Home » Dinner » Vegan Drunken Dumpling Soup

Vegan Drunken Dumpling Soup

This was the first time I had dumplings and they are a snap to make.  I love the texture they add to soup, you may see more random dumplings popping up in my soups!

Drunken Dumpling Soup

Serves 4

3 carrots, sliced

2 large potatoes, peeled and diced

2 stakes celery, sliced

1/2 yellow onion, diced

4 cloves garlic, pressed

1/4 cup amber beer

2 tbsp rosemary ground

2tbsp Mediterranean pepper

1 tsp Lawry’s salt

1 tsp red pepper

2 tbsp flour

1/2 cup dry white wine

1 can chickpeas, drained and rinsed

3 cups vegetable broth


3/4 cup flour

1 1/2 tsp baking powder

1/2 tsp Lawry’s salt

2 tbsp dried dill

1/2 cup unsweetened almond milk



In a medium bowl mix flour, baking powder, salt and dill. Gradually add milk and whisk together, dumpling batter will be medium thick.  Set aside until veggie mix is ready for dumplings.

Drunken Soup

In a large pot add beer, carrots, potatoes, celery, onion and garlic. Simmer about 5 minutes. Add rosemary, Mediterranean pepper, salt, red pepper and flour and coat veggies. Next add wine and chickpeas, cook until wine has evaporated. Then add vegetable broth and bring to a simmer. Drop dumplings in one scoop at a time; try to keep the dumpling balls separate, it should make about 8-10 dumplings. Cover and let simmer about 15-25 minutes, depending on how big the dumplings are. DO NOT STIR while dumplings are cooking. To tell when dumplings are done touch with center with your finger; it should be slightly firm yet soft.  Your finger should not leave an indentation. Once dumplings are cooked serve immediately.


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