I think I took a real risk making a simple vegetable dumpling soup in the 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 the latest YouTube challenge below or keep scrolling for this easy and comforting recipe!
Get the recipe for the golden curry noodle soup here.
vegetable dumpling soup
Whip up these fluffy vegan dumplings and a savory veggie-ful soup for them to bathe them in! It’s the perfect bowl to cozy up with on a chilly day.
- 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
- 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 black pepper
- 2 C potatoes, peeled and diced
- 3 vegan “chicken” flavoured bouillon cubes
- 6 C hot water (can substitute low-sodium vegetable stock for water and bouillon)
- 1/2 C frozen peas
- 1 C finely chopped kale
- 1/2 C roughly chopped parsley
- sea salt, to taste
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. 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.
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 black pepper and stir together for another 2 minutes.
Stir in potatoes for 2 minutes. Add stock and bring to a boil. Cook the potatoes until fork tender and soft for about 8 to 10 minutes.
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.
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 low-sodium vegetable stock but I find the “chicken” flavored bouillon to be plenty salty. Serve immediately!