Vegan Dumpling Soup
Vegan Dumpling Soup is one of those soul-soothing meals that feels like a warm hug on a chilly day. Imagine tender, fluffy dumplings floating in a rich, flavorful vegetable broth packed with wholesome ingredients like cannellini beans, fresh parsley, and a medley of root veggies. This recipe is not only comforting but also nourishing and incredibly satisfying, making it perfect for cozy dinners or anytime you crave something hearty and wholesome.
What makes this soup truly special is how approachable it is to make. Whether you’re a seasoned vegan cook or just starting out, these dumplings come together easily with pantry staples and fresh veggies that add layers of flavor and texture. Plus, the subtle hint of saffron (or a paprika-turmeric blend for color) adds a lovely golden hue and a delicate aromatic touch that elevates the whole dish. Let’s dive into why you’ll love this Vegan Dumpling Soup and how simple it is to whip up a batch yourself!
Reasons to Love Vegan Dumpling Soup
- Comforting and Filling: The combination of fluffy dumplings and hearty beans makes this soup a satisfying meal that keeps you full and energized.
- Wholesome Ingredients: Loaded with root vegetables, cannellini beans, and green peas, this soup is packed with fiber, vitamins, and plant-based protein.
- Easy to Customize: Whether you use gluten-free flour, swap in your favorite vegetables, or adjust seasonings, this recipe is versatile and forgiving.
- Perfect for Meal Prep: It stores beautifully and reheats well, making it an ideal choice for busy weeknights or leftovers.
- Freezer-Friendly Dumplings: You can make extra dumplings ahead of time and freeze them for a quick addition to any future soups or stews.
- Vibrant and Delicious: The saffron or paprika-turmeric blend gives the broth a beautiful golden color and subtle depth of flavor.
Ingredients at a Glance
- 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
- 1 tbsp olive oil
- 1 small onion
- 2 cloves garlic
- 2 medium carrots
- 1 small celery root (celeriac)
- 2 celery stalks
- 1 small parsnip
- 14 oz canned cannellini or white beans
- 3.5 oz green peas (frozen or canned)
- 4 cups vegetable broth
- 2 tbsp fresh parsley, chopped
- ½ tsp saffron threads (optional) or 1:1 sweet paprika powder and turmeric for color
- Salt and pepper to taste
Tools & Equipment Needed
- Large pot or Dutch oven: For cooking the soup and simmering the dumplings.
- Mixing bowl: To prepare the dumpling dough.
- Vegetable peeler and knife: For prepping the root vegetables.
- Cutting board: To safely chop ingredients.
- Measuring cups and spoons: For accurate ingredient portions.
- Wooden spoon or ladle: To stir the soup and gently add dumplings.
- Colander or sieve: To rinse canned beans and peas.
Vegan Dumpling Soup, Made Easy
Step 1: Prep the Vegetables
Peel and dice the potatoes, carrots, celery root, and parsnip into small, bite-sized pieces. Finely chop the onion and mince the garlic cloves. Chop the celery stalks into thin slices. Set all the veggies aside.
Step 2: Make the Dumpling Dough
In a mixing bowl, combine the all-purpose flour (or gluten-free flour blend), corn starch, baking powder, dried parsley, and salt. Add the olive oil and about 5 oz of mashed potatoes (reserve some potatoes for the soup). Mix until a soft dough forms. If it feels too dry, add a splash of water; if too sticky, add a bit more flour. Set the dough aside to rest while you prepare the soup base.
Step 3: Sauté the Aromatics and Vegetables
In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, cooking until fragrant and translucent, about 3-4 minutes. Add the diced carrots, celery root, celery stalks, parsnip, and the remaining diced potatoes. Stir for a few minutes to combine flavors.
Step 4: Add Broth and Simmer
Pour in the vegetable broth along with your saffron threads or the paprika-turmeric mixture to give the broth a gorgeous golden color. Season with salt and pepper to taste. Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 15 minutes, or until the veggies are tender.
Step 5: Form and Cook the Dumplings
Using a teaspoon, scoop small portions of the dumpling dough and gently drop them into the simmering soup. Cover the pot and cook for 10-12 minutes, or until the dumplings are puffed up and cooked through. Avoid stirring too much to keep the dumplings intact.
Step 6: Add Beans and Peas
Rinse and drain the cannellini beans and green peas, then add them to the soup. Cook for an additional 5 minutes to warm through.
Step 7: Finish with Fresh Parsley
Stir in the chopped fresh parsley for a burst of color and freshness. Taste and adjust seasoning if needed.
Step 8: Serve and Enjoy
Ladle the soup into bowls and enjoy immediately while warm and comforting. This Vegan Dumpling Soup pairs wonderfully with crusty bread or a fresh green salad.
If You’re Out Of…
- Potatoes: Use sweet potatoes or cooked squash for a different twist.
- All-purpose flour: Substitute with a gluten-free blend or chickpea flour.
- Corn starch: Use arrowroot powder or potato starch.
- Baking powder: Omit if necessary; dumplings will be denser but still tasty.
- Dried parsley: Replace with dried thyme or oregano.
- Celery root: Use extra celery stalks or omit if unavailable.
- Saffron: Use a blend of sweet paprika and turmeric as a cost-effective and flavorful alternative.
Chef’s Rationale
Each ingredient in this Vegan Dumpling Soup is thoughtfully chosen to balance texture, flavor, and nutrition.
- Potatoes: Provide a creamy base and help bind the dumplings while adding subtle earthiness.
- Dumpling dough: The combination of flour, corn starch, and baking powder ensures a light, airy texture.
- Root vegetables: Carrots, parsnip, and celery root contribute sweetness, depth, and a hearty bite.
- Cannellini beans and peas: Add plant-based protein and fiber, making the soup more filling.
- Saffron or spice blend: Adds a luxurious aroma and vibrant color that makes the soup visually appealing and delicious.
- Fresh parsley: Brightens the dish with a fresh, herbal note.
Store, Freeze & Reheat
This Vegan Dumpling Soup keeps well in the fridge for up to 3 days. Store it in an airtight container to maintain freshness. When reheating, warm gently on the stove over medium-low heat to prevent the dumplings from becoming tough.
To freeze, it’s best to freeze the soup and dumplings separately. Place the dumplings in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. The soup can be frozen in portions. Reheat the soup first, then add frozen dumplings and cook until heated through.
Frequently Asked Questions
Can I make the dumplings ahead of time?
Absolutely! You can prepare the dumpling dough and shape them ahead of time, then freeze them on a baking sheet. Once frozen, transfer to a freezer bag and store until ready to use. Just add them frozen to simmering soup when cooking.
Is this soup gluten-free?
It can be! Simply use a gluten-free flour blend in place of all-purpose flour and ensure your vegetable broth is gluten-free. The rest of the ingredients are naturally gluten-free.
Can I use canned vegetables instead of fresh?
While fresh vegetables give the best flavor and texture, canned or frozen vegetables like peas work well and save time. Just adjust cooking times to avoid overcooking canned veggies.
How do I store leftovers without the dumplings getting soggy?
Store the dumplings separately from the broth if you want to preserve their texture. If stored together, they will absorb liquid and become softer. Reheat them gently to keep them tender.
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If you loved this Vegan Dumpling Soup, don’t forget to save it to your recipe collection and share it with friends and family. It’s perfect for cozy nights and makes a thoughtful homemade meal to brighten anyone’s day. Tag your photos with #VeganDumplingSoup to show off your kitchen creations!
There you have it — a delightful Vegan Dumpling Soup recipe that’s as nourishing as it is delicious. With simple ingredients and straightforward steps, you can enjoy a bowl of warmth and comfort anytime. Whether you’re new to plant-based cooking or a seasoned pro, this soup is sure to become a staple in your recipe rotation.
So grab your apron, gather your veggies, and get ready to savor every cozy spoonful of this golden-hued goodness. Happy cooking!
Vegan Dumpling Soup
Ingredients
Equipment
Method
- Peel and dice the potatoes, carrots, celery root, and parsnip into small, bite-sized pieces. Finely chop the onion and mince the garlic cloves. Chop the celery stalks into thin slices. Set all the veggies aside.
- In a mixing bowl, combine the all-purpose flour (or gluten-free flour blend), corn starch, baking powder, dried parsley, and salt. Add the olive oil and about 5 oz of mashed potatoes (reserve some potatoes for the soup). Mix until a soft dough forms. Adjust consistency with water or flour as needed. Set the dough aside to rest.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, cooking until fragrant and translucent, about 3-4 minutes. Add the diced carrots, celery root, celery stalks, parsnip, and the remaining diced potatoes. Stir for a few minutes to combine flavors.
- Pour in the vegetable broth along with your saffron threads or the paprika-turmeric mixture to give the broth a gorgeous golden color. Season with salt and pepper to taste. Bring the soup to a gentle boil, then reduce the heat and let it simmer for about 15 minutes, or until the veggies are tender.
- Using a teaspoon, scoop small portions of the dumpling dough and gently drop them into the simmering soup. Cover the pot and cook for 10-12 minutes, or until the dumplings are puffed up and cooked through. Avoid stirring too much to keep the dumplings intact.
- Rinse and drain the cannellini beans and green peas, then add them to the soup. Cook for an additional 5 minutes to warm through.
- Stir in the chopped fresh parsley for a burst of color and freshness. Taste and adjust seasoning if needed.
- Ladle the soup into bowls and enjoy immediately while warm and comforting. This Vegan Dumpling Soup pairs wonderfully with crusty bread or a fresh green salad.
Notes
- Store dumplings separately from soup in the freezer to maintain texture.
- Use gluten-free flour to make this recipe gluten-free.
- Substitute sweet potatoes or cooked squash if out of regular potatoes.
- Adjust seasoning and vegetable choices to your preference for a personalized soup.
- Reheat gently to prevent dumplings from becoming tough.
