Vegan Dill Pickle Soup
User Reviews
5
Vegan Dill Pickle Soup
Description
This soup begins by sautéing finely minced onion and grated carrot in olive oil or vegetable broth until softened. Thinly sliced dill pickles are added and briefly cooked to release flavor, then set aside. Potato cubes cook separately in vegetable broth until tender. A mixture of coconut milk, flour, and dill pickle juice is whisked together to create a creamy, slightly thickened addition to the soup.
Once the potatoes are nearly done, the sautéed vegetables, seasoning of salt and pepper, and the coconut milk mixture are incorporated and cooked further to meld flavors and soften the potatoes fully. Fresh chopped dill is stirred in at the end to enhance the herbal aroma. The soup balances the sourness from pickles with creamy texture and earthy vegetable notes, delivering a distinctive, refreshing soup with a smooth consistency.
Serve the soup immediately with a garnish of fresh dill for color and a burst of flavor. It works as a light meal or starter and can be paired with bread or salad. No additional garnishes or sides are specified.
Ingredients
- 2 tablespoon olive oil or vegetable broth
- 1 medium onion finely minced
- 1 large carrot grated on large holes of box grater
- 1 c dill pickles cut in half lengthwise and then thinly sliced
- 5 c vegetable broth
- 3 medium potato peeled and cubed
- 4 ½ tablespoon coconut milk full fat
- 1 ½ tablespoon flour
- 5-8 tablespoon dill pickle juice
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoon dill chopped
Instructions
- Heat oil or vegetable broth in large pot and over medium heat.
- Add onion and carrot and cook until vegetables begin to soften, approximately 7 minutes. Stir in dill pickles and cook for 3 more minutes. Using a spoon, transfer sautéed vegetables to a clean bowl.
- To the same pot add vegetable broth and bring to a boil. Once boiling, add potatoes, reduce heat to medium low and cook for 10 minutes.
- Meanwhile, in a small bowl whisk coconut milk, flour and 5 tablespoon of dill pickle juice. Set aside.
- To the pot with potatoes, stir in sautéed vegetables, salt, pepper, coconut milk and flour mixture and cook for another 5 minutes or until potatoes are tender when poked with a knife.
- Adjust the seasoning, if needed, add more dill pickle juice and remove soup from the heat.
- Serve immediately garnished with fresh dill.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Calories | 293kcal | 15% |
| Carbohydrates | 36.1g | 12% |
| Protein | 10.5g | 21% |
| Fat | 12.5g | 19% |
| Saturated Fat | 4.6g | 23% |
| Sodium | 1894mg | 79% |
| Potassium | 1122mg | 24% |
| Fiber | 5.9g | 24% |
| Sugar | 5.5g | 11% |
| Calcium | 95mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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