Root Vegetable Soup and Dumplings

Root Vegetable Soup and Dumplings

Dumplings and a hearty root vegetable soup make this a must try during the cold weather.

Makes 8 servings
Total Time 1 Hour
Difficulty Intermediate
Container Low-Profile 2.0-litre Container


For the Dumplings:

  • 60 g whole wheat flour
  • 70 g all-purpose flour
  • 2 large eggs
  • ½ teaspoon salt, optional
  • 1 tablespoon olive oil
  • 60 ml oat milk
For the Soup:
  • 1 tablespoon olive oil
  • ½ medium (100 g) yellow onion, chopped
  • 2 (80 g) celery stalks, chopped
  • 1 (90 g) carrot, chopped
  • 2 (240 g) parsnips, chopped
  • 3 garlic cloves, peeled
  • 1 tablespoon fresh thyme leaves, about 10 sprigs
  • 1.2 l vegetable broth
  • 1 teaspoon salt, optional
  • 1 teaspoon ground black pepper
  • 260 g peas


  1. For the Soup: Heat a large soup pot to medium high heat. Add the oil then add the vegetable mixture and salt. Sauté for 5–7 minutes. Add stock and bring to a boil. Reduce the heat and simmer for 10 minutes.
  2. While the soup is simmering, place the dumpling ingredients into the Vitamix container and secure the lid. Start the blender on its lowest speed and increase to Variable 5. Blend for 10 seconds. The dough should resemble a batter.
  3. To finish the soup: Carefully add soup mixture to the Vitamix container and secure the lid. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
  4. Place soup back into pot and bring to a boil. Drop dumplings in 1 Tablespoon at a time and allow to cook. Dumplings will rise to the top of the soup when finished about 2–3 minutes. Add peas and simmer until bright green and cooked through.


    You won't miss the chicken in this dumpling recipe as hardy parsnips and carrots lend not only delicious flavor but also extra vitamins, minerals, and fiber. Enjoy!

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