Vegetable Dumpling Soup
Vegetable dumpling soup for the vegan and/or vegetarian in your life. Â It’s pleasantly full of delicious flavor and absolutely screams comfort food.
![Vegetable dumpling soup in a white bowl.](https://www.dontsweattherecipe.com/wp-content/uploads/2016/10/vegDumplingSoup-06.jpg)
This soup is cheap, easy, and delightfully filling. Â If my 14-year-old can make this, then so can you! That simple.
Check out our popular Tomato Basil Soup!
Vegetable Dumpling Soup
![Vegetable Dumpling Soup - dumpling batter in a small metal bowl](https://dontsweattherecipe.com/wp-content/uploads/2016/10/vegDumplingSoup-01.jpg)
Prepare the dumpling dough: Combine the flour with salt, add water and stir. Add 1 tablespoon of olive oil and stir again. Set aside.
![Vegetable Dumpling Soup - diced carrots, potatoes, and celery on a wooden cutting board](https://dontsweattherecipe.com/wp-content/uploads/2016/10/vegDumplingSoup-03.jpg)
Prep the vegetables. I always add the celery leaves, it adds so much flavor! Don’t throw them away…ever.
![Vegetable Dumpling Soup - onions sautéing in a large metal pot](https://dontsweattherecipe.com/wp-content/uploads/2016/10/vegDumplingSoup-02.jpg)
Heat a heavy-bottomed pot or dutch oven over medium-high heat. Add the olive oil and chopped onions. Saute for about 3-4 minutes.
![Vegetable Dumpling Soup - onions, carrots, and celery sautéing in a large pot](https://dontsweattherecipe.com/wp-content/uploads/2016/10/vegDumplingSoup-04.jpg)
Add the carrots and celery saute for about 5 minutes.
Add bay leaves, black pepper, garlic, and dried dill. Stir and saute for about 2 minutes.
Add the vegetable stock and salt, cover and bring to a boil, cook until the carrots are slightly tender about 10 minutes.
![Vegetable Dumpling Soup scooped in a ladle](https://dontsweattherecipe.com/wp-content/uploads/2016/10/vegDumplingSoup-04a.jpg)
Add the potatoes, cover the pot and boil for about 10 minutes, until potatoes are cooked through.
Add the dumplings a teaspoon at a time by carefully sliding them into the boiling soup. Continue, until you finish the dough. When all the dumplings are added, cover and simmer gently for 8-10 minutes.
![Vegetable Dumpling Soup in a white bowl](https://dontsweattherecipe.com/wp-content/uploads/2016/10/vegDumplingSoup-07.jpg)
Add the chopped parsley, taste for seasoning and add salt and pepper if needed.
Hearty, healthy, full of vegetables and flavor!
![Vegetable Dumpling Soup in a white bowl on a white square plate garnished with chopped parsley](https://dontsweattherecipe.com/wp-content/uploads/2016/10/vegDumplingSoup-05.jpg)
Also, try our Vegetarian Hot and Sour Soup.
Vegetable Dumpling Soup Recipe
![Vegetable dumpling soup in a white bowl.](https://www.dontsweattherecipe.com/wp-content/uploads/2016/10/vegDumplingSoup-06.jpg)
Vegetable Dumpling Soup Recipe
Ingredients
For the dumplings:
- 5 heaping tablespoons all-purpose flour
- 1/2 tsp salt
- 1/2 cup water
- 1 tablespoon olive oil
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 large carrots, sliced into 1/2 inch pieces
- 2 stalks with leaves celery , sliced into 1/2 inch pieces
- 2 bay leaves
- 1/2 teaspoon fresh ground black pepper
- 2 cloves garlic, minced
- 2 teaspoons dried dill
- 6 cups vegetable stock
- 3 medium potatoes, diced into 1/2 inch pieces
- 1-1 1/2 teaspoons salt
- 1/2 cup fresh parsley, chopped
Instructions
- Prepare the dumpling dough by combining the flour with salt, add water and stir. Add oil and stir again. Set aside until the soup is ready.
- Heat a thick-bottomed pot.
- Add oil and chopped onions. Saute for about 2-3 minutes.
- Add carrots and celery, and saute for about 5 minutes.
- Add bay leaves, black pepper, garlic and dried dill. Stir and saute for about 2 minutes.
- Add the vegetable stock and salt, cover and bring to a boil, cook until the carrots are slightly tender about 10 minutes.
- Add the potatoes, cover and cook until fork-tender, about 10 minutes
- Add the dumplings a teaspoon at a time by carefully sliding them into the boiling soup. Continue, until you finish the dough. When all the dumplings are added, cover the pot with a lid and boil gently for 8-10 minutes.
- Add the chopped parsley, taste for salt and pepper.
- Serve and enjoy!
Nutrition
Recipe inspired by Vegansandra
Can we omit the oil in the dumplings and it still works?
Andrea, I’m guessing they would still work. Give it a try and let us know how it turns out.
Thank you for your reply! I made this last night, without the oil in the dumplings and I did a water saute for my veggies, and it worked. It’s a delicious soup! Thank you. 🙂
So happy to hear it worked and you enjoyed the soup! Thank you so much for coming by, Andrea!
I love the addition of the dill to this recipe, this is a fabulous bowl of goodness! Have a great week and come back to see us at Full Plate Thursday real soon!![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E)
Miz Helen
Thank you, Miz Helen!
It’s so nice to see a recipe with dumplings that are suitable for vegans! This is a wonderful wholesome recipe. Thank you for sharing with us at the Hearth and Soul Link Party. Pinned!![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E)
Mmmm, this looks so good! I am always looking for new soups to try! Thanks for linking up with Merry Monday last week.
This sounds so mouth watering! Yum! 🙂
I love how simple it is to make this recipe but it’s so delicious! Thanks for sharing. Stopping by from the Let’s Be Friends party.
Thank you for coming by, Christine! 🙂
this looks good. thanks for sharing the recipe.
Thank you, Jenn!