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5 from 2 votes

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, Vegetarian
Servings: 4
Calories: 213kcal
Author: Don't Sweat The Recipe


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


  • 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!


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