Vegan Dumplings and Vegetable Soup | FoodByMaria Recipes

Comfort Food

Vegetable Soup with Vegan Dumplings

Last Updated:

Prep

20 minutes

Cook

40 minutes

Yield

5

This easy and healthy homemade vegetable soup with vegan dumplings is tasty, comforting, and you won't spend all day in the kitchen!

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

vegan dumplings & vegetable soup in bowls on countertop

Ingredients:

Here are the key ingredients you’ll need to make this Vegetable Soup with Vegan Dumplings:

Ingredients for 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: 

Ingredients for vegan dumplings being mixed in a bowl

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.

Vegetables in a pot on the stove

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.

Butter added to a pot of vegetables on a stove

Flour added to a pot with vegetables

Vegetable soup in a pot on a stove

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.

Ice cream scoop in a dough in a bowl

Vegan dumplings in a pot of soup cooking

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. 

vegan dumplings & vegetable soup

Other soup recipes you’ll love:

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Vegetable Soup with Vegan Dumplings

4.82 from 55 votes
This easy and healthy homemade vegetable soup with vegan dumplings is tasty, comforting, and you won't spend all day in the kitchen!
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:

  • 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

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!
  •  
Reilly

Hi, when do you add in the 7 cups of water?

Maria Koutsogiannis

Please reference step 3 in the detailed recipe instructions we’ve provided.

Autumn LeClerc

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!

Maria Koutsogiannis

water and veg stock paste OR vegetable broth would replace the water

carrie Rosenblatt

5 stars
This vegetable soup with dumplings was so delicious! Much better than ones I’ve been making, and I used less vegetable bouillon. thanks

Maria Koutsogiannis

wonderful!! this makes me so happy!

Dag Moon

5 stars
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.

Maria Koutsogiannis

thank you so much for your support! I love this recipe so much too!

Megan

5 stars
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!

Maria Koutsogiannis

AMAZING!!! What a tip! Thank you!

Kate Sierra

5 stars
Super satisfying dumpling soup.

Maria Koutsogiannis

thank you so much kate

Phillis Nemchek

5 stars
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!

Maria Koutsogiannis

love that for you so much!!!

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