A hearty Vegetable Soup with Dumplings Recipe to warm you up on a cold day. Fully Plant-Based and Meal-Prep Friendly.
We have been having some lovely spring-like days around here and it was beautiful to sit outdoor with a cup of coffee without freezing for the first time in months. We can hardly await the arrival of Spring!
But with temperatures dropping again, it’s time to cook up a large pot of Vegetable Soup with Dumplings.
Hot, hearty, and comforting, this soup will warm you up inside in no time!
Let’s see the ingredients you will need to make this recipe!
The list of ingredients to make the soup is a bit lengthy, but this is because we will be building a lot of flavor and richness into the soup. However, the ingredients are very common and you should have no trouble getting them or suitable replacements.
- leeks. Go for medium-sized leeks and make sure to wash them thoroughly, as dirt will often hide between the leaves.
- celeriac. Or also known as celery root. You will only need one slice of this, depending on your taste. You could substitute with a celery stalk, but we do recommend using celeriac, as it will give the soup a more earthy flavor.
- pumpkin. We use the Red Kuri pumpkin in this soup because that’s what we had on hand. Butternut squash would also work, or even zucchini.
- potato. You will only need 1 medium-sized potato for this recipe, just to give the soup a bit of starch and creaminess. Use a starchy variety, such you would use for other soups or mashed potatoes.
- bay leaf. Will add an earthy flavor. You can skip it if you don’t like bay leaf.
- fresh parsley. This will give the soup a fresh taste, you can use dried parsley but then cut the amount to just 1 teaspoon.
- herbs: thyme and oregano. For flavor. Use other herbs to your taste.
- vegan butter. Will add creaminess and richness to the soup. You could skip it if you don’t want it.
- flour. Will add thickness to the finished soup. You could also use cornstarch, rice flour, or tapioca (I recommend using 1 tbsp and dissolving in 2 tbsp of water first, before adding to the soup to prevent clumping). If you want to skip the flour altogether, then we recommend blending the soup roughly (remove the bay leaf before blending) before adding the dumplings.
- vegetable stock. To thin the soup and add flavor.
- vegan cooking cream. Will add richness and creaminess to the soup. You could skip it if you don’t want it.
- frozen peas
- salt to taste
- black pepper to taste
To make the dumplings you will need just 4 ingredients:
- baking powder
- salt & pepper to taste
- cold vegan butter
How to make the Vegetable Soup
Start by halving your leeks and giving them a thorough wash. Make sure to remove all dirt, then dry them up and cut them into slices. Prepare your other vegetables as well: dice your onion, carrots, celeriac, pumpkin, and potato. Mince garlic.
In a large pot, sauté the vegetables until soft, stirring regularly. Stir in the herbs and butter, then sprinkle with the flour and mix well to combine. Add vegetable stock and simmer on low for 15-20 minutes until the vegetables are fork-tender. Don’t forget to season to taste with salt and black pepper.
While the soup cooks, make the dumplings.
How to make the dumplings
To make the dumplings, add flour, baking powder, salt, and pepper to a bowl. Whisk to combine, then grate cold vegan butter on top. Knead into a compact dough, then shape small dumplings out of the dough and add them to the soup.
Cook covered until the dumplings double in size and are cooked through.
Just before you’re done cooking, stir in the vegan cooking cream and some frozen peas.
Serving and storage
Serve the soup hot along with some bread, fresh or toasted. Sourdough would work really well with this rustic soup.
Store the soup refrigerated in air-tight containers. If you’re storing it with the dumplings, we would recommend eating with a day or two. The dumplings may also soak up the soup liquids, so plan accordingly. Without the dumplings (store them separately), you can store to soup for 3-4 days.
What to serve with this Vegetable Soup with Dumplings
The soup is a lovely meal on its own if you pair it with some rustic bread or sourdough. Plan to have some dessert afterward, such as the Carrot Cake Apple Breakfast Muffins or Vegan Baked Apple Cider Donuts.
For the soup:
- 2 leeks, medium-sized
- 1 onion
- 1 slice celeriac (celery root)
- 2 carrots
- 3 cloves garlic
- 1 cup pumpkin
- 1 potato
- 1 bay leaf
- 1 tbsp parsley, fresh
- 1 tsp thyme, dry
- 1 tsp oregano, dry
- 1 tbsp vegan butter
- 1/4 cup flour
- 8 cups vegetable stock
- 1/4 cup vegan cooking cream
- 1 cup peas, frozen
- salt to taste
- black pepper to taste
- 120 grams flour
- 1/2 tsp baking powder
- salt, pepper to taste
- 60 grams vegan butter
- Cut leeks lengthwise in half and rinse under running water. Drain and then cut into slices.
- In a large pot, heat a spoon of vegetable oil. Add 2 sliced leeks, 1 diced onion, a finely diced slice of celeriac, and 2 diced carrots. Saute on medium until the vegetables soften and stir occasionally.
- Add 3 cloves minced garlic, 1 cup diced pumpkin, and 1 diced potato. Stir in the herbs: 1 bay leaf,
1 tbsp finely chopped fresh parsley, 1 tsp dry thyme, and 1 tsp dry oregano. Stir in 1 tbsp vegan butter until melted.
- Sprinkle on top 1/4 cup flour and stir well to combine thoroughly with the vegetables. Pour in 8 cups vegetable stock, bring to a boil, then lower the temperature to a simmer and cook on low for about 20 minutes, until the vegetables are cooked through. Season to taste with salt and black pepper.
- Prepare your dumplings: in a bowl, mix 120 grams flour, 1/2 tsp baking powder, salt, and pepper to taste. Grate 60 grams of cold vegan butter on top. Mix to combine until a compact dough is formed. Shape small dumplings out of the dough and add them to the simmering soup.
- Cook covered for about 10 minutes until the dumplings rise and double in size. They should be cooked through.
- A minute before the soup is almost done, stir in 1/4 cup vegan cooking cream and 1 cup peas (fresh or frozen), wait for the peas to cook, and then serve hot.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 245Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 930mgCarbohydrates: 33gFiber: 4gSugar: 5gProtein: 5g
Nutrition data is automatically calculated using Nutritionix and may not be accurate.
This recipe is brought to you by Hofer Slovenija.
Did you make this recipe? Let us know in the comments below or on social media by using #vibrantplate and tag us @vibrantplate. We’re always happy to read your feedback and LOVE seeing your take on our recipes.