Jan 26, 2015

Easy vegetable and dumpling soup (+video)

It's about time to share this easy dumpling soup recipe with you! Kind of weird, but I really can't remember if I was a fan of the dumpling soup as a child. I know I had nothing against it, but was it a meal that I was eagerly waiting for? One of my favorite foods in my childhood were macaronis with ketchup and pan-fried onions made by my grandmother. I called this dish "you know these things with the onions". I remember when we were visiting our grandparents, I instantly checked the kitchen cupboard when we arrived. I wanted to see if grandma had gathered the necessary seashell macaroni to make my favorite meal. I even pouted one time when grams made oatmeal porridge for morning instead of pasta! Oh, me. I also really loved soups as a child. One time I told my mom I want to eat my soup with a fork! Mom had no choice but to shrug her shoulders and hand me the fork. I was and am an unbelievable food führer! And lets be honest - I loved almost every single food my mom and grandmas cooked. And they are the main reasons I have loved food since I remember.

But now I can say with no doubt that dumpling soup has reached into my top soups that I love to cook and eat. Vegans can make perfect dumplings without the need for eggs and I even used water instead of a plant milk this time. It worked just fine, but of course you can use plant milk if you have some in hand. In my 8 years of vegan cooking, I have discovered that eggs are absolutely not necessary in many dishes known to us as meals that definitely need eggs. You can make mouth-watering pancakes, dumplings and cakes without eggs. You can even cook a luscious omelette without eggs! Alright, I got the egg-thing off my chest and I'm ready to get back to this unbelievably good vegetable and dumpling soup. It's so delicious, that there's never enough servings.

When I am sadly washing the empty soup pot, I think how the dumplings were just enough firm but still tender. The carrots gave a divine sweet broth. Garlic added the needed funk and fresh parsley made everything 100% better. And of course, this soup is super cheap and really easy to make. Hurry up now and make the dumpling dough already!

Preparation time: 30 minutes

Serves: 4-6 people


For the dumplings:

  • 5 heaping Tbsp all-purpose flour 
  • ½ tsp salt
  • ½ cup / 120 ml water (add a bit less, if you want firmer dumplings)
  • 1 Tbsp (olive) oil

For the soup:

  • 3 Tbsp oil
  • 2 onions
  • 3 larger carrots (about 10 ½  oz / 300 g)
  • 2 bay leaves
  • ½ tsp ground black pepper
  • 3 cloves of garlic + 1 clove for adding in the end
  • 2 tsp dried dill
  • 6 cups / 1400 ml boiling water
  • 3 potatoes
  • 1-1 ½ tsp salt
  • bunch of fresh parsley


We add the dumplings in the end, so it's best to start making the dumpling batter. It has to sit for some time to let the flour set a bit. To make the dumplings, combine flour with salt, add water and stir. Add oil and stir again. The dumpling batter should be a creamy pourable mixture, almost like sour cream but not too thick. Let the dumpling batter sit until you make the soup.

Heat up a thick-bottomed pot. Add oil and chopped onions. Cook for a minute or two. Add carrots (cut into little pieces), bay leaves, ground black pepper, 3 cloves of chopped garlic and dried dill. Stir and cook for a couple of minutes. Add the boiling water and let the soup boil under a lid, until the carrots are halfway cooked (about 10 minutes). Add potato cubes and salt. Boil, until the potatoes are almost soft. Now start adding the dumplings. Take a teaspoon of dumpling dough and carefully slide it into the boiling soup. Continue, until you are out of the dough. If all the dumplings are added, cover the pot with a lid and let the soup boil for 7-10 minutes. In the end, add chopped parsley and finely chopped garlic clove. Taste for salt and serve.


  1. I love dumpling soup and I really want to try this. I'm just a little confused; at the beginning you said that the dumplings need to sit a bit to let them rise, but there is nothing in the ingredients which would make them rise. Are you using self-rising flour (meaning regular flour would need some ingredients added), or what's the dealio? It's a cold day in Florida and we don't get a lot of those, so I will probably be making this today!

  2. Betty, regular flour has a natural ability to rise a tiny bit and get thicker when mixed with a liquid and left to sit for a while. So if you are making pancakes or these dumplings for example, it's good to let the batter sit after combining the flour and water and you can see, it will get a little bit thicker. And in this dumpling recipe, there's no need for baking powder or self-rising flour, since the natural rising is good enough this time. I hope it helps and I hope you will like the outcome! :)

  3. Could the dumplings be made with a gluten free floor and still work the same?

  4. I am confused by the water amounts. How many cups exactly?

  5. I love that this doesn't call for store bought vegetable stock! Can't wait to make some! Thank you!

  6. Thanks, Sarah! It's pretty cold in Estonia too, but today the sun is actually shining! Such a rare occasion :D Greetings to Germany!

  7. Cherry, my guess is if you use a gluten free flour mix, they could work well. But if you use only buckwheat flour for example, it might be trickier. But I haven't tried them that way, so I cannot say for sure.

  8. Jane, for the soup you need exactly 6 cups of water. And for the dumpling batter you need ½ cup. I always write down both US and European measurements at the same time, so only look for the cups and not milliliters.

  9. Thanks!! The carrots, garlic and parsley give such a nice broth of their own so you really only need salt to complete the taste.

  10. Thank you for this recipe. <3

  11. I am so glad you liked it, Diana!! :)

  12. Made this for dinner! DELICIOUS! love it love it love it!

  13. Elizabeth@ bowlofdelicious.comFebruary 3, 2015 at 3:42 PM

    This looks amazing!!! Can't wait to try it :-) Pinned!

  14. We have made a lot of oatmeal cookie recipes in our house (they're my DH's favorite cookies!), but none as good as this. We actually are living in Australia and don't yet have a mixer and the oven is fickle (too hot, uneven heat, etc.), so I wasn't expecting much when my husband and kids started making these. They turned out EXCELLENT!! My husband said we have a winner and I doubt he'll ever use another recipe again! Thanks for the great recipe! http://tinyurl.com/oyomezf this is mine recipe. Thanks.

  15. Would I mince all the garlic?

  16. Rebecca, yes, mince it all and in the beginning add 3 minced garlic cloves and in the end add 1 minced garlic clove.

  17. Hi, I just made this soup and it really is amazing! However I felt the dumplings were a little odd, I never made dumplings before though, I followed the instructions but I don't know if the consistency of the doug was OK. How is it supposed to be? Help me please so I know for next time. And thanks

  18. Lily, I'm not quite sure what do you mean about "odd", but the dumpling dough should be like a thick pancake batter. Does this help? Let me know, if you have more questions.

  19. I lost 43 lbs last year eliminating oil,mayo and margarine from my diet....I water salute or veggie broth. I got off four prescriptions too. I will make the dumplings without oil and saute the veggies in water thereby eliminating 480 calories from this yummy meal.

  20. I agree! I made it with no added oil or salt. I used low-sodium vegetable broth for the soup and to sauté the veggies. I substituted turnips (or rutabagas) for the potatoes and added a sweet potato. Any kind of grain flour will work for the dumplings, but the whole-grain flours will make a heavier dumpling. Delicious!

  21. It does help, the flavor was OK but the texture was odd, I felt maybe the doug was suppose to be thicker as when you make tortillas but mine was sort of like a thick pancake batter so I guess it was alright. Thanks for your fast reply!

  22. I just made this! It is super delicious! Thank you for sharing this recipe!

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