Quick & Easy Polish Pickle Soup (Vegan)
 
Prep time
Cook time
Total time
 
A vegan and paleo-friendly version of a traditional Polish dill pickle soup. Prepping and chopping the remaining ingredients as the potatoes are cooking saves on prep time, making this a very fast and easy soup to make.
Author:
Serves: 6-8
Ingredients
  • 8 cups vegetable broth
  • 1½ pounds potatoes*
  • 1 rib celery
  • 2 carrots
  • 1 small or ½ a medium onion
  • 4 large dill pickles
  • ½-3/4 cup dill pickle liquid, or to taste
Instructions
  1. Scrub potatoes well and peel if desired, then chop into bite-sized chunks. Place in a large pot and pour the broth over the top. Bring to a boil over high heat, then lower heat and allow to simmer as you continue to chop and add the vegetables.
  2. Dice the celery, then peel and chop the carrot. Add to the soup.
  3. Finely chop the onion and add to the soup.
  4. Grate the pickles on a coarse cheese grater or chop them finely. Once potatoes and carrots are tender, add the pickles and pickle juice to taste. Simmer for a few minutes, then remove from heat.
Notes
*Any kind of potatoes are fine, but yellow or red potatoes work best in this soup. Yukon Golds are preferred.
**Stir in some sour cream or cashew cream to make this soup a bit richer, if desired, and garnish with fresh dill or parsley.
Recipe by I Deliciate. at https://ideliciate.com/quick-easy-polish-pickle-soup-vegan/