Vegetable Dumpling Soup

Vegetable dumpling soup for the vegan and/or vegetarian in your life.  It’s pleasantly full of delicious flavor and absolutely screams comfort food.

Vegetable dumpling soup in a white bowl.

This soup is cheap, easy, and delightfully filling.  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

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

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

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

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

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

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

Also, try our Vegetarian Hot and Sour Soup.

Vegetable Dumpling Soup Recipe

Vegetable dumpling soup in a white bowl.

Vegetable Dumpling Soup Recipe

This soup is packed with flavor! It screams vegetarian comfort food!
4.84 from 6 votes
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 213kcal
Author: Leigh Harris

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

Recipe inspired by Vegansandra

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14 Comments

      1. 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. 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 Helen5 stars

  2. 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

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

  4. 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.

4.84 from 6 votes (3 ratings without comment)

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