Perfect for all seasons, this hearty Vegetable Dumpling soup packs tons of flavor into just a few basic ingredients.
Traditional dumplings usually contain eggs and/or milk, but these dumplings replace both of those ingredients with plant-based alternatives. This dumpling soup will be your new favorite thing.
For the egg, we are replacing it with oil for this recipe. If you are oil-free, you can explore my favorite Vegan Egg Substitutes for ways to omit oil from this recipe.
For more hearty and delicious vegan soups, check out this Vegan Italian Wedding Soup, Vegan Baked Potato Soup, or Spinach and Potato Soup.
Why You’ll Love this Recipe
- Dumplings! – You don’t have to give up comfort food (like homemade dumplings) when going on a plant-based diet! This vegan dumpling recipe is egg-free, dairy-free, and delicious.
- Quick & easy – I know dumplings seem intimidating, but this recipe is SO easy that anyone can make them. If you can stir, scoop, and chop, you can make this recipe perfectly the first time!
- Tons of flavor – This easy dumpling soup recipe is packed with flavor. Both the soup base as well as the dumplings are filled with yummy herbs and spices.
- Simple ingredients – You probably already have everything you need in your fridge and pantry. If not, you can easily find it in your local grocery store.
Ingredient List
- Flour – All-purpose flour is best for the texture of these dumplings. You can use whole wheat flour, but you will need to adjust the water content to achieve the right consistency of the dough.
- Salt – Do not omit this from the dumplings, but if you prefer less sodium, omit the salt from 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. Add a bay leaf for more flavor. Don’t forget the salt & black pepper!
- Oil – Any oil will do, but I find that a good extra virgin olive oil adds a delicious taste to these dumplings. Swap for melted vegan butter if you prefer.
- 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 a lot of veggies if you’d like! Green onion and fresh herbs are great to garnish, too!
- Veggie broth or water – Broth improves the flavor, but water can be used in a pinch – just add more spices to your broth when it’s boiling.
Helpful Equipment
In addition to measuring cups and spoons, the following equipment is helpful for this recipe:
- Cutting board
- Chef’s knife
- Large pot
- Medium bowl
How to Make Vegan Dumpling Soup
This is a detailed step-by-step guide on how to make this recipe, including photographs. For the quick version, skip ahead to the recipe card below!
Making Vegetable Dumplings
Combine the dry ingredients (flour, salt, baking powder, and spices) in a large mixing bowl.
Make a well in the center of the flour mixture and add the oil. Stir. The dough will still be very dry at this stage.
Add ¼ cup of water 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). If it is too dry, add a little water.
Cover the dough with a kitchen towel and set aside for 10-15 minutes.
Make the Soup Base
While the dumpling batter is resting, begin preparing the soup.
Wash, peel, and chop all veggies and place them in a large stock pot with 1 tbsp olive oil. Add in all of the spices and stir until the veggies are evenly coated. Sauté the veggies on medium heat for about 5 minutes.
Add in vegetable broth, remaining spices, and bay leaves, and bring to a boil. Let boil for 10 minutes or until the onions are completely translucent and the other veggies are tender.
Cook the Dumplings
Scoop little balls of the dumpling batter and add them to the soup about one at a time. I just eyeball this measurement and use a regular spoon. You can try to make these dumplings uniform, but I like to just toss in the dough and make different shapes.
Once all the dough is in the soup, allow it to boil for 10 more minutes. The dumplings should form a single layer as they rise to the top.
That’s it! Serve and enjoy!
Variations
There are so many different ways to add your own spin on this recipe!
- Add a splash of soy sauce or sesame oil into the broth while the veggies cook for added umami flavors.
- Sprinkle fresh parsley, green onions, or other fresh herbs before serving.
- Use Italian seasoning in the dumplings and the soup broth for added bold flavors.
- Add more fresh veggies like shiitake mushrooms or add a vegan protein like smoked tofu, soy curls, or cannellini beans.
How to Store
- Fridge: Store this soup in an airtight container 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
- Not Vegan? Use chicken broth, add in some shredded rotisserie chicken, or use an egg instead of oil in the dumplings.
- Gluten-Free? Use a 1:1 gluten-free baking flour to make the dumplings. A single ingredient flour like rice flour would not work here.
FAQ
Yes! This soup is great for meal prep. Make the vegetable soup base and freeze that without the dumplings. Make the dumplings fresh when you are ready to make the soup. Let the soup thaw in the refrigerator before reheating.
Of course. Make a slurry of 1 part cornstarch to 3 parts water or veggie broth. Mix until the cornstarch has dissolved, then pour into the soup while the broth is boiling.
Depending on how much flour you use and how long you let the batter set, the texture of the dumplings will vary slightly. Let the batter sit too long, and the dumplings will be denser, but still delicious.
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
Please note, while all ingredients used in this recipe have been verified to be vegan and free of applicable allergens at the time of recipe creation, different brands may differ in their ingredients or processing procedures and may change their ingredients at any time. For some recipes, I do include ingredients that are processed in a facility that processes other allergens. Please make sure to check the ingredients and processing procedures for your specific purchases to ensure they meet your dietary needs.
Last Updated on August 14, 2025
I make this soup so often and it is always gone right away! The kids especially love the dumplings!