Veggie Dumpling Soup (Vegan)

Submitted by bekajoi

"This is a WONDERFUL hearty meal, for a sick person especially; the veggie version of chicken noodle soup. Great winter soup meal. You could always do the stock in the crock pot, transfer it to the stove, and make the dumplings when you are about ready to eat. But know that the veggies will get super soft this way. If you use eggs and prefer, sub 1/2 cup water with 2 beaten eggs. This will cut the dumpling cooking time to 20 minutes at most altitudes."

 

• Ready In: 1hr
• Ingredients: 17
• Yields: 12-14 cups soup
• Serves: 6-8

ingredients

• 2 tablespoons canola oil
• 1 onion, chopped
• 1 leek, cut into rounds (white part only, or 1-inch of greens if they look good)
• 1 bay leaf
• 1⁄4 teaspoon thyme (dry, or bunch fresh)
• 1⁄4 teaspoon parsley (dry, or bunch fresh)
• 4 small carrots, chopped
• 2 celery ribs, halved the long way, then chopped
• 4 garlic cloves, minced
• 1⁄4 cup nutritional yeast flakes (optional)
• 8 cups water or 8 cups vegetable broth
• 1 teaspoon salt

• DUMPLINGS

• 2 cups flour
• 1 1⁄2 teaspoons celery salt
• 4 tablespoons canola oil
• 1⁄2 cup water
• 6 tablespoons soymilk

directions

1. Heat oil; add onion, leek, bay leaf, thyme, and parsley.
2. Cook on a low setting for 10 to 12 minutes until soft and translucent.
3. Bring up the heat to medium or medium-high.
4. Add the carrots, celery, and garlic.
5. Stir occasionally until carrots are done or mostly done, 10 minutes or so. When vegetables are cooked, stir in the nutritional yeast flakes; they will get creamy with the veggies and oil.
6. Add 8 cups water (2 quarts), and salt.
7. Cover and bring to a boil.
8. While water is coming up to a boil (it will do so quickly!) put the dumplings together.

9. DUMPLINGS:

10. Mix wet in one bowl, dry in another. Pour wet into dry and combine until a heavy dough forms.
11. Knead on lightly floured surface for 1 minute. If dough is sticky add a bit more flour until it is fairly dry.
12. Let dough rest 5 minutes.
13. Roll out to 1/8" thickness and cut into 2 x 1" strips (or whatever size you find easy to work with though they'll take a lot longer to cook if they are bigger).
14. Drop into boiling broth; cover and simmer 20 to 35 minutes.
15. The non-egg version needed to cook longer than my original version, but I'm also high altitude. Taste for doneness. They'll seem mealy if they're not done yet. When done they are sort of like thick noodles or a biscuit or something. Yummy and hearty. If in doubt, let them cook another 5 minutes and taste again.

Reviews

[Kelsey P.]

This soup is the best. It's incredibly simple and inexpensive to make. I love that it's vegan and you can virtually eat as much as you like without feeling like you overdid it because of all the wonderful, whole ingredients. I've made it a couple times with potatoes added and loved it just the same. Thanks so much for sharing :)

 

[M S.411]

I just made this for my vegan daughter. She liked it! Good soup for a snowy day. We had pretty much everything needed to make it. We didn't have celery so I used canned water chestnuts. I kneaded the dough into a tube and slices off thin pieces to drop into the boiling broth. Worked fine!

 

[Holly C.]

Thank you so much for the recipe. I used Better than Bouillon no chicken broth base (2 Tbs. Paste with 8 cups water). I doubled the seasonings. Infused the wet dumpling ingredients with 1/3 cup finely shredded carrot. I diced some vegan beyond chicken meat at the end, so good!!!