Vegan Dumpling Soup (with Chickpeas)
This vegan dumpling soup is the perfect hearty, cozy, and comforting feel-good soup. It's satisfying, flavorful, and, thanks to the chickpeas, high in plant protein.
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Servings: 4 servings
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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