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Dill Pickle Chip Soup

Dill Pickle Chip Soup

Print Recipe
A creamy delicious vegan soup recipe made even better with leftover pickle juice.
Course Appetizer, Soup
Cuisine American
Keyword budget friendly, dill pickle chips, dill pickle soup, dill pickles, easy vegan recipe, easy vegan soup, low waste, scrappy cooking, zero waste
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Calories 199.8
Author carleigh

Equipment

Ingredients

  • 1 tbsp extra virgin olive oil
  • ½ tsp sea salt
  • 2 garlic cloves minced
  • ½ yellow onion diced
  • ½ tsp paprika
  • 1 tbsp nutritional yeast
  • 4 yukon gold potatoes chopped
  • 3 cups vegetable broth
  • ¾ cup pickle juice
  • 1 bunch fresh dill finely chopped

Instructions

  • Add the olive oil, garlic and onion to a pot over medium heat. Saute until fragrant, for approximately 2 minutes.
  • Next add the potatoes, paprika, nutritional yeast and sea salt. Saute for an additional 3 to 5 minutes, until the potatoes have softened slightly.
  • Add the vegetable broth and pickle juice. Bring to a boil, then simmer over low heat for approximately 20 minutes, until the potatoes are cooked through.
  • Taste and adjust seasonings as needed. Blend your soup until smooth. Stir in half of the fresh dill, and use the other half to garnish.

Nutrition

Calories: 199.8kcal | Carbohydrates: 38.1g | Protein: 4.6g | Fat: 3.8g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.6g | Sodium: 1789.8mg | Potassium: 782.5mg | Fiber: 4.5g | Sugar: 3.7g | Vitamin A: 480.4IU | Vitamin C: 36mg | Calcium: 27.1mg | Iron: 1.5mg