Vegan Dumpling Soup

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.

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!

Course Soup

Cuisine Dairy-free, Gluten-free, Mediterranean, Nut-free, Soy-free, Vegan, Vegetarian

Keyword vegan dumpling soup, vegetable soup with dumplings

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 456kcal

Author Nandor Barta

Equipment

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

US Customary - Metric

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.

Video

Nutrition