This Easy Vegetable Dumpling Soup is a comforting vegan dish loaded with veggies and frozen vegetable dumplings in a flavorful vegetable broth.
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As soon as the calendar turns to September, I immediately start craving soup! Now if you know a thing or two about September in New Jersey, the temperature doesn’t always get the memo that it’s almost fall. But while I wait for those cool, crisp days to kick in, I’m going to start stocking my freezer with batches of yummy soups.
The first soup I decided to make was an Asian style soup using vegetable dumplings (potstickers), fresh veggies, and a vegetable broth. So yes, a vegan soup! I was able to get the majority of my ingredients for this soup through Hungryroot. Instead of having to chop up a bunch of vegetables, I used a Pad Thai Veggie Stir-Fry Kit (Brussels sprouts, kale, bok choy, carrots, and snow peas).
I also added some baby bella mushrooms, fresh ginger, garlic, green onions, and a splash of soy sauce (I use low sodium). I love a loaded vegetable soup that’s warm and cozy yet full of nutritients. The addition of vegetable dumplings in this soup makes it a filling, satisfying meal.
Easy Vegetable Dumpling Soup
Some simple ingredients, a mix of veggies, and vegetable broth is all you need to make this incredible veggie dumpling soup! If you’re not concerned about keeping things vegan, you could use pork or chicken dumplings in this recipe instead.
In a large pot, heat the olive oil over medium heat. Add the ginger and garlic and saute until fragrant. This should take only a few minutes.
Next, carefully pour in the vegetable broth and stir in the soy sauce. Bring the pot to a simmer.
Now, we’re going to add in the veggies. Cook until the kale and bok choy starts to wilt.
Then, we’re going to place the dumplings into the pot. Stir occasionally until the dumplings are cooked through.
If serving right away, spoon in bowls and top with sesame seeds and spicy chili crisp, if desired. If you’re freezing it, allow the soup to cool completely. Then, spoon it into freezer-safe containers.
- 1 tbsp. olive oil
- 1 tbsp. ginger, minced
- 2 garlic cloves, minced
- 6 cups vegetable broth
- 2 tbsp. soy sauce
- 3 cups Pad Thai Veggie Stir-Fry Kit, sauce removed
- 2/3 cup baby bella mushrooms, sliced
- 1 – 9 oz. package Nasoya Organic Thai Basil Vegetable Dumplings
- Optional: sesame seeds, spicy chili crisp
- Heat olive oil in a large pot over medium heat.
- Add the ginger and garlic. Saute until fragrant, about 2-3 minutes.
- Pour in the vegetable broth. Then, stir in the soy sauce and bring to a simmer.
- Add the veggies, cooking just until the kale and bok choy begins to wilt.
- Carefully add the dumplings and allow soup to cook until dumplings are warmed through.
- Serve immediately. If desired, sprinkle sesame seeds and drizzle spicy chili crisp on top.
If you’re looking forward to soup season as much as I am, be sure to save this recipe. It’s flavorful and filling and so easy to make!
Make this easy recipe with Hungryroot!
Grab the ingredients to make this recipe and more with Hungryroot! Use my code LAVIDA30 at checkout to score 30% off your first two deliveries + get a freebie for life! You can choose from a free veggie, cookie dough, or pasta for the length of your subscription!
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