Recipes Main meals Veggie Soup with Bread Dumplings

Veggie Soup with Bread Dumplings Recipe

Name: Veggie Soup with Bread Dumplings
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: [For the broth:]; 1 bunch Tuscan kale; 1 bunch Swiss chard; 10 cloves garlic; Big knob of ginger, roughly chopped; 1 star anise; 3 cloves; 1/4 cinnamon stick; 10 turns black pepper grinder; 3 cloves; 1 teaspoon smoked paprika; 1 tablespoon vegan chicken stock powder; [For the dumplings:]; 1/2 cup all-purpose flour; 1/4 cup cornmeal; 1/4 teaspoon baking powder; 1 teaspoon turmeric; 2 teaspoons brown sugar; 3/4 cup oat milk; 1 tablespoon melted plant-based butter; [To serve:]; 1 lemon

Soy-free option

Nut-free option

Freshly Picked

Entertaining

Main meals

Soups

Soy-free option

Nut-free option

Freshly Picked

Entertaining

Main meals

Soups

A blue-patterned bowl holds plant-based soup with two yellow vegan bread dumplings and leafy greens, beside a spoon and white cloth.

This homely, comforting soup delivers full flavour and utter satisfaction with its stewed greens and doughy little dumplings! Whip it up whenever your tummy needs that feeling of pure comfort and/or the warm and fuzzies.

You will need

Serves 4

For the broth:

1 bunch Tuscan kale
1 bunch Swiss chard
10 cloves garlic
Big knob of ginger, roughly chopped
1 star anise
3 cloves
1/4 cinnamon stick
10 turns black pepper grinder
3 cloves
1 teaspoon smoked paprika
1 tablespoon vegan chicken stock powder

For the dumplings:

1/2 cup all-purpose flour
1/4 cup cornmeal
1/4 teaspoon baking powder
1 teaspoon turmeric
2 teaspoons brown sugar
3/4 cup oat milk
1 tablespoon melted plant-based butter

To serve:

1 lemon

Recipe: Simon Toohey

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Directions

10 mins to prep

40 mins to cook

Step 1

In a deep pot, pour in 3 litres of water and bring to boil.

Step 2

Roughly chop the garlic and ginger and add to the boiling pot, followed by the cinnamon, star anise, cloves, paprika and stock powder.

Step 3

On a chopping board, layer the leafy greens on top of each other and cut into 2 cm strips, stems included. Place in the pot with the lid on. When it begins to boil, reduce to medium heat and leave to cook for 25–30 minutes or until all the greens have softened.

A person uses a large knife to chop fresh green kale on a wooden chopping board, preparing for veggie soup or vegan bread dumplings.

Fresh green leafy vegetables steam in a black pan on the hob, ideal for a plant-based soup, with hands preparing veg behind.

Step 4

For the dumplings, add all ingredients in a bowl and mix until a sticky dough is formed. It’ll be quite wet at first, but set it aside until your broth has about 10 minutes left to cook, and it will thicken up as it rests.

A person stirs yellow vegan batter for plant-based bread dumplings in a clear glass bowl with a wooden spoon on a wooden surface.

Step 5

Moving aside the ingredients in your pot to create space, scoop up a spoonful of the dough mixture onto a tablespoon and gently drop this blob (yes, a blob) into the broth. Repeat until all dough has been used.

A metal spoon stirs a steaming pot of veggie soup with leafy greens; in the background, a glass bowl holds plant-based bread dumpling mixture.

A hand uses a spoon to add a yellow plant-based paste from a bowl into a pan of simmering veggie soup with leafy greens on a hob.

A close-up of a steaming pot of plant-based soup with leafy greens and yellow vegan egg drops in clear broth—great with bread dumplings.

Step 6

Cover with the lid and simmer for 10 minutes, allowing the dumplings to steam. The dumplings will set in this time and expand as they soak up the broth’s flavours.