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.
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
Prepare the dumpling dough: Combine the flour with salt, add water and stir. Add 1 tablespoon of olive oil and stir again. Set aside.
Prep the vegetables. I always add the celery leaves, it adds so much flavor! Don’t throw them away…ever.
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.
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.
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.
Add the chopped parsley, taste for seasoning and add salt and pepper if needed.
Hearty, healthy, full of vegetables and flavor!
Also, try our Vegetarian Hot and Sour Soup.
Vegetable Dumpling Soup Recipe
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
super tasty and easy to make!
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!
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!
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!