Vegetable Soup with Carrot Dumplings

Warm, hearty, and brimming with wholesome vegetables, this Vegetable Soup with Carrot Dumplings is the ultimate comfort food for any season. Featuring a vibrant medley of diced carrots, celery, potatoes, zucchini, and green beans simmered in an herby vegetable broth with a hint of crushed tomatoes, this soup delivers a rich depth of flavor with every spoonful. The real star, however, is the fluffy carrot dumplings—soft, tender bites infused with the subtle sweetness of grated carrots and a hint of fresh parsley. These homemade dumplings cook right on top of the soup, soaking in the savory goodness while adding delightful texture. Perfect for a cozy family dinner or meal prep, this recipe is a satisfying, vegetarian-friendly way to enjoy fresh, nutrient-packed produce.

Nutriscore Rating: 77/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 medium, diced Onion
• 3 minced Garlic cloves
• 3 medium, diced Carrots
• 3 stalks, diced Celery
• 2 medium, peeled and diced Potatoes
• 1 medium, diced Zucchini
• 1 cup, chopped Green beans
• 6 cups Vegetable broth
• 1 15-ounce can Crushed tomatoes
• 1 teaspoon Dried thyme
• 1 teaspoon Dried oregano
• 1 teaspoon (or to taste) Salt
• 0.5 teaspoon Black pepper
• 1 cup All-purpose flour
• 1 medium, finely grated Carrot
• 1 teaspoon Baking powder
• 2 tablespoons, cold and cubed Unsalted butter
• 0.25 cup Milk
• 2 tablespoons, finely chopped Fresh parsley

Directions

Step 1

Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.

Step 2

Stir in garlic, carrots, and celery. Cook for another 5 minutes until vegetables begin to soften.

Step 3

Add the potatoes, zucchini, and green beans. Stir to combine, then pour in the vegetable broth and crushed tomatoes.

Step 4

Season the soup with dried thyme, dried oregano, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and allow it to simmer for 25 minutes.

Step 5

While the soup is simmering, prepare the carrot dumplings. In a medium bowl, combine the flour, grated carrot, baking powder, and a pinch of salt. Mix well.

Step 6

Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until the texture resembles coarse crumbs.

Step 7

Add the milk and fresh parsley to the mixture. Stir until just combined to form a soft dough. Do not overmix.

Step 8

Once the soup has simmered, use a spoon to drop small dollops (about 1 1/2 tablespoons each) of the dumpling dough directly onto the surface of the simmering soup.

Step 9

Cover the pot with a lid and let the dumplings cook for 12-15 minutes, or until puffed and cooked through.

Step 10

Serve the vegetable soup with dumplings immediately, garnished with additional fresh parsley if desired.

Nutrition Facts

Serving size	(1872.8g)

Amount per serving	% Daily Value*
Calories	1700.3

Total Fat 57.9g	0%
Saturated Fat 19.8g	0%
Polyunsaturated Fat 3.2g
Cholesterol 67.5mg	0%
Sodium 5169.1mg	0%
Total Carbohydrate 271.1g	0%
Dietary Fiber 34.4g	0%
Total Sugars 57.9g
Protein 38.5g	0%

Vitamin D 26.8IU	0%
Calcium 493.6mg	0%
Iron 17.6mg	0%
Potassium 5238.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.6%

Protein: 8.8%

Carbs: 61.6%