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Macedonian-style vegan dumpling soup served warm with fresh parsley

Balkan Vegan Dumpling Soup

Recipe by Padma Priya

This cozy Balkan dumpling soup is made with a flavorful vegetable broth and soft vegan semolina dumplings. Inspired by traditional Macedonian recipes, it is simple, hearty, and perfect for chilly days.

  • Total Time30 minutes
  • Yield4 servings 1x
  • DietVegan

Ingredients

Units Scale
For the Soup
  • 2 spring onions, finely chopped
  • 1 carrot, finely diced
  • 1/2 bell pepper, finely diced
  • 1 celery stalk (or celery root), finely chopped
  • 1 cup broccoli, finely chopped
  • 1 to 2 tbsp olive oil
  • 1.5 liters hot water
  • 2 to 3 vegetable bouillon cubes
  • Salt, to taste
  • Black pepper, to taste
  • 1 tsp vegeta (optional)
  • Fresh parsley, chopped
For the Vegan Dumplings
  • 1 cup semolina flour
  • 2 tbsp all-purpose flour
  • 1/2 tsp baking powder
  • 1 tbsp olive oil
  • Water (added gradually)
  • Salt and pepper (optional)

Instructions

  1. Prepare the vegetables. Finely chop the spring onions, carrot, bell pepper, and celery into very small pieces. Chop the broccoli separately and set it aside.
  2. Start the soup. Heat the olive oil in a large pot over medium heat. Add the spring onions, carrot, pepper, and celery, and sauté for 2 to 3 minutes. Pour in 1.5 liters of hot water and add the bouillon cubes. Season with salt, pepper, and vegeta if using. Simmer for 20 minutes.
  3. Make the dumpling batter. In a bowl, combine the semolina flour, all-purpose flour, and baking powder. Mix well. Add the olive oil and slowly add water while stirring. The batter should be thick, sticky, and able to hold its shape. Season with salt and pepper if desired.
  4. Add the broccoli. After the soup has simmered for 20 minutes, add the chopped broccoli and cook for 5 minutes.
  5. Add the dumplings. Bring the soup to a gentle boil. Using two small spoons, shape the dough into small almond-shaped dumplings and drop them directly into the soup. Cook for about 5 minutes, until the dumplings are soft and cooked through.
  6. Finish the soup. Add the chopped parsley, stir gently, and turn off the heat. Serve warm.

Notes

Nutrition is an estimate calculated from USDA FoodData Central values and will vary with brands and portion sizes.

Nutrition

  • Serving Size: 1 serving
  • Calories: 275
  • Sugar: 2 g
  • Sodium: 1120 mg
  • Fat: 10 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 4 g
  • Protein: 7 g
  • Cholesterol: 0 mg

Find it online: https://gratefullyvegan.com/balkan-vegan-dumpling-soup/