CAN YOU USE PICKLES TO MAKE A SOUP?

Yes, and it's mind-blowing!

This mind-blowing pickle soup is the epitome of comfort food. Its Polish origins are well marked here by the wise use of pickles, sour cream, and veggies, which is the perfect balance between tangy, a zing of sweetness, sourness, and a whole lot of umaminess! Just brilliant!

Enough chitchat! Here is the recipe!

• 2 tablespoon of vegan butter1 medium onion, minced1 large carrot grated or brunoise (cut into small dices)
• 1 celery stalk, finely chopped
• 2 garlic cloves, minced1 cup of dill pickles, thinly sliced5 cups of vegetable broth plus 1/4 cup 3 medium potatoes peeled and cubed
• 4 ½ tablespoon of vegan sour cream or unsweetened vegan yogurt
• 1 ½ tablespoon of all-purpose flour
• 3 to 4 tablespoons pickle brineSalt to taste
• White or black pepper to taste, although white pepper is better for this soup
• 1 tablespoon of nutritional yeast
• 4 tablespoons of chopped fresh dill or 2 teaspoons of dry dill

Instructions

  • 1.
    In a medium bowl whisk together the vegan yogurt or sour cream, 1/4 cup of veggie bullion, all-purpose flour, and 3 tablespoons of dill pickle juice.
  • 2.
    Heat the vegan butter in a large non-stick pan or dutch oven over medium heat.
  • 3.
    Add onions, allow them to brown, approximately 6 minutes, then and carrots and celery, and cook until vegetables begin to soften approximately 7 minutes. Add the crushed garlic, stir for 40 seconds. Stir in dill pickles and cook for 3 more minutes.
  • 4.
    Add the potatoes, salt, pepper, nutritional yeast, the sour cream and flour mixture, and the broth and bring to a boil. Once boiling, reduce heat to medium-low and cook for 10 minutes or until the potatoes are cooked through
  • 5.
    Remove from the heat, and serve immediately garnished with fresh or dry dill and vegan sour cream or unsweetened vegan yogurt.
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