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Homemade Vegan Dumpling Soup photo

Vegan Dumpling Soup

This Vegan Dumpling Soup is a comforting bowl of warmth packed with fluffy dumplings and vibrant veggies!
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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 diced
  • 3.5 oz All-purpose flour or gluten-free flour blend
  • 1 Tbsp Corn starch
  • __ tsp Baking powder
  • __ tsp Dried parsley
  • __ tsp Salt
  • 1 Tbsp Olive oil
For the Soup:
  • 1 small Onion chopped
  • 2 cloves Garlic minced
  • 2 medium Carrots diced
  • 1 small Celery root (Celeriac) diced
  • 2 stalks Celery diced
  • 1 small Parsnip diced
  • 14 oz Cannellini or White beans canned
  • 3.5 oz Green peas frozen or canned
  • 4 cups Veggie broth
  • 2 Tbsp Parsley fresh, chopped
  • __ tsp Saffron optional
  • to taste Salt and Pepper

Equipment

  • Large Pot
  • Mixing bowls
  • Potato masher or fork
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

Method:
  1. Start by peeling and dicing the potatoes. Boil them in a pot of salted water until fork-tender, about 15-20 minutes. Drain and mash the potatoes until smooth. Allow them to cool slightly.
  2. In a mixing bowl, combine the mashed potatoes, flour, corn starch, baking powder, dried parsley, salt, and olive oil. Mix until a soft dough forms. If the dough is too sticky, add a bit more flour until it’s manageable. Set aside.
  3. While the dough is resting, dice the onion, garlic, carrots, celery root, celery, and parsnip.
  4. In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and garlic, sautéing until they become translucent and fragrant, about 3-5 minutes. Add the carrots, celery root, celery, and parsnip, cooking for another 5-7 minutes until they start to soften.
  5. Pour in the veggie broth and bring it to a gentle simmer. Add the cannellini beans and green peas, stirring to combine. If using saffron, add it now for a hint of color and flavor. Season with salt and pepper to taste.
  6. With your hands, shape the dumpling dough into small balls, about 1 inch in diameter. Gently drop them into the simmering soup. Cover the pot and let the dumplings cook for about 10-12 minutes, until they’re fluffy and cooked through.
  7. Once the dumplings are cooked, stir in the fresh parsley. Taste and adjust seasoning if necessary. Ladle the soup into bowls and enjoy the comforting warmth of your homemade Vegan Dumpling Soup!

Notes

  • To make gluten-free dumplings, use a gluten-free flour blend.
  • Feel free to customize the vegetables based on what's in season.
  • This soup can be stored in the fridge for up to 4 days.
  • For a spicier kick, add a pinch of red pepper flakes.
  • If the soup is too thick, add more broth to reach desired consistency.