Vegetable and Dumpling Soup Recipe

Name: Vegetable and Dumpling Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 1 bulb fennel, tops trimmed and 1/4 cup fronds reserve; 4 ribs celery with leafy tops from the heart, diced; 2 parsnips, peeled and chopped; 2 carrots, peeled and diced not more than 1/2-inch; 2 all-purpose potatoes, peeled and diced; 1 large onion, diced; 4 cloves garlic, chopped, optional; Salt and freshly ground black pepper; 2 large fresh bay leaves; About 2 tablespoons fresh thyme leaves, chopped; 1 cup dry white wine; 4 cups vegetable or chicken stock-in-a-box; 3 tablespoons butter; 2 tablespoons flour; 1/4 cup finely chopped fresh dill; 1 cup frozen green peas; Biscuit mix prepared to package directions for 8 drop biscuits (recommended: JIFFY brand); A handful fresh flat-leaf parsley, finely chopped

Servings: persons

1/4 cup extra-virgin olive oil
1 bulb fennel, tops trimmed and 1/4 cup fronds reserve
4 ribs celery with leafy tops from the heart, diced
2 parsnips, peeled and chopped
2 carrots, peeled and diced not more than 1/2-inch
2 all-purpose potatoes, peeled and diced
1 large onion, diced
4 cloves garlic, chopped, optional
Salt and freshly ground black pepper
2 large fresh bay leaves
About 2 tablespoons fresh thyme leaves, chopped
1 cup dry white wine
4 cups vegetable or chicken stock-in-a-box
3 tablespoons butter
2 tablespoons flour
1/4 cup finely chopped fresh dill
1 cup frozen green peas
Biscuit mix prepared to package directions for 8 drop biscuits (recommended: JIFFY brand)
A handful fresh flat-leaf parsley, finely chopped

1
Heat a large Dutch oven over medium high heat with olive oil, 4 turns of the pan.
2
Quarter and core the fennel, then chop into a small dice and add to the pot.
3
Chop the vegetables and keep adding to the pot as you work to keep your cutting board clear - add the diced celery, chopped parsnips, carrots, potatoes, onions, garlic, and season liberally with salt and pepper, add in bay leaves and thyme.
4
Sweat the vegetables 8 to 10 minutes covered, stirring fairly frequently, then add wine and deglaze the pot Stir in the stock plus 2 cups water and bring to a boil.
5
Heat the butter in a small skillet over medium heat to melt, then whisk in the flour 1 minute.
6
Scrape the roux into the soup.
7
Simmer the soup a few minutes to combine the flavors then cool and cover for a make-ahead meal.
8
Bring the soup to a boil over medium to medium-high heat, stirring occasionally.
9
Stir together the biscuit mix with water and parsley according to package directions.
10
When the soup comes to a boil add in the peas, dill and reserved fennel fronds.
11
Using 2 spoons drop the biscuit mix into a pot shaping small egg-shaped dumplings as you go.
12
Cover and simmer over medium-low heat for 10 minutes.
13
Turn off the heat and serve the hearty, thick soup in shallow bowls.

769

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 1 bulb fennel, tops trimmed and 1/4 cup fronds reserve, 4 ribs celery with leafy tops from the heart, diced, 2 parsnips, peeled and chopped, and more.

Yes, Vegetable and Dumpling Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable and Dumpling Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions