Vegan Dumplings

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Vegetable Soup with Vegan Dumplings

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vegan dumplings in vegetable soup in white mugs on tabletop

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
vegan dumplings & vegetable soup in bowls on countertop

🍲 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.

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👩‍🍳 How to Make Vegan Dumpling Soup

1. Prep your veggies for the vegetable soup
2. Combine all your ingredients for the dough in a bowl and mix
Vegetables in a pot on the stove
3. To the pot add your carrots, celery, and green onions, and cook until soft. Stirring often.
Butter added to a pot of vegetables on a stove
4. To the pot, add your butter and let it melt. Add your flour and stir till everything is coated. Season, stir well, and increase heat to high. Add veggie stock and water.
5. Bring to a boil and let cook until veggies are tender.
Ice cream scoop in a dough in a bowl
6. Grab your dough mixture, and using an ice cream scoop begin scooping little balls and dropping them into the soup. Cook for around 5 minutes before removing from heat.

🪄 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
Close-up of vegan dumplings


🗒 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

Are soup dumplings different than dumplings?

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.

Are soup dumplings hard to make?

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.

What makes dumplings vegan?

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

4.83 from 69 votes
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.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Soup
Cuisine Vegan
Servings 5
Calories 316 kcal

Ingredients
  

For the dumplings:

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

YouTube 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!
Marg James

5 stars
I was pleasantly surprised by the depth of flavour in this soup. I did add additional vegetable paste to the soup and I sauteed garlic with the vegetables. I used gluten free flour and the dumplings were a bit gummy but they were still delicious. The sour cream was a perfect finish to the soup.

Maria Koutsogiannis

Yes, I am so glad you loved this as much as we do!

Brittany Lomicka

5 stars
This is one of my fav new soups! I added cashew cream and fresh dill – the dumplings make it so much more filling than typically veggie soups – AMAZE!

Maria Koutsogiannis

I am so excited for you! I just loved this recipe and I am so glad you liked it too!

Amy M

Hello!
I’m wondering if I could omit the oil/butter?

Maria Koutsogiannis

You could try! I didn’t use it without oil or butter but it honestly should be ok. Maybe just use water 🙂

Jess

5 stars
This is my new fav comfort food! Such an easy recipe to make – my husband and I both LOVED it! Absolutely looove the dumplings and we added some peas too. I’ll be making this all Winter long 🙂

Maria Koutsogiannis

thank you so much for the love, jess! I just love this recipe so much too!

joan

5 stars
This was so delicious! My husband and son really loved it. Nice and hearty and oh, so flavorful. I changed up the veggies as you suggested and used potatoe, turnip, rutabaga, cabbage and celery. I omitted the flour and instead pureed a few cups of the veggies and broth and added it back into the pot. Fantastic recipe. Thank you!

Maria Koutsogiannis

Love it!! Thanks so much, Joan!!! So glad you loved this recipe as much as we do!

kristen marino

5 stars
Everything about this recipe is AMAZING. I’ve recently stumbled upon Maria’s, IG while looking for vegan recipes… I’ve made this soup twice in a week-it’s THAT good. Made g.free dumplings and dough stays together, a plus. My two 1/2 yr old loves the soup and devours the dumplings:) Second time around I made gnocchi sized and it makes a perfect spoonful bite. His dad isn’t a soup fan but loves this one WOOT!. I have some heath issues and this has been a God-send to eat, a plus for good-nutrition, healthy and the perfect comfort food. Really inspiring to try other tasty recipes. Thank you Maria!

Maria Koutsogiannis

You are such an angel, thank you so much for the love, Kristen!

Jill Sturbois

maybe it’s my bad english but I don’t understand what’s the filling of the dumplings ??
But looks delicious 🙂

Maria Koutsogiannis

Hello! It says it right in the ingredients/recipe box. For the dumplings: then the list of ingredients.

Lynn Lourance

Jill, this type of dumpling doesn’t have a filling. Just a delicious blob of dumpling!!

Chrissy

5 stars
Love love love this simple and delicious soup! My 2 year old and husband loved it even more. Thank you so much for sharing. I did read through comments before making this myself. I used minced garlic in the soup and a touch of garlic powder in the dumplings. Also, used a bit more thyme in both soup and dumplings. Oatly cream fraiche worked great for vegan sour cream. Looking forward to making again!

Maria Koutsogiannis

Thank you so much for the love, Chrissy!!!!!

Nik

5 stars
So yummy! I just wasn’t sure if my dumplings were cooked the whole way. I used bobs red mill gluten free 1 to 1 baking flour so is that why???

Maria Koutsogiannis

Thank you so much for the love hun!

Nik

Of course! But how do I know if my dumplings are cooked enough? They came out sort of gummy

Maria Koutsogiannis

Hey Nicole, in the instructions it says 5 minutes or so. They will firm up and float to the top while fluffing up as well. I hope that helps. It they was doughy you may have added a bit to much moisture to the batter. And to follow up with your second response, please give me more than 20 minute to reply to your comments. I am a team of 1 managing this account and we have different tasks that happen everyday. I appreciate your support so much and hope this helps!

Linda Marte

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.

4.83 from 69 votes (28 ratings without comment)

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