Vegan Comforting Dumpling Soup
Dive into the ultimate bowl of coziness with this Vegan Comforting Dumpling Soup—a warm, hearty dish perfect for chilly evenings or when you need a dose of comfort food. Featuring tender homemade vegan dumplings floating in a savory vegetable broth infused with soy sauce and aromatic bay leaf, this recipe brings wholesome flavors to your table. Packed with carrots, celery, peas, and fresh parsley, it’s a vibrant, nutrient-rich meal that satisfies every craving while remaining 100% plant-based. With easy-to-follow instructions and a quick prep time, this soup is perfect for vegan kitchen enthusiasts or anyone looking to enjoy a comforting yet healthy dish. Serve it hot and watch the fluffy dumplings melt into a soul-warming experience. Perfect for family dinners, meal prep, or a cozy solo night in!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, sliced
- 2 medium celery stalks, sliced
- 6 cups vegetable broth
- 2 tablespoons soy sauce
- 1 leaf bay leaf
- 1 cup frozen peas
- 0.25 cup chopped parsley
- 1.25 cups all-purpose flour
- 2 teaspoons baking powder
- 3 tablespoons vegan butter, chilled
- 0.5 cup unsweetened almond milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another 2 minutes.
Add the sliced carrots and celery to the pot and sauté for 5 minutes until slightly softened.
Pour in the vegetable broth and soy sauce. Add the bay leaf, then bring the mixture to a boil.
Once the broth is boiling, reduce the heat to low and let it simmer for 15 minutes to allow the flavors to meld.
While the soup is simmering, prepare the dumplings. In a mixing bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper.
Cut the chilled vegan butter into small cubes and blend it into the flour mixture using a fork or pastry cutter until it resembles coarse crumbs.
Slowly pour in the almond milk while stirring until a dough forms. Do not overmix.
Remove the bay leaf from the simmering soup and add the frozen peas.
Use a tablespoon to drop small pieces of dough into the simmering soup. Cover the pot with a lid and let the dumplings cook for 10 minutes.
After the dumplings have cooked, stir in the chopped parsley. Adjust seasoning with more salt and pepper, if needed.
Serve the soup hot, ensuring each serving has an ample amount of dumplings and vegetables.
Nutrition Facts
Calories |
1939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.6 g | 99% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8283 mg | 360% | |
| Total Carbohydrate | 260.8 g | 95% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 42.5 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 619 mg | 48% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 4132 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
