There’s nothing like a warm bowl of dumpling soup when you want something cozy but still full of flavor.
This vegan version is one of my favorite comfort meals — light, soothing broth with soft, pillowy dumplings that soak up all the goodness.
It’s simple, nourishing, and surprisingly filling.
Why I Love This Recipe
This soup takes me right back to cold nights when I needed something that felt like a hug. I used to make chicken and dumpling soup, but this plant-based version hits the same cozy notes — without the heaviness.
- The dumplings are light and fluffy but don’t fall apart
- The broth is super flavorful thanks to simple seasonings
- It’s an easy one-pot meal that feels like something special
- You can make the dumplings ahead to save time
- It uses basic ingredients you probably already have
How Many Servings
Serves 4
Total Cook Time
35 minutes
Macros (Per Serving – Approximate)
Calories: 280
Protein: 7g
Carbs: 35g
Fat: 12g
Fiber: 5g
Why This Recipe Works (Quick Science)
The dumplings puff up by using baking powder, which releases gas as it heats. This helps them float and stay soft in the soup instead of turning gummy or dense. The soup base gets its richness from sautéed vegetables and garlic — building flavor before the broth even hits the pot.
Common Mistakes
- Overmixing the dumpling dough: Makes them tough instead of fluffy
- Adding dumplings too early: They’ll soak up too much broth and get soggy
- Boiling too hard: This can break apart the dumplings — keep it at a simmer
What You’ll Need
For the soup:
- 1 tbsp olive oil
- 1/2 yellow onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, thinly sliced
- 1 cup shredded green cabbage
- 1/2 tsp salt
- 1/4 tsp black pepper
- 6 cups vegetable broth
- 2 green onions, sliced (for garnish)
- 1 tbsp chopped parsley (optional)
For the dumplings:
- 1 cup all-purpose flour
- 1 tbsp nutritional yeast
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsweetened almond milk
- 1 tbsp olive oil
Pro Tips
- Drop the dumplings gently into the broth using a spoon — no need to roll
- Simmer gently after adding the dumplings so they stay intact
- Don’t lift the lid while the dumplings cook — they need steam to puff up
- Add fresh herbs at the end for the best flavor
- Make the dumpling mix just before you cook them so the baking powder stays active
Tools Required
- Large soup pot
- Cutting board
- Sharp knife
- Mixing bowl
- Spoon for scooping dumplings
- Measuring cups and spoons
Substitutions and Variations
- Sub almond milk with oat or soy milk
- Add mushrooms or tofu for extra protein
- Use kale or spinach instead of cabbage
- Add a dash of soy sauce or miso for deeper umami
- Make it spicy with a bit of chili oil on top
Make Ahead Tips
- You can prep the chopped veggies the day before
- Dumpling dough can be mixed and stored in the fridge for 1 day (just cover tightly)
- Soup stores well for 3 days in the fridge, but make dumplings fresh if possible
How to Make Vegan Dumpling Soup
Step 1: Sauté the veggies
Heat 1 tbsp olive oil in a large soup pot over medium heat. Add 1/2 diced yellow onion and 2 minced garlic cloves. Sauté for 2–3 minutes until soft.
Step 2: Add the carrots and cabbage
Add 2 thinly sliced carrots and 1 cup shredded green cabbage. Season with 1/2 tsp salt and 1/4 tsp black pepper. Cook for another 5 minutes.
Step 3: Pour in the broth
Pour in 6 cups of vegetable broth. Bring to a gentle boil, then lower heat to a simmer.
Step 4: Make the dumpling dough
In a mixing bowl, combine 1 cup all-purpose flour, 1 tbsp nutritional yeast, 1 1/2 tsp baking powder, and 1/4 tsp salt. Stir in 1/2 cup almond milk and 1 tbsp olive oil until just combined — do not overmix.
Step 5: Add dumplings to the soup
Use a spoon to gently drop spoonfuls of dough into the simmering soup. You should get about 8 dumplings. Cover and cook for 12–15 minutes without lifting the lid.
Step 6: Garnish and serve
Uncover the pot and check that the dumplings are cooked through. Sprinkle in 2 sliced green onions and 1 tbsp chopped parsley if using. Serve hot.
Leftovers and Storage
- Store in an airtight container for up to 3 days in the fridge
- Dumplings may absorb broth — just add extra broth when reheating
- Reheat gently on the stove over low heat so dumplings stay soft
- Freezing not recommended (dumplings can get mushy)
Conclusion
This vegan dumpling soup is one of those recipes that makes you feel warm and full in the best way. It’s easy, comforting, and made from scratch — no need for anything fancy. Try it out and let me know in the comments how it turned out or if you have any questions!