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dumplings being spooned into vegetarian dumpling soup
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Vegetarian Dumpling Soup

This Vegetarian Dumpling Soup is comfort food at its best! If you're looking for a Vegetarian Chicken and Dumplings recipe, look no further! A broth packed with flavour, chickpeas for protein, and fluffy dumplings baked right in the soup, this recipe will have you feeling all the feels. 
Course Main Course
Cuisine American
Keyword Vegetarian Dumpling Soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 369kcal

Ingredients

For the soup

  • 2 Tablespoons extra virgin olive oil
  • 1 medium yellow onion diced
  • 4 cloves garlic crushed
  • 2 cups diced carrots
  • 1 cup diced celery
  • 1 cup diced potato
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 2 bay leaves
  • 2 Tablespoons flour
  • ½ cup dry white wine
  • 1 14- ounce can chickpeas drained and rinsed
  • ½ teaspoon smoked paprika
  • 4 cups vegetable broth
  • ½ cup nutritional yeast
  • 1 cup frozen peas
  • Fresh parsley for garnish

For the dumplings

  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon dried parsley
  • ½ teaspoon fine-grain salt
  • 2 Tablespoons melted butter
  • ¾ cup milk

Instructions

Make the dumplings

  • In a medium-sized bowl whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon dried parsley, and ½ teaspoon salt.
  • Drizzle 2 tablespoons melted butter and ¾ cup milk over top, and use a fork to bring together a shaggy dough. It should be a texture similar to drop biscuits - thicker than pancake batter but a bit looser than scones.
  • Set aside to rest while you're preparing the soup.

Make the soup

  • Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium-high heat (I use my Le Creuset dutch oven for this).
  • Add the diced onion and sauté for 3-5 minutes, until translucent. Add 4 cloves of crushed garlic, and sauté for 2 additional minutes.
  • Add carrots, celery, potato, bay leaves, thyme, and parsley. Sauté for 3-5 minutes, stirring frequently. Add 2 tablespoons of flour, and sauté, stirring constantly, for 1-2 minutes until flour is just starting to brown.
  • Add ½ cup of dry white wine, and stir, scraping the bottom of the pot, until it has evaporated.
  • Add 4 cups of vegetable broth, ½ cup of nutritional yeast, ½ teaspoon smoked paprika, and the chickpeas. Bring the mixture to a boil.
  • Reduce to a simmer, and drop the dumpling batter into the soup in heaping tablespoons - it should make about 10-12 dumplings. Make sure they're spaced out evenly and try to avoid having them touch each other if possible.
  • Place the lid on the pot, and let the soup simmer for 15 minutes. The dumplings should be floating when they're finished, and the vegetables tender. I usually test one dumpling to make sure they're cooked through - they should be light and fluffy inside.
  • Add 1 cup of frozen peas and stir through. Remove the soup from the heat, and serve in bowls with a couple of dumplings per bowl. Garnish with fresh parsley.

Nutrition

Calories: 369kcal | Carbohydrates: 52g | Protein: 12g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 1112mg | Potassium: 682mg | Fiber: 8g | Sugar: 8g | Vitamin A: 7990IU | Vitamin C: 15mg | Calcium: 164mg | Iron: 4mg