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Homemade Vegan Dumpling Soup photo

Vegan Dumpling Soup

This Vegan Dumpling Soup is a cozy hug in a bowl! Packed with fluffy dumplings and hearty vegetables, it’s the ultimate comfort food.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Soup
Cuisine: Vegan
Ingredients Equipment Method Notes

Ingredients
  

For the Dumplings:
  • 7 oz Potatoes peeled and boiled
  • 3.5 oz All-purpose flour or gluten-free flour blend
  • 1 Tbsp Corn starch
  • 1 tsp Baking powder
  • 1 tsp Dried parsley
  • 1 tsp Salt
  • 1 Tbsp Olive oil
For the Soup:
  • 1 small Onion
  • 2 cloves Garlic minced
  • 2 medium Carrots chopped
  • 1 small Celery root (Celeriac) chopped
  • 2 Celery stalks chopped
  • 1 small Parsnip chopped
  • 14 oz Cannellini or White beans canned
  • 3.5 oz Green peas frozen or canned
  • 4 cups Veggie broth
  • 2 Tbsp Parsley fresh, chopped
  • 1 tsp Saffron threads optional
  • Salt and Pepper to taste

Equipment

  • Mixing bowls
  • Pot
  • Wooden spoon
  • Knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Slotted spoon

Method
 

Instructions
  1. In a mixing bowl, mash your peeled and boiled potatoes until smooth. Add the all-purpose flour, corn starch, baking powder, dried parsley, salt, and olive oil to the bowl. Mix until a dough forms. If the dough is too sticky, add a little more flour until it reaches a workable consistency. Set aside.
  2. In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes.
  3. Next, add the chopped carrots, celery root, celery stalks, and parsnip to the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
  4. Add the veggie broth to the pot, and bring to a gentle simmer. Stir in the canned cannellini beans and green peas. Season with salt and pepper to taste.
  5. With the broth simmering, use a spoon to scoop out pieces of the dumpling dough, about 1 tablespoon each. Gently drop them into the broth, being careful not to overcrowd the pot.
  6. Cover the pot and let the dumplings cook for about 10-12 minutes, or until they have puffed up and cooked through. They should be fluffy and light!
  7. Once the dumplings are cooked, stir in the fresh parsley and saffron (if using) for that beautiful golden color. Adjust the seasoning with more salt and pepper if needed.

Notes

  • For gluten-free dumplings, use a gluten-free flour blend.
  • This soup is best enjoyed fresh; store leftovers in an airtight container for up to 4 days.
  • Feel free to customize the vegetables based on what you have on hand.