• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
My Pure Plants
  • Home
  • Recipes
  • About us
    • Contact us
    • Media & Press
  • Meal Plans
    • FREE 7-day Vegan Meal Plan (Only Easy Recipes!)
    • Quick Vegan Meals
    • Vegan Christmas Dinner
    • Vegan Thanksgiving Dinner
  • Ingredient Guides
    • Eggplant
    • Oyster Mushrooms
    • TVP
menu icon
go to homepage
  • Recipes
  • Entrees
  • Soups
  • About us
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Entrees
    • Soups
    • About us
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home > Vegan Soups

    Vegan Dumpling Soup

    By Nandor Barta on 03/23/2023 - May contain affiliate links. Please read our disclosure.

    Jump to Recipe Print Pin

    This is the best vegan dumpling soup that you will ever try. It is veggie-packed, light yet filling and comforting. Made with potatoes, carrots, celery, white beans, green peas, and a blend of herbs, this satisfying vegetable soup with dumplings is ready to eat in just 35 minutes. It is also super easy to store and reheat for later!

    A white plate with dumplings, chopped veggies, green herbs, white beans, and green peas in a vegetable broth soup. A spoon is placed in it. The remaining soup is in a red white enameled Dutch oven next to it.

    There is nothing quite like a warm and cozy soup for lunch or dinner. Be sure to check out our other vegan soup recipes, such as our vegan minestrone soup, vegan white bean soup, and vegan chicken noodle soup.

    Jump to:
    • What to expect from this recipe?
    • Ingredients
    • Instructions
    • Cooking tips
    • Variations
    • Serving ideas
    • Equipment
    • Storing tips
    • FAQs
    • More vegan soup recipes
    • Vegan Dumpling Soup

    What to expect from this recipe?

    Unlike many other recipes, we do not use heavy cream or coconut milk to thicken this soup. Instead, our soup recipe is incredibly light, closer to a clear vegetable soup. It will fill you up without weighing you down!

    We load this vegan dumpling soup with celery stalks and root, carrots, parsnips, white beans, and green peas and boil it in a vegetable broth with onion, garlic, and parsley.

    We use potatoes to make the dumplings, giving them a much better flavor compared to simple vegan dumplings made from flour and water. In addition to the fresh chopped parsley we add to the soup, we also add dried parsley to the dumplings to give them a delicious flavor that matches that of the soup.

    The natural flavor and aroma will have your mouth watering and your belly craving for more! Here is why you will love this recipe:

    • It is easy to make and ready in just half an hour.
    • It does not require any fancy equipment or ingredients. You can easily find everything you need in your neighborhood grocery store.
    • The entire recipe is prepared in one pot, saving you time from doing multiple dishes!
    • It is full of flavor and filling, yet not too heavy.
    • You can easily customize it to your taste with other vegetables and herbs.
    • It freezes well, so you can cook a large batch at once and save some for later!
    Dutch oven with dumplings, chopped veggies, green herbs, white beans, and green peas in a vegetable broth soup.

    A heart shape puzzle of vegetables with a text overlay saying 7-day meal plan
    FREE 7-Day Vegan Meal Plan

    Subscribe to our newsletters and download it right now.

    Ingredients

    In this recipe, we use cooked potatoes to make the dumplings and a variety of vegetables and herbs for the soup. If you want to customize the soup’s ingredients, we will provide more ingredient and recipe ideas in the Variations section.

    The ingredients of vegan dumpling soup are in small glass bowls like white beans, green peas, chopped celery, sliced carrots, chopped potatoes, chopped parsnip, celeriac root, flour, veggie broth, onion and fresh green herbs
    • Olive oil
    • Onion (small, yellow onion)
    • Garlic cloves
    • Carrots (medium)
    • Celeriac (small) – This is also known as celery root.
    • Celery stalk
    • Parsnip (small)
    • Cannellini beans – You can also use canned white beans.
    • Green peas (frozen)
    • Veggie broth
    • Parsley
    • Saffron seklice – It is optional to make the soup golden yellow. You can substitute it with a mix of sweet paprika powder and turmeric 1:1.
    • Salt and pepper

    Vegan dumplings

    • Potatoes
    • All-purpose flour – You can also use a gluten-free flour blend to make it gluten-free.
    • Corn starch
    • Baking powder
    • Dried parsley

    🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

    Instructions

    Preparing the ingredients

    1. Peel and finely chop the onion and the garlic cloves.
    2. Peel and slice the carrot, celeriac, celery stalk, and parsnip.
    3. Peel, chop, and cook the potatoes in boiling water.

    Making vegan dumplings

    1. Use a fork to break up the cooked potatoes in a bowl. You can also put the potatoes through a potato ricer if you have one. Only do this step if the potatoes are not too hot and steaming. Wait a bit for them to cool down.
    A glass bowl with mashed potato and a fork.
    1. Add the flour, cornstarch, baking powder, dried parsley (optional), and salt.
    A glass bowl with flour, mashed potato and salt.
    1. Use your hands to mix and knead the dumpling dough until it turns into a ball. The more you work it, the less sticky it will be. Don’t add anything if it doesn’t come together, just keep kneading. After approx. 5 minutes, it should look similar to the photo below.
    A glass bowl with a ball shaped dumpling dough.
    1. Using your hands and roll approx. two tablespoons of the dough into a small ball. The baking powder will expand the dumplings, so they will be approx. 20-30% larger than the initial size.
    A measuring spoon for one tablespoon with a round ball of dumplings dough.

    5. Repeat until you finish the remainder of the dough. You should have nine vegan dumplings at the end.

    9 dumplings on a black plate.

    Making vegan dumpling soup

    1. Preheat your Dutch oven or stockpot (or any other heavy-bottomed pot) over medium heat. Add the olive oil and chopped onion and cook for approximately 2-3 minutes until tender.
    2. Add the finely chopped garlic. Stir and cook for one minute.
    3. Add the chopped celery, carrot, celeriac, and parsnip. Stir and cook for another 4-5 minutes.
    Red white enameled Dutch oven with chopped carrots, celery stalks, celeriac root and parsnip,
    1. Add the chopped parsley, saffron seklice (optional), salt, and black pepper. Stir well.
    Red white enameled Dutch oven with chopped carrots, celery stalks, celeriac root, parsnip, and a large bunch of fresh green herbs,
    1. Add the vegetable broth and bring the soup to a boil.
    Red white enameled Dutch oven with chopped veggies and green herbs in a light vegetable broth.
    1. Add dumplings and cook the soup for approximately 5-6 minutes, ensuring it is constantly boiling (increase the heat if needed).
    Dutch oven with dumplings, chopped veggies and green herbs in a light vegetable broth.
    1. Add the frozen peas and cook for an additional 3-4 minutes.
    2. Lastly, add the cannellini beans (or canned, drained white beans) and cook for 1-2 minutes.
    Dutch oven with dumplings, chopped veggies and green herbs in a light vegetable broth. A wooden spoon is holding white beans and green peas to be added.

    Cooking tips

    • Cook the dumplings separately from the soup – There are three reasons to do that: 1) you do not have a large enough stockpot, 2) you are making dumplings for the first time and are concerned about timing and consistency, or 3) you are working with gluten-free flour. Since the starch content can seep into the soup and thicken it more than you want it to.
    • Make sure to cut the vegetables evenly so that they soften at the same time.
    • Increase the soup’s heat if needed to ensure it is constantly simmering and bubbly.
    • Don’t make dumplings with hot, cooked potatoes. It is tough to knead something hot. Wait for the potatoes to cool down so it is safe to touch them.
    Two white plates with dumplings, chopped veggies, green herbs, white beans, and green peas in a vegetable broth soup. A spoon is placed in it.

    Variations

    Our recipe is just one of the many ways you can make vegan dumpling soup! This dish is super customizable, so you can pack it with the vegetables and seasonings of your choice. Here are a few more ways you can make your soup:

    • Other vegetables: Try this vegan dumpling soup recipe with other vegetables such as squash, mushrooms, zucchini, green beans, asparagus, cauliflower, broccoli, cabbage, kale, spinach, or collard greens. You can also try other root vegetables such as turnip, kohlrabi, or rutabaga.
    • Other seasonings: Spruce up the flavor of your dumplings by adding dry herbs such as thyme, basil, oregano, rosemary, or sage (or a combination of all of the above)! We use dried thyme in our vegan chicken and dumplings recipe.
    • Other dumplings: Swap out the dumplings for other delicious alternatives like vegan sweet potato gnocchi, or for Asian flavors try vegan wontons or pot stickers.
    A white plate with dumplings, chopped veggies, green herbs, white beans, and green peas in a vegetable broth soup. A spoon is placed in it. The remaining soup is in a red white enameled Dutch oven next to it.

    Serving ideas

    This soup is already a filling meal on its own, so you do not need any sides! However, to make your meal even more delicious, consider these serving ideas:

    • With sides: Make your vegan dumplings soup more filling by serving your soup with a fresh, crisp salad or slice of sourdough bread.
    • With toppings: To add additional flavor, top your soup with scallion or cilantro. Or, spice it up by topping your soup with chilies. A swirl of vegan spinach pesto can also kick it up a notch.
    Two white plates with dumplings, chopped veggies, green herbs, white beans, and green peas in a vegetable broth soup. A spoon is placed in it. The remaining soup is in a red white enameled Dutch oven next to it.

    Equipment

    • Cast-iron Dutch oven – We used a 3-quart / 2.8-liter enameled oven.
    • Stockpot – Or any other heavy-bottomed pot if you do not have a Dutch oven.
    • Potato ricer – This is another option to break up the potatoes for the dumplings.

    Storing tips

    Have leftovers or want to make batches of your vegan dumplings soup in advance? The good news is that you can easily store this soup in the refrigerator and the freezer. However, no matter where or how you choose to store your leftovers, it is crucial that you first let them cool down to room temperature!

    • In the refrigerator: Once the soup has cooled to room temperature, move it to an airtight container and store it in the fridge for 3-4 days.
    • In the freezer: Once the soup has cooled to room temperature, move it to a freezer-safe container or ziplock bag and freeze for up to six months.
    • Reheating: If refrigerated, reheat in a small saucepan over medium heat or the microwave. If frozen, thaw the soup overnight in the refrigerator before reheating it on the stove or microwave. We do not recommend reheating frozen soup as it will cause the dumplings to fall apart.
    A white plate with dumplings, chopped veggies, green herbs, white beans, and green peas in a vegetable broth soup. A spoon is placed in it.

    FAQs

    How to stop dumplings from falling apart when cooked?

    The dough should be well-kneaded, so the gluten can be activated to glue it together. Don’t overcrowd the pot, so they have enough space to expand. Don’t cook it longer than necessary, as they will fall apart. And finally, gently add them to simmering, bubbly water/soup using a spoon.

    How do you know when the dumplings are done?

    You can consider your dumplings done when the outside is fork-tender and the interior is dry. Sometimes it is difficult to tell. Removing a dumpling and cutting it in the center to check is the best way.

    More vegan soup recipes

    We have many creamy vegan soups as well as light vegetable soups. Let us know which one is your favorite.

    • A white plate with noodles, spinach leaves, green peas, carrots slices in a thin soup. Leftover with red Dutch oven is next to it.
      Vegan Chicken Noodle Soup
    • White bowl with a red soup full of red kidney beans, chickpeas, potatoes, carrots and shell pasta. It is topped with fresh parsley. A spoon is taking a carrot.
      Easy Vegan Minestrone Soup (Gluten-free)
    • Vegetarian Goulash (Authentic Hungarian Bean Goulash)
    • Light yellow soup served in two white bowls full of large white beans, croutons, carrot slices, and diced potatoes. It is sprinkled with freshly chopped herbs.
      Lemony Vegan White Bean Soup
    • 2 black bowls with orange liquid, beans, corn, chopped tomaotes, mince, avocado slices, chopped spring onion, lime slices, and tortilla chips. Half of avocado and more tortilla chips are scattered around
      Vegan Taco Soup in 20 minutes!

    THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.  

    Different colorful vegetables drawn as icons on an orange background in a shape of a heart.

    ⇒ GET OUR FREE 7-DAY VEGAN MEAL PLAN E-BOOK NOW! OR CHECK OUT ALL VEGAN MEAL PLAN RECIPES! ⇐

    A white plate with dumplings, chopped veggies, green herbs, white beans, and green peas in a vegetable broth soup. A spoon is placed in it.

    Vegan Dumpling Soup

    Nandor Barta
    This is the best vegan dumpling soup that you will ever try. It is veggie-packed, light yet filling and comforting. Made with potatoes, carrots, celery, and a blend of herbs, this satisfying vegetable soup with dumplings is ready to eat in just 35 minutes. It is also super easy to store and reheat for later!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Course Soup
    Servings 4 servings
    Calories 456kcal

    Equipment

    • Cast-iron Dutch Oven (3-quart / 2.8 liter)
    • Potato masher ricer
    • Stockpot

    Ingredients
     
     

    Vegan dumplings

    • 7 oz Potatoes
    • 3.5 oz All-purpose flour or gluten-free flour blend
    • 1 Tbsp Corn starch
    • ½ tsp Baking powder
    • ½ tsp Dried parsley
    • ½ tsp Salt

    Vegetable Soup

    • 1 Tbsp Olive oil
    • ½ Onion (small)
    • 2 cloves Garlic
    • 2 Carrots (medium)
    • 1 Celery root aka Celeriac small
    • 2 Celery stalk
    • 1 Parsnip (small)
    • 14 oz Cannellini or White beans canned
    • 3.5 oz Green peas (frozen or canned)
    • 4 cup Veggie broth
    • 2 Tbsp Parsley (fresh) chopped
    • ¼ tsp Saffron seklice optional – use 1:1 sweet paprika powder and turmeric (for the golden yellow color)
    • Salt and Pepper to taste
    Prevent your screen from going dark
    EXCLUSIVE 5-ingredient recipes for busy home cooks that are ready in 15 minutes!Check out our Express Vegan Cookbook!

    Instructions
     

    Preparing the ingredients

    • Peel and chop the onion and garlic (finely).
    • Peel and slice carrot, celeriac, celery and parsnip.
    • Peel and chop potatoes. Boil water in a kettle and cook chopped potatoes in lightly salted boiling water until tender.
    • Making vegan dumplings
    • Place the cooked (room temperature, not hot) potatoes in a large bowl. And mash them with a fork. Or use a potato ricer.
    • Add flour, cornstarch, baking powder, dried parsley, and salt.
    • Mix with your hands. Knead the dough for approx. 5 minutes. It needs time to come together. The more you work it, the less sticky it will be.
    • Form a small ball from the dough (approx. 2 Tbsp) between your palms. Continue this until you have no more dough left.

    Cooking the vegetable soup with the dumplings

    • Preheat your Dutch oven or stockpot over medium heat. Add olive oil and chopped onion. Cook them for approx. 2-3 minutes until they are tender.
    • Add finely chopped garlic. Stir and cook for a minute.
    • Add chopped celery, carrot, celeriac and parsnip. Stir and cook for another 4-5 minutes.
    • Add chopped parsley, saffron substitute, salt and black pepper. Stir well.
    • Add vegetable broth. Bring the soup to a boil.
    • Gently place the dumplings in the soup. Cook for 5-6 minutes. If needed, increase the heat (make sure it's constantly simmering and bubbly).
    • Add frozen green peas and cook for 3-4 minutes.
    • Add canned, drained white beans. Cook for 1-2 minutes.
    Tried this recipe? Can we see it?Please share a picture with us by uploading an image to Pinterest below ours.

    Video

    Nutrition

    Nutrition Facts
    Vegan Dumpling Soup
    Amount Per Serving (1 serving)
    Calories 456 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 1g6%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Sodium 1486mg65%
    Potassium 1626mg46%
    Carbohydrates 88g29%
    Fiber 15g63%
    Sugar 11g12%
    Protein 18g36%
    Vitamin A 5965IU119%
    Vitamin C 45mg55%
    Calcium 238mg24%
    Iron 7mg39%
    * Percent Daily Values are based on a 2000 calorie diet.
    28 shares

    Reader Interactions

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Portrait of Emese and Nandi My Pure Plants

    Hi, we are Emese Maczkó and Nándor Barta, the founders and recipe creators behind My Pure Plants. We are sharing our knowledge and expertise in vegan recipes and encourage you to try home-cooked meals using locally-sourced, organic, whole foods.

    More about us →

    Reader Favorites

    • A large white bowl with white rice and sticky brown battered strips on top sprinkled with sesame seeds, orange peels and chopped spring onion
      Crispy Vegan Orange Chicken (Copycat Panda Express)
    • Lots of spring rolls cut in half and arranged in a semi-circular dish facing upwards around a brown dipping sauce.
      Crispy Rice Paper Spring Rolls
    • A burger with layers of green ruffled lettuce, yellow sauce, thin cheese slices, dark brown burger patty twice, sliced pickles and white chopped onion.
      Meaty Vegan TVP Burger (Big Mac Style)
    • Copycat IKEA Veggie Balls

    Spring Recipes

    • A bowl of green soup sprinkled with vegetable crisps and white swirls.
      The Easiest Cream of Spinach Soup (Vegan)
    • White bowl with fettuccine pasta covered in green sauces sprinkled with yellow flakes and a pair of basil leaves. A fork is next to the bowl.
      Creamy Spinach Pasta Sauce
    • A white plate with a slice of lasagna where you can see the layers of red sauce, pasta sheets and a white ricotto and chopped spinach leaves.
      Easy Vegan Spinach Lasagna with Tofu Ricotta
    • Small white bowl with a chunky green paste and a fresh basil leaf on the side.
      Vegan Spinach Pesto (Nut-free)

    Footer

    ^ back to top

    About

    • Contact
    • About
    • Media & Press
    • Privacy Policy
    • Terms & Conditions
    • Nutritional disclaimer
    • General Disclaimer

    Categories

    • Vegan Main Dishes
    • Vegan Soups
    • Vegan Desserts
    • Vegan Pasta Sauces
    • Vegan Sides

    Seasonal

    • Vegan Lentil Loaf
    • Vegan Shredded Chicken
    • Chickpea Mushroom Curry
    • Hokkaido Pumpkin Soup
    • Vegan Bechamel

    Quick links

    • TVP Recipes
    • Quick Vegan Meals
    • Creamy Vegan Soups
    • Rice Paper Recipes
    • Oyster Mushroom Recipes

    This website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    Copyright © 2018-2022

    28 shares