Creamy Dill Pickle & Potato Soup

Creamy Dill Pickle & Potato Soup

When I first saw this recipe my initial reaction was a gasp of delight! It may have been my love for Dill Pickles or Creamy Soups or the idea of combining both! I actually came across the recipe on the website of my absolute favorite brand of Pickles (Bubbies) and thought how easy it would be to Veganize it. So here we are. Hopefully satisfying every pickle lover like myself and converting a few new ones.

Serves 4

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Ingredients

5 medium Gold Potatoes cubed ( about 4 cups) either with or without skins
4-5 Kosher Dill Pickles chopped ( I love Bubbies Brand)
2 ribs of Celery chopped
1 small Carrot diced
1/2 Medium Onion Chopped (1.5 cups)
2 Tbsp (30g) Vegan Butter or Oil
3 Tbsp (45g) fresh Dill chopped (plus more for garnish)
2 cloves Garlic minced
3.5 cups (830ml) Water or Vegetable Broth
2 cups (474ml) Plant Milk
1 cup (240g) Vegan Sour Cream
1/2 cup (119ml) Pickle Brine
Salt & Peppr to taste

Directions

1. Sauté the onion and celery until the onions become translucent, about 5-7 minutes.

2. Add int the garlic and carrots and continue to sauté for 2 minutes or until the garlic is fragrant.

3. Add in the dill, pickles, potatoes, pickle brine and water and bring to a soft boil for about 30 minutes or until potatoes are fork tender.

4. Remove about 2/3 cup of the cooked potatoes and set aside. Using an immersion or regular blender, blend he soup until almost smooth.

5. Lower the heat and add in the plant milk and simmer for about 15 minutes

6. Add back the reserved potatoes and add the sour cream. Mix well and simmer for another 15 -20 minutes before serving.

7. Garnish with pickle slices and fresh dill.