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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!

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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!

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What’s In This Vegan Spring Dumpling Soup Recipe?

One Pot Vegan Dumpling Soup Recipes For the Win!

This cozy vegan spring soup recipe is the perfect one-pot lunch or dinner!  I love a good One Pot Meal, especially during these fall months when the weather starts to turn cooler. Cooking everything in one pot is one of my favorite ways to get a meal on the table fast!  All the food gets cooked at once, which makes cleaning up a breeze. And the stove does all the work for you, so you can focus on other kitchen prep while the food cooks. One Pot meals are awesome for breakfast, lunch, or dinner – check out my link here to see other healthy one pot meals that are ready in no time!

Use Frozen Vegetables in this Dumpling Stew!

I used a few frozen veggies for this recipe instead of  fresh produce. Frozen produce is a great option for finding fresh and flavorful vegetables in the off season. By using freezer ingredients, I can stock up when they are on sale, and use them in all kinds of great dishes. It saves me a trip to the store, and I can add amazing veggies right into the recipe. Frozen vegetables are often picked at peak ripeness, so they are a much better option than canned.  Check out all my recipes that use Freezer Ingredients on The Herbeevore – great for those nights when you want dinner ready fast! And check out my Top 125 Plant-Based Pantry Staples for long-lasting staples that I always keep on hand.

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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!

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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!

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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!

Let’s keep in touch – make sure to sign up for my newsletter to get healthy recipes delivered fresh to your inbox. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there! 

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Vegan Dumpling Soup

The Herbeevore
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 3 votes
Cook Time 45 mins
Total Time 45 mins
Course Dinner, Lunch, Soup
Cuisine American
Servings 6 quarts
Calories 368 kcal

Ingredients
  

For the Soup

For the Dumplings

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!

Posted in American, Dairy Free, Favorites, Freezer Ingredients, Lunches, Meal Prep, One Pot Recipes, Soups, Spring Recipes, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

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