Dumpling Soup Vegetables Broth (Printable version)

Tender dumplings in savory broth with fresh vegetables and herbs

# What You'll Need:

→ For the Dumplings

01 - 1 cup all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 2 tablespoons unsalted butter, cold and cubed
05 - 1/3 cup milk
06 - 2 tablespoons fresh parsley, chopped

→ For the Soup

07 - 1 tablespoon olive oil
08 - 1 medium onion, diced
09 - 2 carrots, sliced
10 - 2 celery stalks, sliced
11 - 2 garlic cloves, minced
12 - 6 cups vegetable broth
13 - 1 bay leaf
14 - 1 teaspoon dried thyme
15 - Salt and pepper, to taste
16 - 1 cup frozen peas
17 - 2 tablespoons fresh dill or parsley, chopped for garnish

# Directions:

01 - Combine flour, baking powder, and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Stir in milk and parsley until soft dough forms. Set aside.
02 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 minutes until softened. Add minced garlic and cook for 1 minute more.
03 - Pour in vegetable broth and add bay leaf with dried thyme. Bring to a simmer. Season with salt and pepper to taste.
04 - Drop tablespoon-sized portions of dumpling dough onto the surface of the simmering soup. Cover pot tightly and cook for 15 minutes without lifting the lid.
05 - Remove lid and add frozen peas. Simmer uncovered for 5 minutes until peas are heated through and dumplings are fully cooked. Remove and discard bay leaf. Adjust seasoning if needed.
06 - Ladle hot soup into bowls and garnish with fresh dill or parsley.

# Expert advice:

01 -
  • The dumplings cook right in the broth, absorbing all that savory flavor while keeping a fluffy, tender texture that feels like a warm hug
  • This soup comes together in under an hour but tastes like it simmered all day, making it perfect for weeknight comfort food
02 -
  • Resist the urge to lift the lid while dumplings cook, or they will collapse and become dense instead of fluffy
  • The dumpling dough should be soft and slightly sticky, if it is too firm the dumplings will be tough
  • Your soup should be at a gentle simmer, not a rolling boil, when you add the dumplings
03 -
  • Use two spoons to drop the dumpling dough, one to scoop and one to push the dough off, for neater dumplings
  • Make the dumpling dough just before adding it to the soup, as letting it sit too long can make them dense
  • If your soup seems too thick after dumplings cook, add a splash more broth or water

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