Roasted Vegetable Soup with Herbed Dumplings

Roasted Vegetable Soup with Herbed Dumplings | Project Yum

I may have accidentally made food for an army on Sunday. I’m home alone for the week, and so to give myself something to do, I planned some pretty extensive cooking on the weekend. In the process, I may have ended up preparing food for 20 people.

I started with this awesome soup: roasted carrot, parsnip, sweet potato, butternut squash, and leek. All blended together and topped with steaming herbed dumplings. (This may sound pretty autumnal for April, but I never claimed that this recipe blog was seasonal, ok?)Roasted Vegetable Soup with Herbed Dumplings | Project Yum

But no, this gigantic pot of hot soup with, like, a dozen doughy dumplings on top was not enough. I also had to go and make a huge pan of Mexican-style quinoa (recipe coming soon). I’m going to be eating this FOREVER.

And I have no problem with that.

Roasted Vegetable Soup with Herbed Dumplings | Project Yum

Roasted Vegetable Soup with Herbed Dumplings | Project YumI’ve never made dumplings before, but I remember my mom always making them in chicken stew when I was growing up. I’m not really sure why I’ve never made them, since they’re so easy and also clearly delicious: I mean, they’re essentially just biscuits COOKED IN SOUP. How could that not be amazing?

Roasted Vegetable Soup with Herbed Dumplings | Project Yum

So, what do we think: will dumplings in soup freeze well? I’m guessing not… better get eating!!!

Roasted Vegetable Soup with Herbed Dumplings | Project Yum

Roasted Vegetable Soup with Herbed Dumplings

  • Servings: 6
  • Difficulty: easy
  • Print

Recipe adapted from The Kitchn

For the soup:
  • 1/2 medium butternut squash
  • 3 carrots
  • 2 medium parsnips
  • 1 sweet potato
  • 2 leeks, white and light green parts only
  • 3 stalks celery
  • 1 yellow onion
  • 4 cloves garlic
  • Olive oil
  • Salt & pepper, to taste
  • 7 cups vegetable stock
  • 1 bay leaf
  • Chopped parsley, for garnish

For the dumplings:

  • 1 cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons chilled butter, cut into small pieces
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon finely chopped thyme
  • 1/2 cup milk


  1. Preheat oven to 400°F. Peel and chop the butternut squash, carrots, parsnips, and sweet potato into 1-inch chunks. Cut the leeks and celery into chunks. Peel and quarter the onion. Toss with whole garlic cloves and enough olive oil to coat, plus a generous pinch of salt and pepper. Spread the vegetables evenly on two baking sheets. Roast until tender, 40-50 minutes.
  2. Add the vegetables and broth to a large soup pot. Using an immersion blender, blend until you achieve a smooth consistency. Add the bay leaf, bring to a boil, and then simmer for 10 minutes or more.
  3. Meanwhile, prepare the dumplings. Whisk together the flour, baking powder, and salt. Add the butter and rub with your fingers or a fork until the mixture resembles fine crumbs. Stir in the herbs. Add the milk and stir until just combined.
  4. Drop tablespoonfuls of the dough into the simmering soup. Cover the pot and simmer for about 10 minutes or until the dumplings are cooked through.
  5. To serve, ladle soup and dumplings into bowls and garnish with chopped parsley.

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