recipe: vegan dill pickle soup

Apparently Dill Pickle soup is suddenly sweeping the nation. When I first heard about it, I must admit that I was a little taken aback. I thought, that doesn’t sound good. Then I looked it up online. It looked a little better, but still not something that I wanted to eat. So I had no other choice but to make it! But rather than filling it with sour cream (an ingredient that I despise), I decided to make it me-friendly; which is vegan. I also decided to blend it, because in my opinion, it wasn’t as good or creamy when it wasn’t blended. 

So after all of those changes, how did it taste? Pretty darn good! But try it for yourself. 

Vegan Dill Pickle Soup

Ingredients:

2 cloves garlic, peeled and chopped
2 tbsp oil, any kind
3 tbsp vegan butter (or regular if you’re not making it vegan)
1/2 yellow onion, chopped
6 cups chicken broth
2 cups almond milk (or regular milk)
1 cup dill pickle juice
6 large potatoes (red or yellow), felled and chopped
2 cups carrots, diced
1 1/2 cups dill pickles, diced
1 tsp dried dill
1/2 tsp ground black pepper
1/4 tsp chilli powder

Steps:

1. In a large pot, heat the oil over medium. Throw in the garlic. Meanwhile, add the butter. Prepare the onion and throw it in as well. Continue to cook for a few minutes, then add the chicken broth, milk, and pickle juice. Prepare the potatoes, carrots, and pickles and add them as well. Cook over medium heat for approximately 20 minutes or until vegetables have softened. Remove from heat.

2. In a food processor or blender, blend the soup completely. Then return to the pot and add the dill, pepper, and chilli powder. Mix well. Serve when it’s still warm, or refrigerate for up to 3 days and reheat as needed. Finally, enjoy! This soup is kind of a big dill. ;-)

Emory

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