Vegetable Soup with Dumplings Recipe

Name: Vegetable Soup with Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons EVOO (extra-virgin olive oil); 4 celery stalks from the heart, chopped; 2 onions, cut into 1/2-inch dice; 4 carrots, peeled and cut into 1/2-inch dice; 1 potato, peeled and diced; 1 zucchini, diced; 1 fresh bay leaf; Salt and pepper; 2 quarts vegetable or chicken stock; 4 tablespoons (1/2 stick) butter; 4 tablespoons all-purpose flour; 1 rounded tablespoon Dijon mustard; 1 (8-ounce) box Jiffy biscuit mix; 2 tablespoons fresh flat-leaf parsley leaves, finely chopped; 1 cup frozen peas; 3 to 4 tablespoons fresh tarragon leaves, chopped

Servings: persons

2 tablespoons EVOO (extra-virgin olive oil)
4 celery stalks from the heart, chopped
2 onions, cut into 1/2-inch dice
4 carrots, peeled and cut into 1/2-inch dice
1 potato, peeled and diced
1 zucchini, diced
1 fresh bay leaf
Salt and pepper
2 quarts vegetable or chicken stock
4 tablespoons (1/2 stick) butter
4 tablespoons all-purpose flour
1 rounded tablespoon Dijon mustard
1 (8-ounce) box Jiffy biscuit mix
2 tablespoons fresh flat-leaf parsley leaves, finely chopped
1 cup frozen peas
3 to 4 tablespoons fresh tarragon leaves, chopped

1
Heat a large Dutch oven or heavy soup pot with a lid over medium heat with the EVOO.
2
When the oil is hot, add the celery, onions, carrots, potato, zucchini, bay leaf, and salt and pepper.
3
Stir, then cover and cook for 8 to 10 minutes, stirring occasionally.
4
Add the stock and raise the heat to bring it to a boil.
5
Then reduce the heat to medium-low to keep a rolling simmer.
6
Melt the butter in a microwave or small pot and combine with the flour and Dijon mustard.
7
Whisk the roux into the soup.
8
Prepare the biscuit mix according to the package directions, adding the parsley to the dough.
9
Stir the peas and tarragon into the soup.
10
Use 2 teaspoons to drop walnut-size dumplings into the soup and cover the pot with the lid.
11
Cook for 6 minutes, then uncover and check that the dumplings are firm.
12
Discard the bay leaf.
13
Ladle the soup into bowls and serve immediately.

406

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 16 ingredients. The key ingredients include: 2 tablespoons EVOO (extra-virgin olive oil), 4 celery stalks from the heart, chopped, 2 onions, cut into 1/2-inch dice, 4 carrots, peeled and cut into 1/2-inch dice, and more.

Yes, Vegetable Soup with Dumplings 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 Soup with Dumplings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions