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Vegetable Dumpling Soup Recipe

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★★★★★

4.5 from 55 reviews

A hearty and comforting Vegetable Dumpling Soup featuring a rich, smoky vegetable broth filled with tender mixed vegetables and fluffy vegan dumplings made from scratch. This versatile recipe allows for any combination of veggies you have on hand, making it a perfect way to use leftover produce. The dumplings are light and fluffy, absorbing the flavorful broth to deliver a warm and satisfying meal ideal for chilly days.

Ingredients

Scale

For the Soup

  • 2 tablespoons olive oil
  • 1 medium fennel bulb, diced (optional)
  • 2 Yukon gold potatoes, peeled and diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon turmeric
  • 6 cups vegetable broth
  • Salt and pepper to taste

For the Vegan Dumplings

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup olive oil
  • 2/3 cup homemade vegan cashew buttermilk (or any plant-based buttermilk)
  • 2 tablespoons fresh chopped herbs (parsley, thyme, or chives)

Instructions

  1. Prepare the Soup Base: Heat olive oil in a large pot over medium heat. Add diced fennel, potatoes, carrots, celery, and onion, sautéing until vegetables begin to soften, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
  2. Add Seasoning and Broth: Mix in tomato paste, smoked paprika, chili powder, and turmeric to coat the vegetables evenly, cooking for 2 minutes. Pour in the vegetable broth, season with salt and pepper, and bring the soup to a gentle boil.
  3. Simmer the Vegetables: Reduce heat to low and let the soup simmer uncovered while preparing the dumpling dough, allowing the vegetables to soften fully, approximately 10-15 minutes.
  4. Make the Dumpling Dough: In a mixing bowl, combine flour, baking powder, and salt. Add olive oil and vegan cashew buttermilk, stirring with a spoon until a soft dough forms. Fold in fresh chopped herbs.
  5. Add Dumplings to Soup: Using a spoon, drop small spoonfuls of the dumpling dough evenly onto the surface of the simmering soup. Do not stir; let dumplings sit on top.
  6. Cook Dumplings: Cover the pot with a lid and let the dumplings steam and cook through for about 15 minutes, or until they are puffed up and set. Avoid lifting the lid during this time to ensure proper cooking.
  7. Serve: Once dumplings are cooked, gently ladle soup and dumplings into bowls. The dumplings will have absorbed flavors from the vegetable broth, creating a rustic, comforting dish perfect for winter.

Notes

  • You can omit fennel or substitute with other vegetables like bell peppers or green beans based on preference.
  • Use Yukon gold potatoes or any starchy potato for the best texture in soup.
  • Dumplings can be made with gluten-free flour blends for those with gluten intolerance, but texture may vary.
  • Prepare the soup base ahead of time and refrigerate, then add fresh dumplings when reheating for a quick meal.
  • Fresh herbs added to dumplings can be varied; dill or basil also work well.
  • If vegan cashew buttermilk is unavailable, use store-bought plant-based milk mixed with a teaspoon of lemon juice as a substitute.

Keywords: Vegetable Dumpling Soup, vegan dumplings, vegetable soup, homemade dumplings, vegan soup, winter soup, plant-based soup

Find it online: https://tastybynova.com/vegetable-dumpling-soup-recipe/