Vegan Dill Pickle Soup

Lisa

This Vegan Dill Pickle Soup is full of vegetables, has a fresh crispy dill pickle flavor, is so easy to make, and can be ready in 40 minutes.

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Prep Time 10

Cook Time 30

Total Time 40

Course: Soup, vegan

Cuisine: Polish

1 Onion I used a sweet onion. This can be substituted with any variety of onion.
Oil Any oil will work to saute the vegetables. I have used olive or avocado oil in this recipe.
1 Tbsp Minced Garlic
1/2 Cup Carrots Chopped.
1 Cup Dill Pickles Diced.
5 Cups Vegetable Broth and/or Water I used a low sodium vegetable broth for the soup. This can be substituted with just plain water or half water with half broth.
3 lbs. Potatoes I used red potatoes in this soup.
6 Tbsp Plant Based Milk I used a plain unsweetened almond milk.
3 Tbsp Flour I used my favorite gluten free flour in my soup. Any flour will work in the soup.
3 Tbsp Fresh Dill
6 Tbsp Dill Pickle Brine
Salt and Pepper to taste.

Clean and dice the potatoes, carrots, and onion.
In a medium large stock pot, on medium high heat, add the oil, onion, and minced garlic.
Cook until the onions start to slightly brown.
Next add the potatoes, carrots, broth and/or water.
In a small measuring cup, mix together the flour and plant based milk, pour into the stock pot.
Cook everything until the carrots and potatoes are soft.
Pour in the dill pickle brine and stir until well combined.
Chop the fresh dill and dill pickles into small pieces, add to the soup, cook until hot.
Salt and pepper to taste, enjoy!