Vegetable Soup with Vegan Dumplings

Nothing says comfort food more than a big bowl of savoury soup with pillowy dumplings

Vegetable Soup with Vegan Dumplings
Photo: Maria Koutsogiannis

This hearty soup is healthy, warming, easy (yes, dumplings can be easy), and will become one of your winter go-to recipes. Dumplings can be made in a variety of ways such as baking, boiling, steaming, etc. For this recipe, we will be making vegan dumplings that can easily be added to your vegetable soup. They’re delicious!

Serves 5


Vegan dumplings

  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • ¾ tsp. salt
  • 1 tsp. fresh thyme
  • ¼ tsp. cracked pepper
  • 2 Tbsp. olive oil
  • ½ cup warm water

Vegetable soup

  • 1 Tbsp. olive oil
  • 1 medium-sized white onion, finely chopped
  • 2 celery stalks, finely chopped
  • 2 medium-sized carrots, finely chopped
  • 5 stems of green onion, finely chopped
  • 1 Tbsp. vegan butter
  • 1 heaping Tbsp. all-purpose flour
  • 1 tsp. sea salt
  • 1 tsp. fresh cracked pepper
  • 1 tsp. fresh thyme
  • 1 Tbsp. vegetable stock paste mixed with 1 ½ cups boiling water
  • 7 cups boiling water


  1. Start by making the dough. Combine your flour, baking powder, sea salt and herbs. Create a well in the center of your flour mixture and pour oil and warm water into the middle.
  2. Using a spatula, fold together until sticky and well combined. It will be wet and sticky but this is what you want.
  3. Form into a ball and place a tea towel on top and let it rest while you make your soup. To a large pot add your olive oil on medium heat for 1 minute before adding onions. Cook the onions for 7-8 minutes or until translucent. 
  4. To the pot add your carrots, celery and green onion. Cook for 7-8  minutes while stirring often to avoid burning.
  5. Scrape any brown bits that develop at the base of the pot with a wooden spoon. To the pot, add your vegan butter and let it melt.
  6. Add your flour and stir until everything is coated.
  7. Season with salt and pepper and add your fresh thyme.
  8. Give one more stir to ensure everything is well-coated with flour. Increase heat to high and add 1 Tbsp. of vegetable stock paste plus 1 ½ cups of boiling water to the pot.
  9. Stir and scrape any loose bits from the bottom of the pan.
  10. Once your water has almost reduced add the rest of the water and bring soup to a boil. Cook until the vegetables are tender.
  11. Grab your dough mixture and using a tablespoon begin scooping little balls and dropping them into the soup. It’s not an overly fancy or particular process, just make sure you’re using a tablespoon.
  12. Cook for around 5 minutes before removing from heat.
  13. Serve with fresh dill and your favourite vegan sour cream!


  1. Let the vegetable soup base simmer a lot to develop the flavour.
  2. Don’t skip on good quality herbs in your dumplings to really add a pop of flavour.
  3. Sweat your vegetables out on a lower heat rather than blasting them on high heat. This helps with the flavour as well.
  4. Switch up the vegetables in this recipe to whatever you have in your fridge – throw in kale, broccoli, squash, etc.

Nutrition facts per serving
Calories 228; protein 4 g; fat 11 g; carbs 28 g.

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