Veggie Dumpling Soup

Servings: about five to seven

Gluten-Free, Soy-Free, Oil-Free, Vegan (of course!)

This warming dish is a delicious spinoff of the classic chicken and dumplings, which was one of my favorite dishes before I went vegan. The creamy broth, pillowy dumplings, and hearty vegetables compliment each other so well that you won’t even miss the chicken, cream, and butter!

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For the dumplings:

  • One cup of chickpea flour
  • One cup of almond flour
  • One tbsp. of baking powder
  • 1/3 of a cup of water (add more if the batter is too dry)
  • Pinch of salt
  • Pinch of pepper

For the soup:

  • One cup of diced carrots
  • One cup of diced celery
  • One yellow onion, diced
  • Two cloves of garlic, minced
  • Six tbsp. of full-fat canned coconut cream that has been refrigerated overnight (discard the water from the can)*
  • Two cans of white beans, drained, rinsed, and mashed
  • Three cups of vegetable broth
  • One cup of water
  • The dumplings, after they are cooked
  • Pinch of salt and pepper (or to taste)

How to make:

  1. Preheat your oven to 350 degrees Fahrenheit, and line a baking sheet with parchment paper.
  2. In a large bowl, combine the dumpling ingredients until a thick dough has formed (thick enough to roll into a ball, like cookie dough).
  3. Roll the batter into tiny balls, then place them evenly onto the baking sheet (my batter yielded roughly 65 dumplings, and I was able to fit all of them onto one baking sheet).
  4. Bake the dumplings for 5-8 minutes, or until they have hardened on top, but the batter is still soft.
  5. While the dumplings bake, chop the veggies and mince the garlic.
  6. Remove the dumplings from the oven, then set them aside.
  7. Drain, rinse, and mash the white beans into a paste, then set the paste aside.
  8. Place the veggies and the garlic into a large pot, then sauté them for about ten minutes, or until the onions are translucent and the carrots and celery have softened.
  9. Pour the broth, water, coconut cream, mashed beans, salt, pepper, and the dumplings into the pot, then stir to evenly combine.
  10. Simmer the soup for about 15-20 minutes, or until all of the veggies have cooked to your liking.
  11. Serve and enjoy!

*To achieve coconut cream, place one unopened can of full-fat coconut milk into your refrigerator overnight, then open the can the next day and scoop out the white cream from the top of the can. Do not add the water from the can to the soup.

Love this recipe? You may also enjoy:

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Sweet Potato Kale Vegetable Soup
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Cranberry Chickpea Curry
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Creamy Mexican Soup
Vegan Chili






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Hello, my name is Lilia Ora and I am a 16-year-old, healthy- and real-food-eating vegan trying to inspire others to live a compassionate and healthy lifestyle through plant-based nutrition! My goal is to make being vegan easy, enjoyable, and interesting for each and every one of you! Explore my website to view how to join in the delight of vegan living!

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