Vegan Dumpling Soup (with Chickpeas)
This Vegan Dumpling Soup recipe is the latest installment in Devorah Bowen‘s monthly recipe column The Art of Soups & Stews.
Table of Contents
Vegan Dumpling Soup with Chickpeas: The Ultimate Cozy, Feel-Good Soup
When I think of a cozy, feel-good soup, anything with dumplings automatically tops the
list. This soup is loaded with flavor, lots of veggies, and fluffy herb-infused dumplings.
The chickpeas add a nice bit of texture while also delivering a boost of plant protein
and fiber. It’s the kind of soup that’s warm, hearty, and totally satisfying—perfect for
when you just want something comforting and delicious.
Ingredients You’ll Need
The following is an overview of the ingredients needed to make this soup. For the exact measurements, be sure to refer to the recipe card below.
- Legumes: chickpeas
- Vegetables: onion, celery, carrots, garlic, green beans, lacinato (aka “Dino”) kale.
- Fresh Herbs: dill, thyme.
- Condiments & Spices: vegan ‘chicken’ broth or vegetable broth, olive oil, salt & pepper.
For the Herbed Dumplings
- All Purpose Flour
- Unsweetened Plant-Based Milk
- Baking Powder
- Fresh Dill
- Fresh Parsley
- Salt & Pepper
Optional For a Creamy Version
To make this vegan dumpling soup extra creamy, you can add plant-based cream at the very end, then mix well and heat through before serving. Alternatively, you can make a roux by adding flour and plant-based milk (see the recipe card notes for the details.)
How to Make This Vegan Dumpling Soup Recipe (Step by Step)
The following is a step-by-step overview of how to make this vegan dumpling soup recipe. For a recap with the ingredient list and exact measurements, be sure to refer to the recipe card below.
Step one: Sauté the Onions
Heat the oil in a large pot on medium heat. Add in the onions and sauté them for 5-7 minutes or until translucent.
Step Two: Add the Herbs & Vegetables
Add in the chopped dill and thyme and cook for 1 minute. Add in the celery and carrot and continue cooking for 5 minutes, stirring occasionally.
Step Three: Add the Chickpeas and Simmer
Add in the garlic and rinsed chickpeas and cook for 2 minutes or until the garlic is fragrant.
Add in the broth and cover the pot. Turn the heat down to medium low and simmer for 20 minutes or until the vegetables are tender.
Step Four: Make the Dumpling Batter
While the soup is simmering, make the dumpling batter. Add the flour, baking powder, salt, pepper and fresh herbs to a large bowl and mix well.
Pour in the unsweetened milk and mix until a sticky batter forms with no dry flour spots, be careful not to over mix. Set aside.
Step Five: Add the Green Beans & Kale
Add the green beans to the soup. If using fresh, cut away the ends and cut the beans into 2-3 pieces each. Rinse well before adding to the pot. If using frozen, allow them to thaw beforehand. Add in the chopped kale and mix well.
Step Six: Make the Dumplings
Using two spoons, pick up about a Tbsp of the batter and using the second spoon gently push the batter into the hot soup to form a dumpling. Repeat until all of the batter is used. You should yield about 10 -12 smaller dumplings.
Step Seven: Finish Cooking the Vegan Dumpling Soup, Serve & Enjoy
Cover the pot and do not open the lid for 15 minutes. This will allow the dumplings to cook properly. To check for doneness, insert a clean toothpick into a dumpling and if it comes out clean they’re ready. Serve the soup with more fresh parsley and warm crusty bread for dunking.
Recipe Video
RECIPE CARD
Use the recipe card below to save & print this vegan dumpling soup recipe. For additional step by step photos and video instructions, be sure to read the full article above.
Vegan Dumpling Soup (with Chickpeas)
Ingredients
- 15.5 oz Canned Chickpeas - rinsed and drained
- 1 medium Onion - diced
- 2 ribs Celery - sliced
- 2 medium Carrots - sliced
- 3 cloves Garlic - minced
- 1 cup Green Beans - fresh or frozen
- 5 cups Vegan Chicken Broth - or Vegetable Broth
- 2 stalks Lacinato Kale - or more, to taste. Also called "Dino Kale". Stems removed & chopped (you could also use a cup of baby spinach)
- 2 tablespoons Olive Oil
- 1 teaspoon fresh Dill - chopped
- 1 teaspoon fresh Thyme - chopped
- 1 pinch Salt - or more, to taste
- 1 pinch Pepper - or more, to taste
For the Herbed Dumplings
- 1 cup All-Purpose Flour
- 1/2 cup unsweetened Plant-Based Milk
- 1 1/2 teaspoon Baking Powder
- 1/2 teaspoon fresh Dill - chopped
- 1/2 teaspoon fresh Parsley - chopped
- 1/2 teaspoon Salt
- 1 pinch black pepper - or more, to taste
- 1/2 cup Plant-Based Cream - Optional for a creamy version, see notes
Instructions
- Heat the oil in a large pot on medium heat. Add in the onions and sauté them for 5-7 minutes or until translucent.
- Add in the chopped dill and thyme and cook for 1 minute. Add in the celery and carrot and continue cooking for 5 minutes, stirring occasionally.
- Add in the rinsed chickpeas and garlic and cook for 2 minutes or until the garlic is fragrant. Add in the broth and cover the pot. Turn the heat down to medium low and simmer for 20 minutes or until the vegetables are tender.
- While the soup is simmering, make the dumpling batter. Add the flour, baking powder, salt, pepper and fresh herbs to a large bowl and mix well. Pour in the unsweetened milk and mix until a sticky batter forms with no dry flour spots, be careful not to over mix. Set aside.
- Add the green beans to the soup. If using fresh, cut away the ends and cut the beans into 2-3 pieces each. Rinse well before adding to the pot. If using frozen, allow them to thaw beforehand.
- Add in the chopped kale and mix well. Using two spoons, pick up about a Tbsp of the batter and using the second spoon gently push the batter into the hot soup to form a dumpling. Repeat until all of the batter is used. You should yield about 10 -12 smaller dumplings.
- Cover the pot and do not open the lid for 15 minutes. This will allow the dumplings to cook properly. To check for doneness, insert a clean toothpick into a dumpling and if it comes out clean they’re ready.
- Serve the soup with more fresh parsley and warm crusty bread for dunking.
Equipment
Notes
- Plant-Based Cream: If using plant-based cream, add it at the very end, mix well and heat through before serving.
- Instead of the plant-based cream, you can also make a roux in step 3. Simply add in 2 tablespoons of flour to the vegetables and chickpeas and mix well. Cook for 2 minutes before adding in the broth. Continue with the recipe, then, in step 6, add 1/2 cup (120ml) of unsweetened plant milk before making the dumplings and follow the rest of recipe.
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More Vegan Recipes You Might Like
If you enjoyed this vegan dumpling soup recipe, you might also enjoy the following vegan recipes.
- Restaurant Style Vegan Broccoli Cheese Soup: Creamy, comforting, and easy to make! This Vegan Broccoli Cheese Soup is just as delectable as the traditional feel-good soup, but without any dairy!
- Thai Red Curry Noodle Soup (Easy Recipe With Tofu): Creamy, spicy, umami, herby… This plant-based Thai Red Curry Noodle Soup has it all. It’s easy to make, comforting, and incredibly flavorful!
- Creamy Tomato Zucchini Soup (Easy To Make & Comforting): Looking for the perfect recipe to make with your fresh summer produce? This tomato zucchini soup is comforting, flavorful, easy to make, and super creamy (while being completely vegan & dairy-free). Add a little extra crunch with homemade croutons and voilà, enjoy your new favorite vegan soup recipe.
