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vegetable dumpling soup_hot for food

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. 

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



  • 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


  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. 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 black pepper and stir together for another 2 minutes.

  3. 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.

  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 low-sodium vegetable stock but I find the "chicken" flavored bouillon to be plenty salty. Serve immediately!