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 !

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Gluten friendly

Serves 6-8 bowls

Prep Time 15 minutes

Cook Time 20 minutes

Ingredients

- 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

Instructions

- 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