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Vegetable Dumpling Soup

Vegetable Dumpling Soup by Jay Halford Plant-based Cooking Course


Vegetable Dumpling Soup

Whip up these fluffy vegan dumplings and a savoury veggie soup to bathe them in! It’s the perfect bowl to cosy up with on a chilly winter’s day.

Makes 6 servings
Total Time: 50min
Plant based Cooking Course Jay Halford
Prep: 20min


For the dumplings:

For the soup:

  • 1 finely chopped red onion
  • 2 medium finely chopped carrot
  • 2 sticks finely chopped celery
  • 1 tablespoon cold-pressed olive oil 
  • 2 garlic cloves, minced
  • 1 teaspoon fresh thyme (or 1/2 tsp dried thyme)
  • 1 teaspoon dried sage
  • 1 teaspoon dried dill
  • 1 teaspoon ground black pepper
  • 2 whole potatoes, peeled and large diced
  • 1 litre of vegetable broth (see recipe in module 4)
  • 1-litre hot water 
  • 200g frozen peas
  • 100g finely chopped kale
  • 50g roughly chopped parsley
  • Salt and pepper to taste


  • Make the dough first by stirring together flour, baking powder, sea salt and herbs. Then create a well in the centre of the mixture and pour oil and warm water in. Fold together with a spatula until well combined. It will be quite dry and easy to roll into a ball. Let it rest in the bowl covered with a tea towel while you prepare the soup.
  • Heat a stockpot over medium heat and sauté onion, carrot, and celery in vegetable oil for 4 to 5 minutes. Then add minced garlic, thyme, sage, dill, and ground black pepper and stir together for another 2 minutes.
  • Stir in potatoes for 2 minutes. Add stock and bring to a boil. Cook the potatoes until fork tender and soft for about 8 to 10 minutes.
  • Once boiling, you can prepare the dumplings. Roll them into balls and seal in a frying pan until golden brown first. When the soup is ready, add them in and let stand for ten minutes
  • In the last 2 minutes of the soup cooking, add peas, kale, and parsley. You may need to add more salt and pepper.

Download Recipe PDF

Vegetable Dumpling Soup