Vegetable Soup with Dumplings

posted in: Recipes, Soup | 0

Over a year ago I stumbled upon a recipe for Vegan Not-Chicken and Dumplings over at Bohemian Vegan Kitchen. The first time I made it, I followed the recipe almost exactly and wasn’t thrilled with the flavor of the broth. Thank goodness I know about the magic of miso. I have made versions of this recipe many times over the past year, finally adapting it into my version below. This soup is so incredibly comforting. I always go back for more when I make it. It’s also a perfect soup for family members who are still adjusting to whole foods.

I replaced the regular potatoes in the original recipe with yellow sweet potatoes. I often do this in recipes. I think yellow sweet potatoes are similar in flavor to regular potatoes, aren’t in the nightshade family and have a better nutritional profile. This soup would also be delicious with white beans or garbanzo beans added and even some turnips or parsnips. Enjoy!

Vegetable Soup with Dumplings

Adapted from Vegan No-Chicken and Dumplings by Bohemian Vegan Kitchen
Prep Time 15 minutes
Cook Time 35 minutes
Course Soup
Servings 6


  • Large Stainless Steel Pot or Soup Pot
  • Medium Size Bowl



  • 1 onion, diced
  • 1-2 cloves garlic
  • 2 pinches sea salt
  • 1 stalk celery, chopped
  • 1 medium carrot, chopped
  • 1 small yellow sweet potato
  • 1/2 cup green cabbage, chopped
  • 1/2 cup frozen green peas (optional)
  • 1 1/2 Tbsp light miso, sweet white or chickpea I like South River or Miso Master brands.
  • 1 Tbsp fresh herbs, chopped parsley, thyme, oregano, sage


  • 1 cup whole barley flour (or GF flour blend)
  • 1 Tbsp nutritional yeast I like Hummingbird brand.
  • 1.5 tsp baking powder
  • pinch sea salt
  • 1 dash black pepper
  • 2 tsp olive oil (optional) The oil adds a nice richness.
  • .5 cup unsweetened plant milk I often use oat milk.


  • On low medium heat, dry saute the onions in the bottom of the pot until soft and starting to look translucent. Add a small amount of water if needed to keep the onions from sticking or getting brown.
  • Add the garlic and stir. Add the sea salt. Then add the celery, carrot and sweet potato with 5-6 cups of water. You can make the soup more brothy or more stew-like depending on the amount of water added and you can always add more water later if needed. Bring to a simmer and cover.
  • While the soup cooks, make the dumplings. Stir all the dry ingredients together. Add the wet ingredients and stir until just combined. Don't over stir because the dumplings may become tough. And don't stir again even when ready to put them in the pot. You want the dumplings to remain light and fluffy. Set aside.
  • When the vegetables have become fork tender, add the cabbage and green peas to the soup. Cover and let cook for a few minutes.
  • Place the miso in a small bowl and add some of the cooking liquid. Stir until smooth and then add back to the soup, stirring to incorporate.
  • While the soup is at a low simmer, place small spoonfuls of the dumpling dough on the surface of the soup. Try to place them so the dumplings aren't on top of each other. They don't need to be in perfect balls or anything. Just spoon it on trying to keep the dough light and fluffy. Cover and let the soup simmer for 10-12 minutes. At this point taste a piece of dumpling to make sure they are done. Once the dumplings are cooked, leave the lid off or the dumplings will get heavy and soggy.
  • Taste the broth and add a bit more miso if needed. You want the broth to taste flavorful, but not salty. Stir the herbs in. Add some black pepper. Remove from heat and serve.


Notes: This recipe is wonderfully adaptable for whatever vegetables you have on hand. Experiment!