Description
Our vegetarian take on a comforting and nostalgic soup. This Vegetable Dumpling Soup is packed with nutritious vegetables, fresh herbs, and doughy homemade dumplings that couldn't be easier to make.
Ingredients
Soup:
- 1/4 cup butter (regular or vegan)
- 1 yellow onion, diced (~1 1/2 cups)
- 1 1/4 cups sliced celery
- 1 1/4 cups sliced carrots
- 1 1/2 teaspoons Italian seasoning blend
- 1 teaspoon kosher salt
- 1/2 teaspoons ground black pepper
- 1 tablespoon freshly squeezed lemon juice
- 6 cups vegetable broth
- 3 cups chopped spinach
- 3/4 cup frozen or fresh peas
- 2 tablespoons chopped parsley
Dumplings:
- 1 cup all purpose flour
- 1/2 tablespoon baking powder
- 3/4 teaspoon kosher salt
- 2 tablespoons butter, cut into 1/2" pieces (regular or vegan)
- 1/3 cup warm water (~100˚ F)
Instructions
- Melt butter in a large pot over medium heat. Once melted, add the onion, celery, carrots, salt, Italian seasoning and pepper. Stir well and sauté for 6-7 minutes, until the vegetables start to soften.
- Add in vegetable broth and lemon juice. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- While the soup is simmering, make the dumplings. In a medium bowl, stir together flour, baking powder and salt. Add the butter to the flour mixture, using your hands to cut the butter into the flour until no big lumps remain. (Don't overwork the dough – the butter doesn't have to be completely incorporated.)
- Add in the warm water and continue mixing the dumpling mixture by hand until it comes together.
- Stir the spinach, peas and parsley into the soup.
- Form dumplings into small rounds (about 2 tsp of dough per dumpling), then drop into the soup. Bring soup to a boil again, then reduce to medium low and cover.
- Cook the dumplings for 18-20 minutes until they are still soft on the outside and chewy on the inside. Stir the soup every 5 minutes or so while the dumplings are cooking to make sure they cook evenly. Serve hot.
Notes
Spinach: feel free to sub with another leafy green like kale or swiss chard.
Italian seasoning blends typically contain oregano, thyme, basil, rosemary and sage. If you don't have a blend, simply add a mix of these dried herbs to the soup.
Add a protein: If you're vegan, try adding in the poultry-seasoned tofu from this recipe. If you're not vegan, this would work well with leftover shredded rotisserie chicken or Italian sausage.
Storage: Let soup cool to room temperature, then transfer to an airtight container and refrigerate for 5 days. Reheat in a small saucepan over medium heat.
Freezer storage: Let the soup cool completely, then transfer to a freezer safe container and freeze for up to 6 months. To reheat, let the soup thaw in the refrigerator overnight before gently reheating on the stove. We don't suggest microwaving/trying to cook the soup straight from the freezer, as the heat will cause the dumplings to disintegrate.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 360
- Sugar: 9.4 g
- Sodium: 1474.3 mg
- Fat: 18.1 g
- Carbohydrates: 44.8 g
- Fiber: 5.6 g
- Protein: 6.8 g
