Vegetable Soup with Carrot Dumplings
Warm, hearty, and brimming with wholesome vegetables, this Vegetable Soup with Carrot Dumplings is the ultimate comfort food for any season. Featuring a vibrant medley of diced carrots, celery, potatoes, zucchini, and green beans simmered in an herby vegetable broth with a hint of crushed tomatoes, this soup delivers a rich depth of flavor with every spoonful. The real star, however, is the fluffy carrot dumplings—soft, tender bites infused with the subtle sweetness of grated carrots and a hint of fresh parsley. These homemade dumplings cook right on top of the soup, soaking in the savory goodness while adding delightful texture. Perfect for a cozy family dinner or meal prep, this recipe is a satisfying, vegetarian-friendly way to enjoy fresh, nutrient-packed produce.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 3 medium, diced Carrots
- 3 stalks, diced Celery
- 2 medium, peeled and diced Potatoes
- 1 medium, diced Zucchini
- 1 cup, chopped Green beans
- 6 cups Vegetable broth
- 1 15-ounce can Crushed tomatoes
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
- 1 cup All-purpose flour
- 1 medium, finely grated Carrot
- 1 teaspoon Baking powder
- 2 tablespoons, cold and cubed Unsalted butter
- 0.25 cup Milk
- 2 tablespoons, finely chopped Fresh parsley
Instructions
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in garlic, carrots, and celery. Cook for another 5 minutes until vegetables begin to soften.
Add the potatoes, zucchini, and green beans. Stir to combine, then pour in the vegetable broth and crushed tomatoes.
Season the soup with dried thyme, dried oregano, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and allow it to simmer for 25 minutes.
While the soup is simmering, prepare the carrot dumplings. In a medium bowl, combine the flour, grated carrot, baking powder, and a pinch of salt. Mix well.
Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until the texture resembles coarse crumbs.
Add the milk and fresh parsley to the mixture. Stir until just combined to form a soft dough. Do not overmix.
Once the soup has simmered, use a spoon to drop small dollops (about 1 1/2 tablespoons each) of the dumpling dough directly onto the surface of the simmering soup.
Cover the pot with a lid and let the dumplings cook for 12-15 minutes, or until puffed and cooked through.
Serve the vegetable soup with dumplings immediately, garnished with additional fresh parsley if desired.
Nutrition Facts
Calories |
351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 1036 mg | 45% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 12.0 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 110 mg | 8% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1232 mg | 26% | |
*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.
