ClockPlayEmailInstagramLinkSMSTwitterYouTubeXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwap
Skip to Content

95% would make again

Vegetable Dumpling Soup

Tasty Team

Under 30 minutes

Under 30 minutes


for 6 servings

  • 1 cup flour (125 g)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 4 tablespoons olive oil, divided
  • ½ cup warm water (120 mL)
  • 1 onion, diced
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried dill
  • ½ teaspoon dried sage
  • ½ teaspoon dried thyme
  • ½ teaspoon pepper
  • 2 cups potato (400 g), diced
  • 6 cups vegetable broth (1 L)
  • 2 leaves bay leaf
  • fresh parsley, chopped, to serve

Nutrition Info

    Calories 1034
    Fat 70g
    Carbs 84g
    Fiber 3g
    Sugar 17g
    Protein 4g

Estimated values based on one serving size.


  1. In a small mixing bowl, combine flour, baking powder, and salt with a spatula. Form a well in the middle of the dry mixture and add 2 tablespoons olive oil and warm water. Mix until dough forms in to a sticky ball. Cover with a dish towel and set aside.
  2. In large pot or Dutch oven, add the olive oil over medium heat. Once the oil begins to shimmer, add the onion and carrot and cook for about 4-5 minutes, or until the onions are semi-translucent.
  3. Add in the garlic, dill, sage, thyme, and pepper, and cook for 2-3 more minutes until herbs are fragrant.
  4. Stir in potatoes, vegetable broth, and bay leaves, and bring to a boil. 5. Reduce heat to medium-high and simmer about 8 minutes or until potatoes are about 75 percent cooked through.
  5. Carefully drop in dollops of the dumpling dough, about 1 inch (2-cm) in diameter.
  6. Let dumplings simmer for about 10 minutes, or until chewy and cooked through.
  7. To serve, garnish with lots of fresh parsley.
  8. Enjoy!

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.