Vegan Dill Pickle Soup

I love pickles, and I love soup. If I was to choose one type of food that I would have to eat for the rest of my life, it’s soup (pizza is a close second).

I had one of those days where I woke up not even a little bit hungry and with no desire for food, so I left my house without food to go to a meeting. Then, on my way back, I was starving! I had a 50 minute drive on my way home to daydream about what I was going to eat. I knew I wanted some sort of soup. I remembered seeing a recipe for a Polish Dill Pickle Soup on Pinterest and man that sounded good. The traditional one contains beef and cream, but we don’t need all that to make it delicious!

I went home and searched my house for ingredients and I found what I needed to make a pickle soup. I made it, and I ate it, and it was so tasty. Then halfway through my third bowl, I realized I should share it with you guys.

So please excuse the not so very artistic pictures of the soup, I was entering a lazy food coma and trying to fight the urge to nap. I took a few quick shots of the soup, but it’s the recipe that really matters right?

I made a huge batch, that’s almost gone, but I’m going to downsize the recipe because I realize not everyone will want to make a pot with like 15 servings.

The Joyful Daily vegan dill pickle soup

Vegan Dill Pickle Soup

Prep: 15 -20minutes  Cook: 40 minutes

Serves: 4


  • 8 cups of water
  • vegetable stock or vegetable powder
  • 1 medium onion, chopped
  • 4-5 medium potatoes, chopped
  • 3 large carrots, chopped
  • 2 parsnips, whole or halved
  • 2 celery stalks, chopped
  • 1 tsp dried dill
  • 1 tsp dried parsley
  • 3 large kosher pickles, shredded
  • 1 tbsp Earthbalance spread (or other vegan butter substitute)
  • salt and pepper
  • 3 bay leaves


  1. Simmer chopped onion in oil until golden brown
  2. Add potatoes, carrots, parsnips and celery stalks
  3. Cover with water, add vegetable stock or powder and bay leaves and let boil.
  4. In a separate skillet simmer the pickles in the earthbalance spread for ~7 minutes or until soft. Make sure they are covered with water or pickle juice when they are simmering, so they don’t fry!
  5. Once vegetables are cooked and soft, remove the parsnips, add dill and parsley, the simmered pickles and the remaining water (if you didn’t add it all at the beginning)
  6. Simmer for a few minutes on low heat and add salt and pepper to taste if needed



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