Veggie Soup with Vegan Dumplings

Veggie Soup with Vegan Dumplings


Recipe: Veggie Soup with Vegan Dumplings

Author: Carolyn Severin, Hamama Happiness Team Member

Prep Time: 20 Minutes

Cook Time: 50 Minutes

Makes: 4-6 Servings

Take what’s left of your summer garden and make this warm and healthy fall soup! These amazing vegan dumplings give this soup extra texture, heartiness & flavor. Best of all, you can eat this dish for a few days and never tire of it!


  • 1 tbsp. Hamama olive oil
  • 1 medium onion, finely chopped
  • 2-4 celery stalks, finely chopped
  • 4-6 yellow potatoes, chopped fairly small
  • 2-4 carrots, finely chopped
  • 4 chard leaves, chopped
  • 1 bunch cilantro, chopped
  • 5 green onions, finely chopped
  • 1 tbsp. vegan butter
  • 1 tsp sea salt
  • 1 tsp fresh cracked pepper
  • 1 tbsp fresh thyme
  • 32 fl oz vegetable stock
  • 2 tbsp Better Than Bouillon vegetable base
  • 1-4 cups water, depending on how much broth you want and if you want to dilute it more
  • Cilantro microgreens for garnish


For the Dumplings:

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 1 tsp fresh thyme
  • 1/4 tsp cracked pepper
  • 2 tbsp olive oil
  • 1/2 cup warm water


  1. Chop all of your vegetables and herbs and get out a large soup pot.

2. In a large soup pot, turn on medium high heat and add in the vegan butter and olive oil. Add in all the veggies, even the potatoes and the fresh thyme and stir frequently, cooking until sauteed and the potatoes have cooked some, about 10 minutes.

 3. Next, add in the vegetable broth, stirring until all the crusty goodies come off the bottom of the pot. Add in water to your liking and let simmer on medium low heat.

4. Once it starts to simmer, add in the vegetable bouillon paste, mixing well and let it simmer for a while.

5. While the soup simmers, make your Dumplings!

6. Combine your dry ingredients, the flour, herbs, salt and baking powder. Create a well in the center adding in the warm water and oil folding over gently with a wooden spoon until wet and sticky. Form it into a ball and let it sit with a towel over top for 5 minutes.

7. When ready, get out an ice cream scoop or a spoon and scoop small sized dumplings. Place them gently into the soup. Once they rise up they are ready.

8. Lastly, let it simmer for a little bit longer, or to your liking and serve when ready. Garnish with some of your fresh cilantro microgreens or any microgreens you choose and enjoy!

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