This vegan dumpling soup recipe is a loaded vegetable soup with chickpeas (garbanzo beans) and fresh herbs in a savory, creamy broth with oil-free cut chive dumplings. Grab the large pot because this cozy soup is certain to become a family favorite.
This recipe was inspired by my love of homemade vegan noodles I used for lentils with pasta. The vegan pasta recipe at the heart of it transitioned into the seasoned vegan dumplings you're about to discover.
I'll walk you through each step of this loaded chickpea vegetable soup recipe with the ultimate - vegan dumplings!
Table of Contents
Why You'll Love This Recipe
- Flat dumplings are easy to make, oil-free, forgiving, and cook quickly.
- There's no race to get to the soup pot first. Unlike fluffy dumplings on top of stew or soup, there are smaller dumplings in every bite.
- Colorful, tasty veggies, textures, and rich flavors make this delicious, elegant soup perfect for a crowd or a holiday supper.
Recipe Ingredients
Flour. I use strong wheat flour for homemade dumplings. Whole wheat flour yields heavier, chewy dumplings. I've used it and served it to guests with praise. All-purpose flour or gluten-free flour can also be used.
Chives. Chopped chives are used in the dumplings and the soup. Dried chives could be used in the dumplings and stirred into the soup with the oregano.
Basil. Fresh basil adds so much flavor that I hesitate to say this, but you can omit it if you can't find it.
Broccoli. A small head or broccoli crown is about the right size. You can also use a small bag of fresh or frozen broccoli.
Kale. Use fresh, a small bag of chopped or thawed frozen kale. Kale is one of the sturdiest leafy greens. You can also use chopped or baby spinach.
Chickpeas. Great northern beans or white kidney beans are good substitutes. Smaller beans could get lost in all those veggies and delicious dumplings.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Recipe Variations
- Adjust the amount of broth for vegan stew with dumplings.
- Mix and match the veggies. Leave the broccoli out and add cauliflower or green beans. Frozen peas and carrots instead of just peas.
- Vegan chicken (homemade or prepared) can be substituted for the chickpeas. Or, for a quick meaty substitute, add ½ cup of bulgur before adding the dumplings.
- A little fresh rosemary, thyme, or oregano will enhance the flavor.
Step-by-Step Instructions
Step 1: Make the dumplings by mixing the dry ingredients, chives, and plant milk.
Step 2: Roll the dough on a floured surface and cut the dumplings.
Step 3: Place on a floured tray and chill.
Step 4: Cook the onions, carrots, and celery. Add the broccoli, garlic, and seasonings.
Step 5: Add flour and stir until it is mixed with the veggies. Deglaze with 2 cups of vegetable broth.
Step 6: Stir in the rest of the broth. Simmer for about 10 minutes to thicken the soup.
Step 7: Increase to a low boil and drop in the dumplings a few at a time.
Step 8: Mix chickpeas, kale, peas, chives, and basil.
Pro Tips
- Don't worry about making perfect dumplings. They'll give your soup the mistakable home-cooked look and taste.
- Add the dumplings a few at a time, keeping the soup simmering as you do. Gently stir and clear the space to add more until they're all in there.
- Depending on your precise measurements and the amount of dumplings, you may need to add more broth. It's not a problem. The soup will thicken as it cooks.
Equipment Tips
I've found that a heavy-bottomed pot or Dutch oven works best for this recipe because they hold the heat and are easier to adjust.
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Serving Suggestions
This is a one-pot, creamy soup meant for big bowls. Serve with a side of homemade whole-wheat bread if you're so inclined. In addition to the basil and chives, garnish with chopped fresh parsley, sliced green onions, and ground black pepper if desired.
Frequently Asked Questions
Cool the soup to room temperature, then add it to an airtight container. Keep in the refrigerator for 4 days. You can also freeze this soup. Reheat on the stove, adding a little vegetable broth to thin it if necessary.
Coconut will be slightly heavier than most plant milks. You may need to add more to get the dumpling dough on point.
Vegan rolled dumplings can be made a day ahead. Store them on a floured surface in the refrigerator. Place lightly floured parchment paper between layers if stacking them on a plate or small tray. Cover them with plastic wrap so they don't dry out.
After adding the flour, the best way to thicken the soup is to simmer it for longer. If you want to add more flour after deglazing the pot, mix flour or cornstarch with a little broth or water before adding it to the soup pot. This prevents lumps.
More Vegan Hearty Soups and Stews
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👩🏻🍳 Recipe
Vegan Dumpling Soup Recipe
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Ingredients
Ingredients for Vegan Dumplings
- 2 cups flour - see notes
- 2 teaspoons baking powder
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- ½ cup chives - chopped
- ½ - 1 cup plant milk
Ingredients for Veggie Soup
- 2 medium onions - chopped, 2 cups
- 2 large carrots - peeled and chopped, 1 ¾ cups
- 2 stalks celery - chopped, 1 ½ cups
- 1 small broccoli crown - chopped into small florets
- 4 cloves garlic - minced
- 2 tablespoons oregano
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- ½ cup flour
- 8 cups vegetable broth
- 3 cups cooked chickpeas - 2 cans, rinsed and drained
- 2 cups frozen green peas
- 4 cups kale - chopped
- ¼ cup chives - chopped
- ½ cup fresh basil - chopped
Instructions
- How to make vegan dumplings
- In a medium bowl, combine the flour, baking powder, garlic powder, salt, and chives. Stir in ½ a cup of plant milk. Continue adding milk 2 tablespoons until you have a shaggy dough. You should be able to form a ball that is still a bit sticky.
- On a floured surface, roll the dough ⅛ to ¼-inch thickness. Cut into strips about 1 x 1 ½ inches. Don't worry about perfect dumplings. Some pieces will be odd-sized. And they taste delicious.
- Place the dumplings on a lightly floured baking sheet or tray. Refrigerate them or put them somewhere cool until you are ready to cook them.
- How to make the veggie soup
- Heat a soup pot or Dutch oven over medium heat. Add the onions, carrots, and celery. Stir the veggies as they cook to keep them from sticking. Cook for 4-5 minutes to soften them.
- Stir in the broccoli, garlic, and spices. Cook for another 30 seconds.
- Sprinkle ½ a cup of flour over the veggies. Now start stirring until there is no visible flour (or lumps).
- Deglaze the pot with 2 cups of vegetable broth. Use a spoon or whisk to clear the bottom of the pot.
- Continue stirring or whisking as you add the remaining broth. Keep the soup simmering for about 10 minutes to thicken it.
- Fetch the dumplings. Adjust the heat on the soup pot until it is at a strong simmer.
- Drop in the dumplings, one by one, a few at a time. Use a spoon to clear space on the top of the pot, and continue adding dumplings until you've added them all.
- Add the chickpeas, frozen peas, kale, chives, and basil. Continue simmering for another 5-10 minutes until the soup is piping hot.
Notes
- I used strong wheat flour for this recipe. Whole wheat will result in chewy dumplings. Gluten-free or all-purpose flour can also be used. If you use whole wheat for the dumplings, use lighter flour or cornstarch to make the soup.
- Make the dumplings a day ahead. Store them in an airtight container or tightly covered plate. If you layer them to store, sprinkle a little flour and add a piece of parchment paper between the layers.
- Store the soup in an airtight container in the refrigerator for 4 days. You can also freeze this soup. Reheat on the stove, adding a little vegetable broth to thin it if necessary.
- Thanks to the book, Thug Kitchen for the recipe inspiration.
Nutrition
Nutritional information is an estimation only.
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Madeline
Absolutely loved this recipe. It took a while but it was super yummy and very easy. This is one of my new favorite comfort foods! I love that it is vegan and oil free too. I can’t wait to try more of your recipes.
Denise
So glad you tried this! It is number one on the comfort scale. The good news is that it makes a lot, so even though it takes a bit of effort, it's well worth it. Cheers 🙂