Vegan Dill Pickle Soup
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.
Ingredients
- 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.
Instructions
- 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!