Comfort Food
Vegetable Soup with Vegan Dumplings

Prep
20 minutes
Cook
40 minutes
Yield
5
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 these 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:
Here are the key ingredients you’ll need to make this Vegetable Soup with Vegan Dumplings:
Ingredient Notes:
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 vegetable soup with dumplings:
Step One: Start by making the dough. Combine your flour, baking powder, sea salt and herbs. Create a well in the centre 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.
Step Two: 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.
Step Three: 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.
Step Four: 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.
Serving: Serve with fresh dill and your favorite vegan sour cream!
FAQ & Expert Tips:
Simmering: Let the vegetable soup base simmer a lot to develop the flavor
Quality Herbs: Don’t skip the good quality herbs in your dumplings to really add a pop of flavor
Sweat It Out: Sweat your vegetables out on a lower heat than blasting them on high heat, this helps with the flavor as well
Get Creative: Switch up the vegetables in this recipe to whatever you have in your fridge – throw in kale, broccoli, squash, etc.
This creamy recipe (without the cream) is truly SO good. And if you’re thinking these little dumplings will be hard to master? Think again. You seriously just mix together the ingredients, let them sit, then dollop them into your soup and BAM you have vegan dumplings.
Other soup recipes you’ll love:
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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 heaped tbsp. all-purpose flour
- 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!
Video

Hi, when do you add in the 7 cups of water?
Please reference step 3 in the detailed recipe instructions we’ve provided.
Hey, this recipe looks amazing and would love to make it tomorrow. I was wondering what step do you add the rest of the water in? All I’ve read is that you wait til the water has evaporated.. nothing about adding broth in. Thank you in advance!
water and veg stock paste OR vegetable broth would replace the water
This vegetable soup with dumplings was so delicious! Much better than ones I’ve been making, and I used less vegetable bouillon. thanks
wonderful!! this makes me so happy!
Even in the heat of the long Texas summer, I crave this soup. It is perfect — not a single tweak needed. Today is the seventh time in a year that I’ve made it.
I can’t thank you enough, Maria.
thank you so much for your support! I love this recipe so much too!
I cooked the veggies in a pan with the butter, flour and the spices then dumped it in with Chicken broth and the dumplings in a slow cooker for a couple and it turned out great! Will be making this again!
AMAZING!!! What a tip! Thank you!
Super satisfying dumpling soup.
thank you so much kate
Omg, this was SO good!! I purged the freezer and added froz corn, okra and green beans and added leftover leeks and did 3-4 cloves of minced garlic. This was like a gumbo, so filling and great tasting! Ty for posting this, it’ll be one of our favorite soups!
love that for you so much!!!