Vegetable Dumpling Soup

Vegetable dumpling soup for the vegan and/or vegetarian in your life.  

It’s surprisingly full of delicious flavor and absolutely screams comfort food.

This soup is cheap, easy and delightfully filling.  If my 14-year-old can make this then so can you! That simple.

Vegetable Dumpling Soup - This soup is packed with flavor! It screams vegetarian comfort food!

Prepare the dumpling dough and set aside to rest.

Vegetable Dumpling Soup - This soup is packed with flavor! It screams vegetarian comfort food!

Prep the vegetables. I always add the celery leaves, it adds so much flavor! Don’t throw them away…ever.

Vegetable Dumpling Soup - This soup is packed with flavor! It screams vegetarian comfort food!

Saute the onions for about 4 minutes.

Vegetable Dumpling Soup - This soup is packed with flavor! It screams vegetarian comfort food!

Add the carrots and celery saute for about 5 minutes.

Toss in the spices, saute for 2 minutes to release their flavors.

Add stock and boil until carrots are almost done about 10 minutes.

Vegetable Dumpling Soup - This soup is packed with flavor! It screams vegetarian comfort food!

Add the potatoes, cover and boil for about 10 minutes, until potatoes are cooked through.

Start dropping the dumpling dough in by the teaspoon. Remove from heat and add fresh parsley. Serve and devour!

Vegetable Dumpling Soup - This soup is packed with flavor! It screams vegetarian comfort food!

Hearty, healthy, full of vegetables and flavor!

Vegetable Dumpling Soup - This soup is packed with flavor! It screams vegetarian comfort food!

Also, try our Vegetarian Hot and Sour Soup.

Vegetable Dumpling Soup Recipe

Print Recipe
5 from 1 vote

Vegetable Dumpling Soup

Vegetable Dumpling Soup – This soup is packed with flavor! It screams vegetarian comfort food!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Soup
Cuisine: American
Keyword: dumpling, soup, vegan, vegetable, vegetrian
Servings: 4
Calories: 213kcal
Author: Don’t Sweat The 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

Calories: 213kcal | Carbohydrates: 34g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 2634mg | Potassium: 916mg | Fiber: 6g | Sugar: 6g | Vitamin A: 10433IU | Vitamin C: 33mg | Calcium: 92mg | Iron: 6mg

More Delicious Recipes

Recipe inspired by Vegansandra

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Comments

  1. Reply

    this looks good. thanks for sharing the recipe.

    1. Reply

      Thank you, Jenn!

  2. Reply

    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.

    1. Reply

      Thank you for coming by, Christine! 🙂

  3. Reply

    This sounds so mouth watering! Yum! 🙂

  4. Reply

    Mmmm, this looks so good! I am always looking for new soups to try! Thanks for linking up with Merry Monday last week.

  5. Reply

    5 stars
    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!

  6. Reply

    5 stars
    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!
    Miz Helen

    1. Reply

      Thank you, Miz Helen!

  7. Reply

    Can we omit the oil in the dumplings and it still works?

    1. Reply

      Andrea, I’m guessing they would still work. Give it a try and let us know how it turns out.

      1. Reply

        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. 🙂

        1. Reply

          So happy to hear it worked and you enjoyed the soup! Thank you so much for coming by, Andrea!

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