Vegetable dumpling soup—perfect for vegans and vegetarians—is full of comforting flavor and simple to make. It’s hearty, economical, and very satisfying.
This soup is inexpensive, easy to prepare, and wonderfully filling. If a teenager can make it, you certainly can. It’s straightforward and reliable weeknight comfort food.
Vegetable Dumpling Soup
Start by preparing the dumpling dough: combine the all-purpose flour with salt, add the water and stir to form a soft dough, then stir in 1 tablespoon olive oil. Set the dough aside while you prepare the soup.
Prepare the vegetables. Keep the celery leaves if you have them—they add excellent flavor.
Heat a heavy-bottomed pot or Dutch oven over medium-high heat. Add 1 tablespoon olive oil and the diced onion and sauté for 3–4 minutes until softened.
Add the sliced carrots and celery and continue to sauté for about 5 minutes.
Add the bay leaves, fresh ground black pepper, minced garlic, and dried dill. Stir and sauté for another 2 minutes to bring out the aromas.
Pour in the vegetable stock and add 1–1 1/2 teaspoons salt. Cover and bring to a boil, then cook until the carrots are just beginning to soften, about 10 minutes.
Add the diced potatoes, cover, and simmer until the potatoes are fork-tender, about 10 more minutes.
Form the dumplings by dropping teaspoons of the dough into the boiling soup one at a time, taking care to space them so they don’t stick together. When all the dough has been added, cover and simmer gently for 8–10 minutes until the dumplings are cooked through.
Stir in the chopped fresh parsley, then taste and adjust seasoning with additional salt and pepper if needed.
Serve hot. This soup is hearty, nutritious, and packed with vegetables and flavor—an ideal comfort meal.
Vegetable Dumpling Soup Recipe
Vegetable Dumpling Soup Recipe
A flavorful, vegetarian comfort soup with tender vegetables and pillowy dumplings.
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 celery with leaves, 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 (adjust to taste)
- 1/2 cup fresh parsley, chopped
Instructions
- Prepare the dumpling dough by mixing the flour and 1/2 tsp salt, then add the water and stir until a soft dough forms. Stir in 1 tablespoon olive oil and set aside.
- Heat a heavy-bottomed pot over medium-high heat.
- Add 1 tablespoon olive oil and the diced onion; sauté 2–4 minutes until softened.
- Add the carrots and celery and sauté about 5 minutes.
- Add the bay leaves, pepper, minced garlic, and dried dill; stir and cook for 2 minutes.
- Pour in the vegetable stock and add 1–1 1/2 teaspoons salt. Cover and bring to a boil, cooking until the carrots begin to soften (about 10 minutes).
- Add the diced potatoes, cover, and simmer until fork-tender, about 10 minutes.
- Drop dumplings by the teaspoon into the boiling soup, spacing them to prevent sticking. When all dumplings are added, cover and simmer gently for 8–10 minutes until cooked through.
- Stir in the chopped parsley and adjust seasoning with salt and pepper to taste.
- Ladle into bowls and serve hot. Enjoy!
Nutrition
Calories: 213 kcal | Carbohydrates: 34 g | Protein: 5 g | Fat: 7 g | Saturated Fat: 1 g | Sodium: 2634 mg | Potassium: 916 mg | Fiber: 6 g | Sugar: 6 g | Vitamin A: 10433 IU | Vitamin C: 33 mg | Calcium: 92 mg | Iron: 6 mg
Recipe inspired by Vegansandra (original source acknowledged).