Vegan Dumpling Soup Recipe

Share

This vegan dumpling soup recipe is the coziest bowl of comfort food! Hearty and delicious, this easy plant-based dumpling soup makes a great lunch or dinner idea.

This is one hearty meal prep soup recipe that’s perfect for fresh or frozen vegetables. 

This dairy free Spring Vegetable Dumplings soup is rich and creamy and is the perfect cozy spring time recipe. It is fairly simple to make and a huge pot is great to meal prep for the week. I made a big batch of this soup for Brett’s lunches and he loved it – and the below recipe yields about 6 quarts.  It also freezes well, so you can batch cook and divide into meals for later.

This Creamy Vegan Dumpling Soup Is:

• Bright
• Comforting
• Satisfying
• Herby
• Great for meal prepping, batch cooking, or making ahead
• Loaded with Flavor
• Vegan, Dairy Free, and has an easy Gluten Free Option!

Meal Prep Vegan Dumplings Soup

You can easily meal prep this vegan and dairy free spring vegetable soup recipe by following the below recipe and dividing it into a few equal portions to enjoy throughout the week. I love having a tasty homemade meal ready in my fridge during the busy weekdays.

By meal prepping this recipe, you can cook once and have perfectly portioned meals ready to go. I rely heavily on meal prepping and created a whole section of the site to recipes you can meal prep, batch cook, or make ahead.  Heat + eat, you’re all set!

What’s In This Vegan Spring Dumpling Soup Recipe?

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

• Extra virgin olive oil
• Onion
• Carrots
• Celery
• Potatoes
• Reduced Sodium Vegetable Stock or Bouillon
• Thyme
• Peas
• Parsley
• All Purpose Flour: for the dumplings.
• Baking Powder – for delicious and fluffy dumplings in each bite.
• Almond Milk: I like this shelf-stable almond milk, I always keep a few of these in my pantry or fridge and it’s great for recipes like this!  Make sure you use a plain unsweetened milk, or regular milk if you eat dairy.

How Do I Make Vegan Dumpling Soup?

1. In a large soup pot, add the olive oil, onion, and garlic. Saute on low heat for 5 to 6 minutes until the veggies become translucent. Add the carrots and celery and saute for an additional 3 minutes.
2. Add the potatoes, vegetable stock, salt, and thyme and bring to a boil. Reduce to a simmer and cook on low for 30 minutes until veggies are soft. Add the corn and peas and stir well.
3. Mix all the dumpling ingredients in a bowl, and knead a few times with your hands until the dough is well combined.
4. With a small scoop (I used a small melon baller) scoop 1 teaspoon of dough into the soup at a time. The dumplings should be roughly the same size. Add each dumpling to the soup until all the dough is gone.  Then add the fresh parsley and spinach. Cover the soup and simmer for an additional 15 minutes.  Dumplings should be cooked all the way through.
5. Serve with a fresh side salad, a slice of thick crusty bread, and enjoy!

One of the Best Soups With Frozen Veggies!

This soup is great to make with fresh or frozen veggies – add frozen corn, peas, spinach, to this recipes if you don’t have fresh!  This is a great clean out the freezer soup recipe for sure.

Other Filling Vegan Soup Recipes You’ll Love

Share This Vegan Dumpling Soup Recipe!

If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

Vegan Dumpling Soup

By Kelly Jensen

This vegan dumpling soup recipe is the coziest bowl of plant-based comfort food! Rich, thick, hearty, herby, and can be made gluten free. 

5 from 9 votes

Print Recipe Pin For Later Share

Cook Time 45 minutes mins

Total Time 45 minutes mins

Course Dinner, Lunch, Soup

Cuisine American

Servings 6 quarts

Calories 368 kcal

Ingredients

  

1x2x3x

For the Soup

• ▢ 1 tablespoon extra virgin olive oil
• ▢ 1 sweet onion diced
• ▢ 4 cloves garlic minced
• ▢ 4 carrots sliced
• ▢ 3 stalks celery chopped
• ▢ 4 potatoes diced
• ▢ 8 cups Vegetable Stock
• ▢ 1 teaspoon Sea Salt
• ▢ 1 teaspoon thyme
• ▢ 1 cup frozen peas
• ▢ 1/2 cup sweet corn
• ▢ 1/2 cup fresh parsley chopped
• ▢ 2 cups fresh spinach

For the Dumplings

• ▢ 2 cups all-purpose flour use gluten free for a gluten free version
• ▢ 1 tablespoon baking powder
• ▢ 1/2 teaspoon Sea Salt
• ▢ 1/2 teaspoon Black Pepper
• ▢ 3/4 cup plain unsweetened almond milk unsweetened

Cook ModePrevent your screen from going dark

Instructions

 

• In a large soup pot, add the olive oil, onion, and garlic. Saute on low heat for 5 to 6 minutes until the veggies become translucent. Add the carrots and celery and saute for an additional 3 minutes.
• Add the potatoes, vegetable stock, salt, and thyme and bring to a boil. Reduce to a simmer and cook on low for 30 minutes until veggies are soft. Add the corn and peas and stir well.
• Mix all the dumpling ingredients in a bowl, and knead a few times with your hands until the dough is well combined.
• With a small scoop (I used a small melon baller) scoop 1 teaspoon of dough into the soup at a time. The dumplings should be roughly the same size. Add each dumpling to the soup until all the dough is gone.  Then add the fresh parsley and spinach. Cover the soup and simmer for an additional 15 minutes.  Dumplings should be cooked all the way through.
• Serve with a fresh side salad, a slice of thick crusty bread, and enjoy!

Nutrition

Calories: 368kcalCarbohydrates: 75gProtein: 10gFat: 4gSaturated Fat: 1gSodium: 2140mgPotassium: 1000mgFiber: 8gSugar: 8gVitamin A: 9035IUVitamin C: 53mgCalcium: 226mgIron: 5mg

Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

This post may contain affiliate links. I may earn from qualifying purchases from affiliate programs, at no additional cost to you. Please read our privacy policy for more information.

Share