Broccoli Dill Pickle Soup (Print Version)
# Ingredients:
→ Base
01 -
2 tablespoons olive oil
02 -
1 medium yellow onion, small dice
03 -
2 sticks celery, small dice
04 -
4 cloves garlic, minced
→ Seasonings
05 -
2 tablespoons nutritional yeast
06 -
1 teaspoon onion powder
07 -
1 teaspoon garlic powder
08 -
Pinch chili flakes (optional)
09 -
2 bay leaves
10 -
Sea salt and ground black pepper, to taste
11 -
2 teaspoons Dijon mustard
12 -
1 tablespoon light miso
13 -
Pickle juice/brine, to taste
→ Vegetables and Legumes
14 -
3 medium Yukon gold potatoes, chopped (480 grams/3 cups)
15 -
1 bunch broccoli, stems and florets chopped (about 375 grams)
16 -
1 ½ cups cooked white beans (from a 15 oz can)
17 -
½ cup chopped dill pickles
18 -
1-2 cups baby spinach (optional)
→ Liquids and Extras
19 -
6 cups vegetable stock
20 -
½ cup raw cashews, soaked for at least 2 hours and drained
21 -
⅓ cup chopped fresh dill
# Instructions:
01 -
Heat a large, heavy-bottomed pot over medium heat. Pour in the olive oil and swirl it around. Add the onion and celery and sauté until celery is bright green and onions are translucent and soft, about 6-7 minutes.
02 -
Add the garlic, nutritional yeast, onion powder, garlic powder, chili flakes (if using), and bay leaves. Stir and sauté until fragrant, about 1 minute.
03 -
Add the chopped potatoes and Dijon mustard. Season liberally with salt and pepper and stir. Pour in the vegetable stock and stir once more. Place a lid on top of the pot and bring it to a boil. Once boiling, move the lid slightly so that some steam can escape. Simmer until potatoes are tender, about 15 minutes.
04 -
Once potatoes are tender, add chopped broccoli, white beans, and chopped dill pickles. Stir and bring up to a simmer again. Partially cover with a lid and cook until broccoli is tender, about 8 minutes. Remove the bay leaves and discard them.
05 -
If using, add the baby spinach to an upright blender pitcher. Carefully ladle half of the hot soup into the blender pitcher as well. Add the drained cashews and miso. Blend this mixture on high until completely smooth and bright green, about 1 full minute.
06 -
Pour the blended portion of soup back into the pot and stir. Taste and adjust seasoning as needed. Add pickle brine to taste and the chopped fresh dill. Stir once more, bring it back up to a boil, and then serve hot.
# Notes:
01 -
For optimal tanginess, add approximately 2 tablespoons of pickle brine.
02 -
Soaked sunflower seeds or macadamia nuts can substitute for cashews. Macadamias require a full 8 hours of soaking.
03 -
The optional baby spinach in the blended portion enhances color and nutritional value.