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This hearty Broccoli Dill Pickle Soup with White Beans & Potatoes brings together unexpected flavors that somehow work perfectly together. The tangy pickle punch combines with creamy beans and tender vegetables to create a comforting bowl that feels both nourishing and indulgent without the guilt.
I first created this soup during a winter cleanout of my refrigerator when I had an abundance of broccoli and half a jar of pickles. What started as a kitchen experiment has become one of my most requested recipes when friends come over for casual dinner parties.
Ingredients
- Olive oil: Creates the flavor base for all the aromatics to bloom
- Yellow onion and celery: Form the classic mirepoix that starts many great soups
- Garlic: Fresh minced cloves provide essential aromatic notes
- Nutritional yeast: Adds a cheesy umami depth without dairy, choose a good quality brand for best results
- Seasonings: Onion powder, garlic powder, and chili flakes layer in complexity
- Yukon gold potatoes: Have a naturally buttery texture that helps thicken the soup
- Dijon mustard: Enhances the tangy notes and complements the pickle flavor
- Vegetable stock: Use homemade if possible for deepest flavor
- Broccoli: Provides vibrant color, vitamins, and a delightful texture contrast
- White beans: Add protein, creaminess, and heartiness
- Dill pickles: The secret star that gives this soup its unique personality, choose a quality brand with good crunch
- Cashews: Create the creamy element when blended, be sure to soak them properly
- Light miso: Adds depth and saltiness
- Fresh dill: Brightens everything with its distinctive herbal notes
Step-by-Step Instructions
- Sauté Base Aromatics:
- Heat your olive oil in a large heavy pot over medium heat, then add onions and celery. Cook them slowly for a full 6-7 minutes until the onions become translucent and soft. This slow cooking develops sweetness in the vegetables that balances the tangy elements later.
- Develop Flavor Foundation:
- Add garlic, nutritional yeast, and all dried seasonings to the pot. This step is crucial for building depth. Let everything cook just until fragrant, about 1 minute, being careful not to burn the garlic, which can turn bitter.
- Create The Soup Base:
- Add potatoes and Dijon mustard followed by a generous seasoning of salt and pepper. Pour in your vegetable stock, bringing everything to a gentle boil. The potatoes need about 15 minutes to become fork-tender, which gives them time to release their starches that will help thicken the soup.
- Incorporate Main Ingredients:
- Once potatoes are tender, add your chopped broccoli, white beans, and dill pickles. The broccoli needs just about 8 minutes to cook through while maintaining its vibrant color and slight texture. Remember to remove those bay leaves before blending.
- Blend For Creaminess:
- This critical step creates the luscious texture. Ladle half the soup into your blender, adding the soaked cashews, miso, and optional spinach. Blend on high for a full minute until completely smooth and bright green. This creates a beautiful color contrast and velvety texture.
- Final Flavor Adjustments:
- Reunite both portions of soup in the pot, adding fresh dill and pickle brine to taste. This final brightening step elevates all the flavors and brings everything into perfect balance. Let it come back to a gentle boil before serving.
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The dill pickles might seem like an unusual addition, but they are truly the magic ingredient here. My grandmother actually inspired this idea. She used to add a splash of pickle brine to her vegetable soups, saying it woke up all the flavors. The first time I served this to my skeptical partner, they were shocked by how much they loved it and now request it regularly.
Storage Suggestions
This soup actually improves with time as the flavors meld together in the refrigerator. Store in airtight containers for up to 5 days in the refrigerator. If the soup thickens too much during storage, simply add a splash of vegetable broth when reheating. For freezing portions, let the soup cool completely, then transfer to freezer-safe containers, leaving about an inch of headspace for expansion. Thaw overnight in the refrigerator before gently reheating on the stovetop.
Easy Substitutions
This recipe welcomes adaptations based on what you have available. Cauliflower works beautifully in place of broccoli for a milder flavor profile. No white beans? Chickpeas or even lentils can step in, though the texture will be slightly different. The cashews can be replaced with sunflower seeds for a nut-free version; just increase soaking time to 4 hours. If fresh dill is unavailable, dried dill will work in a pinch — use about 2 tablespoons instead. For those who avoid miso, a tablespoon of white wine vinegar with an extra pinch of salt creates a similar brightness.
Serving Ideas
This hearty soup deserves thoughtful accompaniments. A crusty sourdough bread makes the perfect companion for dunking. For a complete meal, top each bowl with roasted chickpeas for extra crunch and protein. A swirl of good quality olive oil just before serving adds richness and visual appeal. During summer months, serve it chilled with a squeeze of lemon for a refreshing variation. For special occasions, I like to garnish with tiny pickle spears and fresh dill sprigs for an Instagram-worthy presentation.
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This soup will surprise and delight your taste buds while offering a comforting, protein-packed meal you can feel good about enjoying any time of year.
Frequently Asked Questions
- → Can I make this soup ahead of time?
Yes, this soup stores excellently! Make it up to 3 days in advance and refrigerate in an airtight container. The flavors actually deepen over time. Reheat gently on the stovetop, adding a splash of vegetable stock if needed to thin the consistency.
- → What can I substitute for cashews if I have a nut allergy?
For a nut-free version, substitute the cashews with either silken tofu (about 1/2 cup) or 1/3 cup of sunflower seeds soaked in hot water for 30 minutes. Both will provide creaminess without affecting the flavor profile significantly.
- → How crucial is the nutritional yeast to the flavor?
The nutritional yeast adds a savory, slightly cheesy dimension to the soup that enhances its depth. While you can omit it, consider adding an extra tablespoon of miso or a teaspoon of tamari/soy sauce to maintain the umami quality of the finished dish.
- → Can I freeze this soup?
Yes, this soup freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers, leaving some headspace for expansion. Thaw overnight in the refrigerator and reheat gently, stirring occasionally. The texture may change slightly but the flavor remains delicious.
- → What type of dill pickles work best?
Traditional garlic dill pickles offer the best flavor profile for this soup. Avoid sweet pickles as they'll alter the intended taste. Both whole pickles chopped at home or pre-diced pickle relish (dill variety only) will work, though hand-chopped pickles provide better texture contrast.
- → How can I make this soup spicier?
To increase the heat level, add more red pepper flakes when sautéing the aromatics, or stir in a teaspoon of your favorite hot sauce at the end. For a more complex heat, try adding half a diced jalapeño with the onions and celery at the beginning.