Homemade Vegetable Broth and Dumpling Soup

Homemade Vegetable Broth and Dumpling Soup

Just as Olivier Salad is a great recipe to use up vegetables from making broth, this soup is a nice way to use up broth leftovers after cooking vegetables for Olivier Salad. The broth is full of nutrients left from the vegetables and has a sweet, homey taste. I grew up eating versions of this soup for special occasions with family, so it holds a fond place in my heart and always brings me joy.

Homemade Vegetable Broth and Dumpling Soup

Homemade Vegetable Broth and Dumpling Soup


Makes about 6 servings of 2 cups each

Prep time

Active time:

Total time:

How it's made

2 tbsp vegetable oil


Heat the oil in a large pot over medium-high heat.


1 large yellow onion, diced


Add the onion and cook for about 5 minutes, until translucent.


1 inch long piece of ginger, peeled and shredded


Add and cook for another minute.


10 cups of water


Add vegetables and bring to boil. Set the heat to medium and cook for about 20 minutes or until all vegetables are cooked enough that a fork presses easily through them, but make sure not to overcook them. Take the vegetables out with a fork (don’t strain), and rinse them under cold water. These vegetables are great set aside and used for Olivier Salad. If you choose to make this salad, skip to the Salad Assembly section of that recipe. The leftover broth will have onions and leftover chunks from other vegetables, but that will add more flavour to the soup so do not discard.

6 carrots, whole

4 medium parsley roots, whole

1 large celery root, cut into large chunks

5 medium - small russet potatoes, quartered


1 14oz can (1½ cups) of diced tomatoes, with liquid


Add to the broth and cook for another 10 minutes.

2 tbsp vegetable seasoning, or one cube of vegetable bullion

1 tsp red pepper flakes

¼ tsp pepper



1¼ cup flour


Mix all together in a small bowl. Let stand for 5 minutes.

Once the broth is cooked, dip a teaspoon into the broth and take 1 tsp of dumpling mixture and drop it into the broth. Repeat until all mixture is used up. Cook for another 10 minutes.

1 tsp salt

1 tsp baking powder

½ cup semolina flour

1¼ cup water

Helpful tips

This broth can be kept in the fridge for up to 3 days, but it’s best eaten fresh. Great on cold, winter days, or as a starter for big family meals. Serve with Leek and Mushroom Stuffed Phyllo PocketsWheat Berry SaladOlivier SaladBlack Bean Quinoa BurgersBurger Cups or Smoked Tofu and Hummus Sandwich.