A creamy chickpea and dumpling soup. This comforting soup is vegan and made with simple ingredients. Plus, it’s all done in just about 30 minutes!

This recipe is inspired by both my Creamy Chickpea Noodle Soup and Instant Pot Lentil Fricot. The base of this soup is similar to my noodle soup, but we’re swapping the noodles for simple dumplings made with flour, oat milk, baking powder and salt.

This easy soup is a delicious vegan substitute for the classic chicken and dumpling soup. It’s packed with flavor from fresh herbs and garlic, then made creamy thanks to coconut milk. It’s perfect for a light, yet comforting vegan dinner.

What you need: Vegan butter, onions, garlic, carrots, celery, summer savory, thyme, turmeric, vegetable broth, coconut milk, chickpeas, flour, oat milk, baking powder and salt.

Notes on the Recipe:

• Every brand of coconut milk can yield different results. Some will have a stronger coconut flavor than others. Choose a light coconut milk for a lighter flavor. You should hardly taste the coconut in this soup.
• If you strongly dislike the taste of coconut, you can try this soup with plain oat milk, cashew milk or almond milk instead. Not all plant-based milks will work in soups.
• You can make the dumplings with whole wheat flour if preferred. I haven’t tried other flours, but a gluten-free flour mix should work.
• I used vegetable broth with no salt added. If you’re using regular or low salt vegetable broth, start with less salt and adjust the amount to taste.

More Vegan Soup Recipes:

• Lentil Lasagna Soup
• Creamy Chickpea Noodle Soup
• Simple Lentil Soup
• Instant Pot Lentil Fricot
• Creamy Vegan Cheesy Broccoli Soup
• Vegan Black Bean Enchilada Soup

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Creamy Chickpea and Dumpling Soup

A creamy chickpea and dumpling soup. This comforting soup is vegan and made with simple ingredients. Plus, it's all done in just about 30 minutes!

Course lunch, Main Course

Cuisine vegan

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Ingredients

• 2 tablespoons vegan butter
• 1 large onion, finely diced
• 4 large garlic cloves, finely minced
• 4 medium carrots, peeled and sliced or diced
• 2 medium celery stalks, diced
• 1/2 teaspoon thyme, dry
• 1 teaspoon summer savory (or oregano)
• 1/2 teaspoon turmeric, ground
• 1 teaspoon salt
• 4 cups vegetable broth, unsalted
• 1 can coconut milk, light or regular
• 1 can chickpeas, drained and rinsed

Dumplings

• 1 cup all-purpose white flour, spoon and leveled
• 3/4 cup oat milk
• 1/2 teaspoon baking powder
• Pinch of salt

Instructions

• Heat the vegan butter in a large saucepan over medium heat. Add the onions and garlic and sauté for 5 minutes or until fragrant.
• Add the carrots and celery and sauté for 1-2 minutes. Stir in the savory, thyme, turmeric and salt. Sauté for another 1-2 minutes.
• Add the broth, coconut milk and chickpeas. Increase to high heat and bring to a boil. Reduce heat to medium-high and let it simmer for 10 minutes or until the vegetables are fork-tender.
• Meanwhile, prepare the dumplings: Add the ingredients in a small bowl and stir until combined.
• Once the soup is done, spoon the dumpling dough onto the soup, then cover and cook at medium heat for an additional 5 minutes or until the dumplings are cooked.
• Serve immediately with pepper to taste. Enjoy!

Notes

Low-fat and high-fat coconut milk are both great options in this soup. High-fat will result in a creamier, richer soup, but might add a hint of coconut flavor. 

If you dislike coconut, try using plain almond or oat milk instead of coconut milk. You’ll need just a little under 2 cups.

If you can’t find summer savory, you can substitute it with oregano.

I tested this recipe with unsalted vegetable broth. If you’re using regular or low-salt broth, start with less salt and add more to taste.

If you make this chickpea and dumpling soup, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!