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vegetable dumpling soup

I think I took a real risk making a simple vegetable dumpling soup in our latest challenge. A few people made requests for a recipe for this in the comments but I’ve honestly never had dumpling soup in all my years! It’s SO good though. Feel free to add any veggies you like or prefer. I know I always get flack for putting kale in everything, but it really worked for this hearty vegetable soup. Besides, I love tricking myself into eating more vegetables.

Check out the competition in our latest YouTube challenge below or keep scrolling for this easy and comforting recipe!

 

5 from 1 vote
Print Recipe

vegetable dumpling soup

it's easy to make these fluffy vegan dumplings and a savory veggie-ful soup to for them to bathe them in. 

Course Soup
Cuisine American, Chinese
Keyword dumpling, soup
Prep Time 25 minutes
Cook Time 37 minutes
Total Time 56 minutes
Servings 6
Author Lauren Toyota

Ingredients

dumplings

  • 1 C all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp dried oregano
  • 1/4 tsp dried basil
  • 2 tbsp vegetable oil
  • 1/2 C warm water

soup

  • 1 C finely chopped onion
  • 1 C finely chopped carrot
  • 1 C finely chopped celery
  • 1 tbsp vegetable oil
  • 2 garlic cloves, minced
  • 1 tsp fresh thyme (or 1/2 tsp dried thyme)
  • 1 tsp dried sage
  • 1 tsp dried dill
  • 1 tsp ground pepper
  • 2 C peeled & diced potato
  • 3 vegan "chicken" flavoured bouillon cubes
  • 6 C hot water (can substitute vegetable stock for water & bouillon)
  • 1/2 C frozen peas
  • 1 C finely chopped kale
  • 1/2 C roughly chopped parsley
  • sea salt, to taste

Instructions

  1. Make the dough first by stirring together flour, baking powder, sea salt and herbs. Then create a well in the centre of the mixture and pour oil and warm water in. Then fold together with a spatula until well combined and sticky. It will be wet and sticky but it should form a mound or ball. Let it rest in the bowl covered with a tea towel while you prepare the soup.
  2. Heat a stock pot over medium heat and sauté onion, carrot, and celery in vegetable oil for 4 to 5 minutes. Then add minced garlic, thyme, sage, dill, and ground pepper and stir together for another 2 minutes.
  3. Then stir in potatoes for 2 minutes. Then add stock and bring to a boil. Cook the potatoes until fork tender and soft for about 8 to 10 minutes.
  4. Once boiling you'll dollop small spoonfuls of dough into the soup. They will float to the surface and puff up. Cook for about 8 to 10 minutes. 

  5. In the last 2 minutes of the dumplings cooking add peas, kale, and parsley. You may need to add more salt if you've used a vegetable stock but I find the "chicken" flavoured bouillon to be plenty salty. Serve immediately!

15 comments

  • Maite 2 years ago

    Hello!
    I have a problem with your blog, when I want to search a recipe that it is on a certain section, it does not go to the recipes of that section, it goes to the latest recipes that you have maked.
    Hope I help
    Love your recipes!

    • Lauren Toyota 2 years ago

      well you can search for anything in the search bar area by typing in a word or two OR beside that a pull down menu shows recipes by category and that will bring up the most recent in descending order from that category! For instance under baked goods the first recipe (and most recent) is the aginette cookies!

  • Kelly 2 years ago

    This soup is ridiculous. I just made it and it’s amazing. I followed the recipe exactly, the only difference is that I had to add about 1.5 tsp of salt since I used low sodium veggie broth. It only took about 30 minutes from start to finish. So easy and so good. I left out the Kale because I’m not a fan so I added the greens from the carrots and the leaves from the celery.

    • Lauren Toyota 2 years ago

      oh yes I forgot to mention the salt to taste if you use veggie stock, but I’ve updated that now. THANKS and glad yo loved it!

  • Megan S 2 years ago

    Made it tonight after work, taste sooooo good! I used sweet potato instead for the potato since I was cleaning out my fridge. I love putting kale in my soups, it is just so easy to eat in there. Thanks for the recipe!!! Love the blog and videos; helping me so much with my first month being vegan. Sending positive vibes to you, you win this competiton in my opinion. My partner wants me to make John’s soup once we run out of these left overs! 💕

    • Lauren Toyota 2 years ago

      thanks so much! I hope you enjoy the curry noodle as well!

  • Stella 2 years ago

    I saw this recipe just before lunchtime and decided to try it out. I didn’t have kale so I substituted it for chards, then added courgettes and mushrooms. I LOVED it. It was delicious and heartwarming.

    • Lauren Toyota 2 years ago

      so glad you like it 😀

  • Joe S 2 years ago

    Just made a batch of this. A few changes in my batch:

    Used spinach because I don’t like kale.
    Used dried parsley because I didn’t have fresh.
    Used whole wheat flour instead of all purpose because that’s all we had.

    Really like this soup,and I would definitely make it again.

  • Florencia 2 years ago

    Amazing soup, i loved it! You guys make being vegan so easy!

  • Veda 2 years ago

    My mom makes a pretty awesome vegan dumpling soup, and this is yummy too. It’s so easily customizable to what you have on hand and very comforting. I’m glad I didn’t need to bug my mom for her recipe like I always seem to do. #adulting 😂

  • jess 2 years ago

    I made it and i love it. So cheap and easy to make

  • Kahla 2 years ago

    Am I able to keep this as leftovers or will the dumplings become all gross?

  • Guru 2 years ago

    Thanks for sharing delicious recipe

  • A. Alvarez 4 days ago

    O.M.G. this was delicious and easy!!! Yesterday I made the lentil & potato soup which was equally good, hardy and easy. I made the lentils in the pressure cooker while I worked on the rest. YUMMY!

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