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Veggie Dumpling Soup

A delicious way to get your veggies! This recipe takes a dumpling shortcut by using frozen gnocchi. It's always a big hit with the kids.
Servings 6
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins


  • 2 celery stalks finely diced
  • 3 garlic cloves minced
  • 3 tbsp dairy free butter I like Earth Balance
  • 1 onion finely diced
  • 2 carrots peeled and finely diced
  • 2 sprigs fresh thyme leaves removed
  • 3 tbsp all purpose flour
  • 62 oz veggie stock
  • 16 oz potato gnocchi check to ensure they're dairy free
  • 1 cup frozen corn
  • 1 cup frozen peas
  • salt and pepper to taste


  • Heat a large soup pot over medium low heat.
  • Melt your Earth Balance, then add your celery, garlic, onion, and carrots.
  • Cook for a few minutes until your veggies soften.
  • Add your flour, one tablespoon at a time, stirring constantly so that it doesn’t burn.
  • Salt and pepper your veggies, add your thyme, then your stock. Bring your stock to a boil, then gently add your gnocchi, corn, and peas.
  • Cook until the gnocchi start to float, then taste for seasoning. Add salt and pepper as needed.
Calories: 266kcal
Course: Main Course, Soup


Calories: 266kcal | Carbohydrates: 48g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 1493mg | Potassium: 238mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4222IU | Vitamin C: 15mg | Calcium: 35mg | Iron: 4mg