Vegetable Dumpling Soup

Vegetable Dumpling Soup Recipe

By Hot For Food

🔪Prep Time: 25 minutes

👩‍🍳Cook Time: 37 minutes



1 C all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/4 tsp dried oregano

1/4 tsp dried basil

2 tbsp vegetable oil

1/2 C warm water


1 C finely chopped onion

1 C finely chopped carrot

1 C finely chopped celery

1 tbsp vegetable oil

2 garlic cloves, minced

1 tsp fresh thyme (or 1/2 tsp dried thyme)

1 tsp dried sage

1 tsp dried dill

1 tsp ground black pepper

2 C potatoes, peeled and diced

3 vegan “chicken” flavoured bouillon cubes

6 C hot water (can substitute low-sodium vegetable stock for water and bouillon)

1/2 C frozen peas

1 C finely chopped kale

1/2 C roughly chopped parsley

sea salt, to taste


1Make the dough first by stirring together flour, baking powder, sea salt and herbs. Then create a well in the centre of the mixture and pour oil and warm water in. Fold together with a spatula until well combined and sticky. It will be wet and sticky, but it should form a mound or ball. Let it rest in the bowl covered with a tea towel while you prepare the soup.

2Heat a stock pot over medium heat and sauté onion, carrot, and celery in vegetable oil for 4 to 5 minutes. Then add minced garlic, thyme, sage, dill, and ground black pepper and stir together for another 2 minutes.

3Stir in potatoes for 2 minutes. Add stock and bring to a boil. Cook the potatoes until fork tender and soft for about 8 to 10 minutes.

4Once boiling, you’ll dollop small spoonfuls of dough into the soup. They will float to the surface and puff up. Cook for about 8 to 10 minutes.

5In the last 2 minutes of the dumplings cooking, add peas, kale, and parsley. You may need to add more salt if you’ve used a low-sodium vegetable stock but I find the “chicken” flavored bouillon to be plenty salty. Serve immediately!

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