Dill Pickle Soup
Yes, I said Dill PICKLE soup ! If I had a dime for every time someone gave me a funny look when I said 'DILL PICKLE' soup, boy I'd have a lot of dimes! This is the perfect soup to get you out of that 'soup rut' & cozy enough for a warm bowl in winter! If you ever had it at the former GYR restaurant you'll be making it asap but if you didn't, I promise you'll love this fun soup, first bite !
Serves 6-8 bowls
Prep Time 15 minutes
Cook Time 20 minutes
- 1 small spanish or white onion, diced
- 2 large carrots, diced
- 2 celery stalks, diced
-3 TBSP of vegan butter ( I use Earth Balance)
-3 cups of potatoes, cubed
-5 regular dill pickles, diced
-3/4 tsp of sea salt
-3/4 tsp of ground pepper
-1 TBSP of dried dill
-1/2 tsp of cayenne
-1/2 tsp of paprika
-1 tsp of oregano
-7 cups of water
1/2 cup of pickle juice from the jar
- In a large pot, melt the butter on medium heat. Add in the onions, carrots and celery, cook for 5 minutes
-Add in all of the remaining ingredients and bring the soup to a low boil, cook until the vegetables are tender (about 25 minutes)
-Once cooked, take out 3 cups of the soup (get both veggies & liquid) and add to your blender. Blend on high until nice & smooth.
-Pour the blended portion of the soup back into the pot and stir.
-Pour yourself a big bowl & enjoy!
-Keep in the fridge for 5-6 days