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.
Vegan Dill Pickle Soup
Prep: 15 -20minutes Cook: 40 minutes
- 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
- Simmer chopped onion in oil until golden brown
- Add potatoes, carrots, parsnips and celery stalks
- Cover with water, add vegetable stock or powder and bay leaves and let boil.
- 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!
- 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)
- Simmer for a few minutes on low heat and add salt and pepper to taste if needed
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