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:

• Easy Vegan Chicken Noodle Soup
• Creamy Vegetable Soup
• West African Stew
• Hearty Vegetable & Mixed Bean Soup
• Vegan Ramen

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Vegetable Soup with Vegan Dumplings

★★★★★ 5 from 30 reviews

• Author: Maria Koutsogiannis
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 5 1x
• Category: Soup
• Cuisine: Vegan

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Description

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

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Scale 1x2x3x

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

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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!

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.

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Nutrition

• Serving Size: 5
• Calories: 316
• Sugar: 2.8
• Sodium: 892.2
• Fat: 12.9
• Saturated Fat: 3.7
• Unsaturated Fat: 1.6
• Trans Fat: 0
• Carbohydrates: 45.1
• Fiber: 3.2
• Protein: 6
• Cholesterol: 0

Keywords: Best, cream, creamy, easy, healthy, homemade, recipe, vegan dumplings, vegetable, vegetable soup