Overhead view of a red bowl with vegan dumplings soup

Vegan Dumpling Soup

A Hearty and Easy Vegan Dumpling Soup made with Vegetables
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Resting Time 30 minutes
Total Time 1 hour 20 minutes
Servings 5 People
Calories 217kcal
Author Healing Tomato


For the Dumplings

For the Soup


For the Soup

  • Heat a stainless steel soup pot on medium heat for 30 seconds, then add the oil
  • Add the shallots and onions.  Wait for the onions to soften
  • Add the celery and stir them.  Cook for about 2 minutes
  • Add the Carrots and let them cooke for about 2 minutes
  • Add Potatoes, salt and culantro.  Mix well
  • Add the pigeon peas, cannellini beans and water
  • Mix well and let it simmer for about 45 minutes on medium heat.  Partially cover the pot
  • Simmer until the potatoes and carrots can be mushed
  • While its simmering, prepare the dumplings
  • After 45 minutes of simmering, the batter will be ready to be added to the soup which should be boiling
  • Fill one small spoon with the dumplings battter
  • Pour it in one spot in the soup pot. The spoon should remain in one spot while you let the batter drop
  • Repeat this process one spoon at a time.  I spread out the drizzling process in different spots of the pan to spread it evenly (See Video in post)
  • Do not stir for about 5 minutes. 
  • Add the red pepper flakes and stir slowly
  • Serve immediately

Making the dumplings

  • In a bowl, add all the dumpling ingredients
  • Mix well using a whisk
  • Set it aside for about 30 minutes to let it thicken slightly


Serving: 1cup | Calories: 217kcal | Carbohydrates: 37g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Sodium: 783mg | Potassium: 712mg | Fiber: 7g | Sugar: 2g | Vitamin A: 4840IU | Vitamin C: 11.1mg | Calcium: 84mg | Iron: 4.4mg