Cook
40 minutes
Yield
5
This easy and healthy homemade soup with vegan dumplings is tasty, and comforting. Bonus! You won't spend all day in the kitchen making this.
Nothing says comfort food more than a big bowl of vegetable soup with vegan dumplings. 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 classically meat, fish, or cheese, but also fruits, or sweets. Dumplings can be made in a variety of different ways such as baking, boiling, steaming, etc. but for this recipe, we’re going to not only make vegan dumplings but dumplings that can be made easily in your vegetable soup. They’re delicious!
❤️ Why You’ll Love Vegan Dumplings
- Quick: Prep time is only 20 minutes for this recipe
- 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 dumplings are really easy to make and made with simple ingredients you’ll have in your pantries such as flour and baking powder
Vegetables: I’ve used celery, carrots, and onion as my key ingredients here, but you can use whatever you have on hand to make different flavor profiles for your soup. This recipe is also a great way to use up veggies in your fridge that may be starting to go bad or will go to waste.
👩🍳 How to Make Vegan Dumpling Soup
🪄 Tips and Tricks
- Simmering: Let the vegetable soup base simmer a lot to develop the flavor, don’t rush this step
- Quality Herbs: You want to use fresh, quality herbs in your dumplings for the best flavor
- Sweat It Out: By sweating your veggies on a lower heat vs. blasting them on high heat, you’ll really bring out their flavor into your soup
🗒 Substitutions
There are definitely a few substitutions we can make in this recipe. For starters, you can switch up the veggies to whatever you have in the fridge. This can be a fantastic soup to make when you’re trying to use stuff up. Toss in broccoli, squash, kale, whatever!
🗒 Best served with
👝 How to Store Leftovers
Leftovers can be stored in the fridge for up to two days. When you’re ready to eat it, gently warm it up on the stove until it’s warm. The dumplings may break down a bit and change consistency, but generally, they’ll still be delicious and stay intact.
🤔 Common Questions
There are so many variations of dumplings that are made differently, crimped differently, etc. so yes, dumplings can be different than soup dumplings. It depends on the culture, and so much more.
It may sound complicated, and generally when you hear the word “dumpling” you think of rolling out a complex dough, adding fillings, and creating them into these beautiful crimped balls or pockets, However, soup dumplings are different and so easy, less messy, and delicious in their own way.
Not all dumplings are vegan, and different cultures make them differently, however, it is very easy to make soup dumplings vegan with a few simple ingredients like flour, baking powder, seasoning, and olive oil.
Vegetable Soup with Vegan Dumplings
Ingredients
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
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!
I made this for my vegan clients recently and they loved it! I added garlic to the dough and it was 10/10. Another amazing recipe girl!
Great tip!!! Thanks Marcy!!!
I just found this recipe and would like to try it. Can the soup be kept in the fridge for a couple of days or will the dumplings go all mushy? Especially with soups I just love to make a bigger batch and eat it for a few days.
This recipe was amazing! My boyfriend and I literally ate the entire pot in one sitting. I made the dumplings gluten free with cup4cup all purpose flour and they turned out great! Next time I would add more fresh thyme and salt because the gluten free flour taste I find is a bit strong.
I added more fresh thyme into the soup too because we just loooove fresh herbs.
This sounds so lovely, Emily! And I agree, whenever you had add more fresh herbs you should absolutely do it!!
So yummy! This is the third time I’ve made it. Can’t get enough:)
Thank you so much for the love, Amy!
Hmm.. I made the recipe exactly as is. Do you think it has to do with how long it sits before making them into tsp balls? Or maybe how I folded the dry and liquid ingredients?
Hey! I am not sure what the issue is that you’re having? What happened with the dumplings?
Loved the flavor!!! My dumplings were a little dense however.. Any suggestions or tips?
I’m not sure, it sounds like the type of the dumpling versus what we provide in the recipe! I would try a different dumpling brand next time!
So nourishing and tasty, I was hesitant to make this now, being summer heat in Australia but it was still so good.
YASSSS babe, this makes me so damn happy! let me know what you make next!
Another amazing soup! Really well developed flavors. Added black kale at the end and adding some beautiful colour
What a great addition, thanks so much for the love, Mackenzie!
Made this soup on a whim and it was delicious! Hit the spot. Savory, comforting and easy to make. Excited to add different veggies next time. Loved the flavor <3 Thank you!
Thank you so much for the love Jasmine!
So good! Finally found my go-to when I’m craving chicken noodle soup. Added corn & chili miso oil to it. Delish.
Oh my gosh, those additions sound so dope! Giving kind of Ramen ish tasting vibes, I love it!
Added 3 cloves of garlic because I just love garlic.. but this soup was amazing! Exactly what I needed on this cold January day. Will definitely be making this again and adding it into my regular soup rotation. Thanks Maria!
Hey Jodi! Thanks so much for the love, so grateful you loved this soup as much as we do. Also, good call on the garlic 😉