Vegan Dumpling Soup Recipe (Dairy Free, Gluten Free Option)

This Vegan Dumpling Soup is the coziest bowl of comfort food! Rich, thick, hearty, herby, vegetarian and gluten free.  This is one healthy meal prep soup recipe that’s perfect for spring and summer vegetables. Made without dairy and an option for a gluten free version too!

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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 healthy 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?

• Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry.  For the quality of oil you get, it’s an excellent value, I would highly recommend!
• Onion
• Garlic: I use fresh garlic when I have it, and this great jarred organic garlic when I don’t have fresh. It’s actually super convenient to have pre-chopped garlic on hand for quick and easy meal prep.
• Carrots
• Celery
• Potatoes
• Reduced Sodium Vegetable Stock or Bouillon: I love this low sodium vegetable base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine.  You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out!  By starting with a low sodium broth or bouillon, you can build bright vibrant flavors and add more salt later if needed.
• Thyme
• Peas
• Parsley
• All Purpose Flour: I normally use King Arthur organic all purpose flour for all my recipes, I love the consistency and texture of the crumb this flour produces. If you are gluten free, then a gluten free flour would be a nice substitute in this dish.  If you want to keep it a little wholesome, you can use half whole wheat flour as well
• Baking Powder: there is a no sodium and gluten free baking powder here on Amazon!
• 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!

Get the Same Ingredients I Used for This Vegan Dumpling Soup Recipe!

As always, if you make this vegan dumpling soup recipe be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

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Vegan Dumpling Soup

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 Share Tweet

Cook Time 45 minutes mins

Total Time 45 minutes mins

Course Dinner, Lunch, Soup

Cuisine American

Servings 6 quarts

Calories 368 kcal

Ingredients

  

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For the Soup

• 1 tablespoon olive oil
• 1 sweet onion diced
• 4 cloves garlic minced
• 4 carrots sliced
• 3 stalks celery chopped
• 4 potatoes diced
• 8 cups No-Salt-Added Vegetable Stock
• 1 teaspoon Himalayan 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 flour use gluten free for a gluten free version
• 1 tablespoon baking powder
• 1/2 teaspoon Himalayan sea salt
• 1/2 teaspoon freshly ground Tellicherry Black Pepper
• 3/4 cup plain unsweetened almond milk unsweetened

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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

Keyword easy spring soups, Seasonal Vegan Spring Recipes, soups for spring, spring vegetable dumpling soup, vegan dumpling soup, vegan recipes for spring, Vegan Spring Soup Recipes, vegan spring soups

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This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore!