Vegan Dumpling Soup Recipe

A bowl of vegan dumpling soup with vegetables and chickpeas.

5 from 2 votes

This vegan dumpling soup recipe is a loaded vegetable soup with chickpeas and fresh herbs in a creamy broth with oil-free flat chive dumplings.

Prep Time40

Cook Time30

Total Time1 10

Course: Main Course, Soup

Cuisine: American

Diet: Vegan

Servings:

Calories: 293kcal

Author: Denise Perrault

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

US Customary - Metric

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