Perfect for all seasons, this hearty Vegan Dumpling soup packs tons of flavor into just a few basic ingredients.
Why I Love this Recipe
- Dumplings! – One of the foods I assumed I had given up forever when I went plant-based. Thankfully, I was wrong. These dumplings are egg-free, dairy-free, and delicious.
- Quick & easy – I know dumplings seem intimidating, but this recipe is SO easy anyone can make them. If you can stir, scoop, and chop, you can make this recipe.
- Tons of flavor – This recipe is packed with flavor. Both the soup base as well as the dumplings are filled with yummy herbs and spices.
Ingredients
- Flour – I prefer all-purpose flour for this recipe, but it can easily be substituted based on your preferences (whole wheat, gluten-free, etc.).
- Salt – Do not omit this from the dumplings, but if you prefer less sodium, you could omit it in the broth.
- Baking Powder – Essential for the dumplings to achieve the right consistency.
- Spices – Use what you like! I find that oregano, garlic powder, onion powder, parsley, and basil work well with the other flavors in this recipe.
- Oil – Any oil will do, but I find that a good extra virgin olive oil adds a delicious taste to these dumplings.
- Warm water – The water must be warm when making the dumpling dough!
- Carrots, Onion, Celery – These are my basics for almost every soup. Feel free to mix it up and add in more veggies if you’d like!
- Vegetable stock or water – Stock improves the flavor, but water can be used in a pinch – just add more spices to your broth when it’s boiling.
How to Make Vegan Dumpling Soup
Make the Dumplings
Combine the flour, salt, baking powder, and spices in a large mixing bowl.
Make a well in the center of the dry ingredients and add the oil. Stir. The dough will still be very dry at this stage.
Add the water ¼ cup at a time until a sticky dough has formed. The dough should only be slightly sticky. If it is too wet, sprinkle in flour about 1 tbsp at a time until the correct consistency is reached (shown below).
Cover the dough with a kitchen towel and set aside.
Make the Soup Base
While the dumpling dough is resting, begin on the soup.
Wash, peel, and chop all veggies and place in a large stock pot with 1 tbsp olive oil. Add in all spices except salt and pepper and stir until spices evenly coat the vegetables. Sauté on medium heat for about 5 minutes.
Add in vegetable stock, remaining spices, and bay leaves, and bring to a boil. Let boil for 10 minutes or until the onions are completely translucent and other veggies are tender.
Cook the Dumplings
Add the dumpling dough in about 1 tbsp at a time. I just eyeball this measurement and use a regular spoon. Once all the dough is in the soup, allow it to boil for 10 more minutes. The dumplings will rise to the top.
That’s it! Serve and enjoy!
How to Store Vegan Dumpling Soup
- Fridge: Store this soup in the refrigerator for up to one week.
- Freeze: Make everything but the dumplings and freeze for up to 6 months. Thaw the soup and make/cook the dumplings before serving.
More Tips for Making Vegan Dumpling Soup
- Not Vegan? Use chicken broth, add in some shredded rotisserie chicken, or use an egg instead of oil in the dumplings.
- Gluten-Free? Use gluten-free flour to make the dumplings.
Looking for more delicious vegan dinners? Try my Vegan Pot Pie or Vegan Sweet Potato Chili.
Vegan Dumpling Soup
Equipment
- Spoon or scoop
Ingredients
Dumplings
- 2 cups all-purpose flour
- 2 tbsp olive oil
- 1 - 1 ½ cup warm water
- 2 tsp salt
- ½ tsp black pepper
- 2 tsp baking powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- 1 tsp dried basil
Soup
- 2 medium yellow onions, diced
- 2-3 large carrots, chopped
- 2 stalks celery, chopped
- 1 tbsp olive oil for sautéing
- 6 cups vegetable stock or water
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried parsley
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 bay leaves
- Optional: salt and pepper to taste
Instructions
Make the dumplings first
- Combine flour, salt, pepper, baking powder and spices in a large bowl.
- Make a small well in the center of the dry mixture and add the oil. Mix until combined. The dough will still be quite dry.
- Add warm water a few splashes at a time until a slightly sticky but cohesive dough has formed.
- Cover with a kitchen towel and allow the dough to rest while up to 15 minutes while prepping the soup.
Making the Soup
- While the dumpling dough rests, wash, peel and chop the carrots, onion and celery.
- Toss the veggies into the bottom of a large stock pot and sauté in olive oil for about 5 minutes or until they begin to soften.
- Add in the stock (or water) remaining spices, and the bay leaves and bring to a boil.
- Allow to boil for 10 minutes until veggies are tender.
- Keep at a rolling boil and scoop approximately 1 Tbsp sized portions of the dumpling dough into the boiling water until no dough remains.
- Once all dumplings are in the soup, keep at a low boil for 10 more minutes. The dumplings will rise to the top.
- Remove from heat and serve. Enjoy!
Notes
- Not Vegan? Use chicken broth, add in some shredded rotisserie chicken, or use an egg instead of oil in the dumplings.
- Gluten-Free? Use gluten-free flour to make the dumplings.
Nutrition
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