Veggie Dumpling Soup Vegan
Cozy up with a bowl of this flavorful and nourishing Vegan Veggie Dumpling Soup, a plant-based take on a comforting classic. Packed with vibrant vegetables like carrots, celery, and baby spinach, this soup features tender store-bought vegan dumplings simmered to perfection in a fragrant broth infused with soy sauce, ginger, and garlic. Ready in just 40 minutes, it's a quick and wholesome weeknight meal that delivers bold umami flavors with every spoonful. Finished with a drizzle of sesame oil, fresh scallions, and optional cilantro, this one-pot delight is perfect for satisfying cravings while keeping it vegan and effortless. Ideal for soup season or any day you need a warm, hearty vibe!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 2 medium, sliced Carrot
- 2 sliced Celery stalks
- 8 cups Vegetable broth
- 2 tablespoons Soy sauce
- 1 teaspoon, grated Ginger
- 0.5 teaspoons Ground black pepper
- 2 cups Baby spinach
- 2 sliced Scallions
- 20 pieces Store-bought vegan dumplings
- 0.5 teaspoons Sesame oil
- 0.25 cup, chopped Fresh cilantro (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, sliced carrots, and sliced celery, cooking for 2-3 minutes until softened.
Pour in the vegetable broth, soy sauce, and grated ginger. Stir to combine.
Bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for 10 minutes to allow the vegetables to soften and the flavors to meld.
Gently add the vegan dumplings into the soup, one at a time, ensuring they don't stick together.
Cook the dumplings according to package instructions (usually 5-8 minutes), or until they are tender and cooked through.
Add the baby spinach to the pot and stir. Cook for 1-2 minutes until wilted.
Finish the soup with ground black pepper, sesame oil, and chopped scallions. Stir well.
Ladle the soup into bowls, garnish with fresh cilantro if desired, and serve hot.
Nutrition Facts
Calories |
461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1792 mg | 78% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 11.7 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1202 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.
