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Vegetable Soup with Vegan Dumplings

This easy and healthy homemade soup with vegan dumplings is tasty, and comforting. Bonus! You won't spend all day in the kitchen making this.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 5
Calories: 316 kcal
Course: Soup
Cuisine: Vegan

Ingredients

For the dumplings:
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 1 tsp fresh thyme
  • 1/4 tsp cracked pepper
  • 2 tbsp olive oil
  • 1/2 cup warm water
For the 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 tbsp all-purpose flour heaped
  • 1 tsp sea salt
  • 1 tsp Fresh cracked pepper
  • 1 tsp fresh thyme
  • 1 tbsp. vegetable stock paste mixed with 1 1/2 cups boiling water
  • 7 cups boiling water

Instructions

    Cup of Yum
  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.  Using a spatula fold together until sticky and well combined.  It will be wet and sticky but this is what you're looking for. Form into a ball and place a tea towel on top and let it rest while you make your soup.
  2. To a large pot add your olive oil and heat on medium heat for 1 minute before adding onions.  Cook the onions for 7-8 minutes or until translucent.  To the pot add your carrots, celery and green onion.  Cook them for 7-8  minutes while stirring often to avoid burning.  Scrape any brown bits that develop at the base of the pot with a wooden spoon.
  3. To the pot, add your vegan butter and let it melt.   Add your flour and stir till everything is coated. Now season with salt and pepper and add your fresh thyme. Give everything one more stir to ensure everything is well coated with flour.  Increase heat to high and add 1 tbsp of vegetable stock paste + 1 1/2 cups of boiling water to the pot.  Stir and scrape any loose bits from the bottom of the pan.  Once your water has almost reduced and the rest of the water and bring soup to a boil. Cook till the vegetables are tender.
  4. Grab your dough mixture and using a tbsp. 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 tbsp. Cook for around 5 minutes before removing from heat.
  5. Serve with fresh dill and your favourite vegan sour cream!

Notes

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

Nutrition Information

Serving 5 Calories 316kcal (16%) Carbohydrates 45.1g (15%) Protein 6g (12%) Fat 12.9g (20%) Saturated Fat 3.7g (19%) Polyunsaturated Fat 1.6g Sodium 892.2mg (37%) Fiber 3.2g (13%) Sugar 2.8g (6%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 316

% Daily Value*

Serving 5
Calories 316kcal 16%
Carbohydrates 45.1g 15%
Protein 6g 12%
Fat 12.9g 20%
Saturated Fat 3.7g 19%
Polyunsaturated Fat 1.6g 9%
Sodium 892.2mg 37%
Fiber 3.2g 13%
Sugar 2.8g 6%

* Percent Daily Values are based on a 2,000 calorie diet.