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.
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 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
Instructions
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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.
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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.
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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.
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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.
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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!
32 thoughts on “vegetable dumpling soup”
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!
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!
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.
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!
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! 💕
thanks so much! I hope you enjoy the curry noodle as well!
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.
so glad you like it 😀
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.
Amazing soup, i loved it! You guys make being vegan so easy!
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 😂
I made it and i love it. So cheap and easy to make
Am I able to keep this as leftovers or will the dumplings become all gross?
Thanks for sharing delicious recipe
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!
Hi, do I cover the soup when I add the dumplings? Also, is this enough for 4 people?
don’t cover and yes serves 4 to 6
Currently typing this after finishing my first bowl. I’m about to go for a second. This soup reminds me of the soups I grew up eating in my Jamaican household; the dumplings in those soups are much firmer and don’t call for baking powder, but I really enjoyed the different texture and fresh flavours of the soup. Definitely a keeper.
oh nice! thanks for leaving a comment 😀
Soooo good. The only thing we will change next time is more broth and that is just a personal preference. This soup was incredible.
This was a damn good soup! I used chard in place of kale (because I had it) and I used gluten-free all purpose flour for the dumplings (it worked!) I will absolutely make it again.
oh great! good to know the GF flour worked 😀
SO SO good! Was easier than I thought it would be. It came together so nicely! My husband and baby approved as well, win!
awesome!
Would this still work with gluten free all purpose flour? Thanks! Looks sooooooo good
honestly not sure! I feel the dumplings might fall apart?
This was amazing! Made it exactly as written except used Better Than Bouillon vegan chicken bouillon instead of cubes. It was absolutely delicious! The broth is so perfect that it’s going to be our new go-to “chicken” soup broth! Thank you so much
so happy you love it!!! I have a chicken noodle soup recipe as well on the blog!
So delicious!!! Curious though – do you cook the potatoes for 10 minutes, and then the dumplings for an additional 10 minutes?
so you cook the soup with the potatoes for 8 to 10 then you add dumplings and yes they cook another 8 to 10.