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
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
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
For the dumplings:
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
- 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!