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Vegetable Soup with Vegan Dumplings

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


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



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


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!


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.


  • 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