Vegan, Gluten Free Herb Dumpling Soup (#MeatlessMonday)

Free of gluten, dairy, soy, corn, eggs, nuts

Cheap and easy, these savory herb dumplings are gluten-free, egg-free, dairy-free, and free of all other common allergens.

This root vegetable soup with easy gluten free dumplings is so simple and quick I've made it twice this week now, with variations on the herbs. They were husband approved both times. And the best thing is that it's filling, so it makes for a very simple, healthy meal in itself.

Also, if you happen to be partaking in Lent, no matter what your restrictions these dumplings and soup should be safe since they're free of meat, eggs, dairy, butter, etc.



So so simple. It takes about 5 minutes to chop the veggies. 5 minutes to prep the dumplings, and a total of about 25 minutes cooking (some of which is done while the dumplings are being prepared).


To keep this super cheap: I use flours (white rice flour, tapioca starch, and sweet rice / glutinous rice flour) that I get at the Asian market. For the Erawan Brand of Glutinous Rice Flour it usually costs $1-2 for a bag in the store, and the same goes for the Tapioca Starch and the White Rice Flour.  


These soup keeps really well in the fridge for 2-3 days, and in fact the flavour of the broth improves as it thickens and the flavours blend, so feel free to make extra or even make it a day ahead of time!


Ingredients for Vegan, Gluten Free Soup and Dumplings (serves 4-6)

For the Soup

2 Tbsp extra virgin olive oil
1/2 onion, diced
2 cloves garlic, minced
4 cups of diced assorted root vegetables (carrots, parsnips, turnips, potatoes, etc)
5 cups vegetable broth OR water
2 bay leaves
1/2 Tbsp dried rosemary OR 1 tsp dried oregano + 1 tsp dried basil
1/2 tsp sea salt (more if not using broth)
1/4 tsp black pepper + more to taste
3 cups chopped leafy greens, like kale, chard, or spinach
1/4 cup chopped fresh parsley


For the Dumplings

3/4 cup White Rice Flour
1/2 cup + 2 Tbsp Tapioca Starch
2 Tbsp Glutinous Rice Flour (don't worry, it's gluten free, it's just called that because it's sticky)
1/2 tsp corn-free xanthan gum, guar gum, or psyllium husk
1 tsp corn-free baking powder
1 tsp baking soda
1/2 tsp salt
1 cup dairy free milk OR soda water (this helps give extra lift to the dumplings)
2 tsp apple cider vinegar
2 Tbsp extra virgin olive oil
1/2 Tbsp dried rosemary OR 1/4 cup mix of chopped fresh cilantro and parsley


 Directions

1. Heat oil over medium heat in a large pot. Saute onions and garlic for 5 minutes to soften. Add root vegetables, broth / water, and bay leaves. Bring to a boil, then reduce to a simmer and cook 15 -20 minutes until vegetable are soft. Add dumplings and remaining ingredients as follows:

2. For the dumplings: Sift together dry ingredients. Beat in milk / soda water, cider vinegar, oil, and herbs. Beat until smooth. Once vegetables in the soup are softened, turn heat up to medium-high and drop the dumpling batter into the soup one tablespoon at a time. Cook 5 - 7 minutes until dumplings are all floating and fluffy.

3. Add remaining herbs, salt, pepper, greens, and parsley to the soup. Cook 5 more minutes to blend. Adjust salt and pepper to taste. Let sit 10 minutes to cool.

Garnish with fresh parsley if desired.


As I said, this soup is even better reheated the next day, so you can always make extra, or make it a day ahead!

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This post was shared on the following great link parties: Hearth and Soul Hop, Gluten Free Wednesdays,