Vegan Dill Pickle Soup
 
Prep time
Cook time
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I'll show you how to make vegan dill pickle soup! This recipe is made with dill pickles, brine from dill pickle jar, vegetables & other simple soup ingredients!
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 4
Ingredients
  • ½ cup dill pickles, grated
  • ¼ cup dill pickle brine from the jar
  • 2 Tbsp Olive Oil
  • 4 garlic cloves, minced
  • 1 small onion, diced
  • 1 large carrot, chopped
  • 2 celery stalks, finely chopped
  • 2 russet or large yellow potatoes, peeled and chopped
  • 4 vegetable bouillon cubes (or 4 tsp powder)
  • 5 cups water
  • ½ cup coconut milk
  • 2 tbsp all-purpose flour
  • Salt & black pepper to Taste
  • 1 Tbsp fresh dill, chopped & divided (half for garnish)
Instructions
  1. Heat olive oil in a large pot over medium heat. Add onions, garlic, carrot, celery, and a pinch of salt, and cook until onions are translucent, about 3-5 minutes.
  2. Add the potatoes, and cook stirring constantly for about 2 minutes.
  3. Stir in the broth and pickle brine and bring to a boil. Reduce heat to a gentle simmer and simmer for about 20 mins or until potatoes are fork-tender.
  4. Meanwhile, in a tall measuring up, blend together the coconut milk and flour with an immersion blender and set aside.
  5. If you want a blended soup, use an immersion blender and puree the soup. You can also puree only some of the soup and leave some of the veggie chunks for texture.
  6. Stir the coconut milk mixture into the soup until well combined.
  7. Stir in the pickles and cook for another 5 mins or so until everything is heated through. Then stir in the fresh dill and season with salt and black pepper to taste.
  8. Serve soup with fresh dill as garnish and some garlic or onion bread on the side.
Recipe by The Edgy Veg at https://www.theedgyveg.com/2023/10/03/vegan-dill-pickle-soup/