Semolina Dumpling Vegetable Soup

Semolina dumplings. This dish is my childhood.

I honestly can’t think of any other meal I loved as much — I could have eaten it every single day.

But back then, my mum was raising four children, all just 1–2 years apart, so cooking everything from scratch wasn’t always realistic.

As I remember it, she used those instant semolina dumpling packets in vegetable broth — you’d just mix them with hot water and let them simmer for a bit.

And I absolutely loved them.

But as I grew older and started to enjoy cooking more, learning how to make real food with simple, wholesome ingredients — I came back to this recipe.

And honestly… who would have thought it’s this easy?

It really doesn’t take much at all. And it’s likely much cheaper than those instant mixes, too.

No judgment at all! I grew up happy, healthy, and loved.

But now, being a mum myself, I also know how challenging it can be.

At the same time, we know so much more about nutrition today than we did 30 years ago. And when something this simple can be made from scratch, it just feels like the better choice.

I truly hope you love this recipe as much as I do — and your little ones do too.

Why This Recipe Is Great For Toddler Nutrition

This soup combines wholesome basics — vegetables, butter beans, and soft semolina dumplings — into a balanced, gentle meal that works for the whole family.

• High in fibre — supports digestion and gut health
• Plant-based protein from butter beans keeps little ones full and satisfied
• Packed with vegetables — naturally nutrient-dense and wholesome
• Soft, comforting textures — perfect for babies and toddlers

Tip: Add a squeeze of lemon before serving — vitamin C helps the body absorb iron from plant-based sources.

Why You’ll Love This Recipe

• Perfect for baby-led weaning — soft dumplings and vegetables
• Toddler friendly — mild, comforting and easy to eat
• Nutrient-rich — balanced and wholesome
• Great for family meals — one pot for everyone
• Budget-friendly — simple, affordable ingredients

Ingredients

Vegetables

Celery, carrots, onion, and peas create a nourishing base full of flavour, vitamins, and gentle texture for little ones.

Butter Beans

Butter beans add plant-based protein, fibre, and a soft, creamy texture that works beautifully in this soup.

Semolina Dumplings

Soft, comforting dumplings made from simple pantry ingredients — perfect for little ones.

Vegetable Broth

Forms the base of the soup and brings all flavours together.

Herbs & Spices

Nutmeg, parsley, salt, and pepper add warmth without overpowering the dish.

What Are Semolina Dumplings?

Semolina dumplings (Grießklößchen) are soft, pillowy dumplings made from semolina flour. They’re commonly used in soups and are loved for their gentle texture — making them ideal for babies and toddlers.

How To Make Semolina Dumpling Vegetable Soup

1. Prepare the soup base

In a large pot, sauté chopped onion, celery, and carrot for a few minutes until slightly softened.

2. Add broth and vegetables

Add vegetable broth, potatoes (optional), peas, and butter beans. Let everything simmer gently.

3. Make the dumplings

In a small pot, bring water, butter, salt, and nutmeg to a boil.

Add semolina while stirring constantly until combined. Transfer to a bowl and let cool slightly.

Add cornflour and parsley, then knead into a soft dough.

Form small dumplings and let them rest for about 15 minutes.

4. Cook the dumplings

Add dumplings to the simmering soup and cook for about 10–15 minutes until soft and cooked through.

5. Serve

Serve warm and enjoy as a comforting, nourishing family meal.

Variations

• Add potatoes for a heartier version
• Blend part of the soup for a creamier texture
• Add spinach for extra nutrients
• Use different beans or lentils

Tips For Toddlers

Cut dumplings into slices. For younger babies, slice the dumplings into small pieces rather than serving them whole. This makes them easier to manage and reduces the risk of choking.

Keep flavours mild. Use gentle seasoning and adjust salt depending on age (skip salt for babies under 12 months).

Serve with rice. Adding rice makes the dish easier to grab and scoop, especially for younger toddlers learning to self-feed. I always keep a batch of pre-cooked rice in the fridge, so I can quickly add it to meals like this and make them more filling and toddler-friendly.

Let them explore. Expect mess — that’s part of learning and discovering food.

Storage

Refrigerator

Store in an airtight container for up to 3–4 days.

Freezer

Best to freeze without dumplings and add fresh when serving.

Reheating

Reheat gently and add water if needed.

Serve With

• Soft bread — try my super tasty Spinach Naan — perfect for dipping
• A squeeze of lemon — enhances flavour and nutrient absorption

Semolina Dumpling Vegetable Soup (Toddler & Baby-Led Weaning Friendly)

A nourishing vegetable soup with soft semolina dumplings and butter beans. Mild, comforting, and ideal for toddlers, babies, and family meals.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Course Main Course, Soup

Cuisine German, Soup, Vegan

Servings 4

Calories 285 kcal

Equipment

• Large soup pot
• Small saucepan
• Wooden spoon
• Knife and chopping board
• Mixing Bowl
• Measuring jug
• Measuring spoons
• Slotted spoon

Ingredients

  

1x2x3x

• Soup Base:
• 1 tbsp olive oil or butter
• 1/2 onion finely chopped
• 1 carrots diced
• 1-2 celery sticks diced
• 1 peas fresh or frozen
• 1 can 240 g butter beans drained and rinsed
• 1 litre vegetable broth
• 1 2 small potatoes diced (optional)
• Fresh parsley chopped
• Pinch of nutmeg
• Salt and pepper to taste omit for babies under 1 year
• Semolina Dumplings:
• 250 ml water
• 30 g butter
• Pinch of salt optional for adults
• Pinch of nutmeg
• 120 g semolina
• 1 tbsp cornflour cornstarch
• 1 tbsp chopped parsley

Instructions

 

• Heat olive oil or butter in a large pot. Sauté onion, carrots, and celery for 5–7 minutes until softened.
• Add vegetable broth, potatoes (if using), peas, and butter beans. Bring to a gentle simmer and cook until vegetables are tender.
• In a separate pot, bring water, butter, salt, and nutmeg to a boil. Slowly whisk in semolina, stirring constantly until thickened.
• Remove from heat, transfer to a bowl, and allow to cool slightly.
• Mix in cornflour and parsley, then form into small dumplings. Let rest for 10–15 minutes.
• Add dumplings to simmering soup and cook for 10–15 minutes until soft and fully cooked.
• Serve warm. Optional: add lemon juice before serving.

Notes

Suitable for baby-led weaning when dumplings are cut into small pieces
Do not add salt for babies under 12 months
Soup can be blended partially for a smoother texture
Freeze soup without dumplings; add fresh dumplings when reheating
Add cooked rice or extra beans for a more filling meal
Allow soup to cool slightly before serving for toddlers

Nutrition

Serving: 250mlCalories: 285kcalCarbohydrates: 42gProtein: 11gFat: 7gFiber: 9gCalcium: 90mgIron: 2.8mg

Keyword BLW, Griessklösschen, semolina dumpling, veggie soup

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