This vegan dumpling soup is cozy, flavorful, and totally comforting—like a warm hug in a bowl.
It’s the kind of meal I make when I want something hearty without being heavy.
The dumplings are pillowy, the broth is rich and savory, and the veggies give it that perfect balance of freshness and texture.
Simple, satisfying, and no fancy ingredients—just the good stuff.
Why I Love This Recipe
I grew up eating homemade dumplings, and this vegan version gives me all those nostalgic vibes with a fresh twist. I’ve made this for friends on rainy nights, lazy Sundays, and even meal prep days—it always hits the spot.
- The broth tastes slow-simmered, but it’s done fast
- The dumplings cook right in the soup—less cleanup
- Packed with flavor and veggies, no need for meat
- Feels like comfort food but still light and nourishing
What You’ll Need
Ingredients
For the Soup:
- 1 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp turmeric (for color and flavor)
- 6 cups vegetable broth
- 1 1/2 cups chopped fresh spinach
- Salt and pepper to taste
For the Dumplings:
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp nutritional yeast (optional, for flavor)
- 1/3 cup unsweetened non-dairy milk
- 1 tbsp olive oil
Pro Tips
- Don’t overmix the dumpling dough—just combine until it comes together
- Drop dumplings gently onto the simmering broth so they stay fluffy
- Chop the veggies evenly for even cooking
- Add spinach last so it stays vibrant
- Taste the broth before adding salt—some broths are saltier than others
Tools You’ll Need
- Large soup pot
- Sharp knife and cutting board
- Mixing bowls
- Measuring cups and spoons
- Wooden spoon
- Ladle
Substitutions and Variations
- Use kale or Swiss chard instead of spinach
- Swap out carrots or celery for zucchini or mushrooms
- Use whole wheat flour for the dumplings for more fiber
- Add a splash of lemon juice for a little brightness
Make Ahead Tips
You can chop all your veggies and mix your dry dumpling ingredients ahead of time. Store them separately. When ready to cook, just add wet ingredients to the dumplings and start the soup.
Recipe (Serves 4)
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Step 1: Sauté the veggies
Heat 1 tbsp olive oil in a large soup pot. Add 1 diced onion, 3 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks. Cook over medium heat until the veggies are soft, about 5–7 minutes.
Step 2: Add seasonings
Sprinkle in 1 tsp dried thyme, 1 tsp dried parsley, and 1/2 tsp turmeric. Stir well to coat the veggies.
Step 3: Pour in broth
Add 6 cups of vegetable broth. Stir and bring to a gentle boil.
Step 4: Make the dumpling dough
In a bowl, whisk together 1 cup all-purpose flour, 2 tsp baking powder, 1/2 tsp salt, and 1 tbsp nutritional yeast (optional). Stir in 1/3 cup unsweetened non-dairy milk and 1 tbsp olive oil until just combined. Dough will be sticky.
Step 5: Add dumplings to soup
Reduce heat to low so the soup simmers gently. Drop spoonfuls of dumpling dough on top of the simmering broth. Cover and cook for 12–15 minutes without lifting the lid.
Step 6: Add spinach
Uncover and gently stir in 1 1/2 cups chopped fresh spinach. Let it wilt for 1–2 minutes. Taste and adjust salt and pepper as needed.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove. Dumplings may soak up more broth, so add a splash of water or broth when reheating.
Macros Information (Per Serving, Approximate)
- Calories: 280
- Protein: 6g
- Carbs: 36g
- Fat: 11g
- Fiber: 4g
Why This Recipe Works (Quick Science)
The baking powder in the dumplings creates bubbles when mixed with the liquid, making them rise and stay fluffy. Simmering them covered traps steam, helping them cook through without becoming dense. Turmeric adds a beautiful golden color and anti-inflammatory benefits.
Common Mistakes
- Lifting the lid while dumplings cook – this lets steam escape and can make them dense
- Overmixing the dough – results in chewy dumplings
- Not tasting the broth before serving – adjust salt to match your broth brand
- Using too high heat – simmer, don’t boil once dumplings are added
What to Serve With
- A simple side salad with lemon vinaigrette
- Crusty bread or garlic toast
- Roasted veggies on the side
- Pickled cucumbers or kimchi for contrast
FAQ
Can I freeze this soup?
You can freeze the broth and veggies, but dumplings may get soggy. Best to add fresh dumplings after thawing.
Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend. Dumplings might be a bit more delicate.
Can I use a crockpot?
This one works best on the stove since dumplings need steam to cook properly.
Can I leave out the nutritional yeast?
Totally optional! It just adds a bit of savory depth.
Final Thoughts
This vegan dumpling soup is one of those recipes that feels like home. It’s warm, hearty, and full of flavor—perfect for any day you need a little comfort. Give it a try, and if you do, let me know how it turned out! I’d love to hear your thoughts or help with any questions.