Vegan Semolina Dumplings in Vegetable Soup

5 from 8 votes
Prep Time 15 minutes
Cook Time 20 minutes
Rest Time 5 minutes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 6 people
Calories 20 kcal


For the semolina dumplings

  • 500 g Durum wheat semolina
  • 75 g Chickpea flour
  • 25 g Soy flour
  • 2 tsp Salt
  • 1 Knife point Nutmeg
  • Pepper
  • 3 tbsp Rapeseed oil
  • 500 ml Hot water (not boiling)
  • 0,5 bunch Parsley

For the vegetable soup

  • 1 Kohlrabi
  • 4 Big carrots
  • 1 Great parsnips
  • 1 Leek
  • 200 g Peas (frozen)
  • 4 liter Vegetable broth
  • 0,5 bunch Parsley
  • Pepper


  • Dice the vegetables and bring to the boil in the vegetable stock. Chop 1/2 bunch of parsley and add to the soup. Season the broth with pepper.
  • Measure and mix the dry ingredients for the dumplings. Add the rapeseed oil and hot water and stir the ingredients quickly. It is important not to wait at this point, otherwise the dough will clump. The dough sets easily due to the hot water. For this purpose, the dough should rest for about 5 minutes. This is important so that the dumplings don't disintegrate when they get into the boiling soup.
  • As soon as the vegetables are done, the dough can be made into dumplings. To do this, take a heaped tablespoon of the dough and push it with a second tablespoon from the spoon into the lightly boiling soup. The dumplings set very quickly.


  • If you don't have soy flour on hand, you can replace the soy flour and water with 500ml of hot soy milk.
  • The recipe makes about 12 plates of soup. That's enough for 6 people.


Serving: 100gCalories: 20kcalCarbohydrates: 0.5gProtein: 0.2gFat: 1.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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