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Vegan Chickpea Dumpling Soup Recipe

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4.2 from 56 reviews

This comforting Vegan Dumpling Soup features tender chickpeas, vibrant vegetables, and flavorful herbed dumplings simmered in a savory vegan chicken broth. It’s a hearty, nourishing one-pot meal perfect for chilly days or anytime you crave a warm, wholesome soup with a delightful texture contrast from soft dumplings.

  • Total Time: 55 minutes
  • Yield: 4-6 servings

Ingredients

Soup Base

  • 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 (Dino Kale) – stems removed and chopped (or 1 cup baby spinach)
  • 2 tablespoons Olive Oil
  • 1 teaspoon fresh Dill – chopped
  • 1 teaspoon fresh Thyme – chopped
  • 1 pinch Salt (to taste)
  • 1 pinch Pepper (to taste)

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 (to taste)
  • 1/2 cup Plant-Based Cream (optional for creamier dumplings)

Instructions

  1. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onions and sauté for 5-7 minutes until translucent and fragrant.
  2. Add Herbs and Additional Vegetables: Stir in the chopped dill and thyme; cook for 1 minute. Add sliced celery and carrots, cooking for another 5 minutes while stirring occasionally.
  3. Add Chickpeas and Garlic: Add rinsed chickpeas and minced garlic, cooking for 2 minutes until garlic is fragrant.
  4. Simmer Soup Base: Pour in the vegan chicken broth, cover the pot, reduce heat to medium-low, and let simmer for 20 minutes until vegetables are tender.
  5. Prepare Dumpling Batter: While soup simmers, combine flour, baking powder, salt, pepper, dill, and parsley in a large bowl. Pour in unsweetened plant-based milk and optional plant-based cream if using. Stir until a sticky batter forms with no dry flour spots—avoid overmixing. Set batter aside.
  6. Add Green Beans and Kale: Add fresh or thawed frozen green beans to the simmering soup. Then add chopped kale and stir to combine.
  7. Form and Add Dumplings: Using two spoons, scoop about a tablespoon of batter and gently drop it into the hot soup to form dumplings. Repeat until all batter is used, yielding approximately 10-12 dumplings.
  8. Cook Dumplings: Cover the pot and allow dumplings to cook undisturbed for 15 minutes. Do not lift the lid during this time to ensure dumplings cook through.
  9. Check Doneness and Serve: Test one dumpling with a toothpick; if it comes out clean, dumplings are cooked. Serve the soup hot with extra fresh parsley and warm crusty bread on the side.

Notes

  • For a creamier dumpling texture, add 1/2 cup plant-based cream to the batter; omit for a lighter version.
  • Fresh herbs such as dill, parsley, and thyme add bright flavor; dried herbs can be substituted but reduce quantity by half.
  • If using frozen green beans, thaw and rinse before adding to avoid overcooking.
  • Do not open the pot lid while dumplings are cooking to ensure proper rising and cooking.
  • This soup freezes well; store in airtight containers and reheat gently on stovetop.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vegan, Vegetarian, American
  • Diet: Vegan

Find it online: https://flavorhug.com/vegan-chickpea-dumpling-soup-recipe/