Vegan Dill Pickle Soup

Ingredients:

• 4 large potatoes (peeled and diced)
• 1 tablespoon olive oil or vegan butter
• 1 onion (chopped)
• 2 cloves garlic (minced)
• 4 cups vegetable broth
• 1 1/2 cups dill pickle juice (from a jar of dill pickles)
• 1 1/2 cups dill pickles (chopped)
• 1 teaspoon dried dill (or 1 tablespoon fresh dill, chopped)
• 1/2 teaspoon smoked paprika (optional, for a smoky flavor)
• Salt and pepper to taste
• 1 cup full-fat coconut milk (or any preferred plant-based milk, for creaminess)
• 1 tablespoon all-purpose flour (optional, for thickening)
• 1 tablespoon lemon juice (optional, for extra tang)
• Chopped fresh dill (for garnish)

Instructions:

1. Prepare the Vegetables:
   • Peel and dice the potatoes.
   • Chop the onion and mince the garlic.
   • Slice the dill pickles into small pieces.
2. Sauté the Aromatics:
   • In a large pot, heat olive oil or vegan butter over medium heat.
   • Add the chopped onion and cook for about 5 minutes, until softened.
   • Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Cook the Potatoes:
   • Add the diced potatoes to the pot and stir to combine.
   • Pour in the vegetable broth and dill pickle juice. Bring to a simmer.
   • Let it cook for 15-20 minutes, or until the potatoes are tender.
4. Add Pickles and Seasoning:
   • Once the potatoes are cooked, stir in the chopped dill pickles, dried dill, smoked paprika (if using), salt, and pepper.
   • Let the soup simmer for another 5 minutes to allow the flavors to meld.
5. Blend the Soup (Optional):
   • If you prefer a creamy texture, use an immersion blender to blend a portion of the soup. You can also blend the entire soup, leaving some potato chunks for texture.
   • Alternatively, you can blend a small portion of the soup and then stir it back in for a chunky consistency.
6. Add Creaminess:
   • Stir in the plant-based milk (coconut milk gives a rich, creamy texture but any plant-based milk will work).
   • If you’d like a thicker soup, mix 1 tablespoon of flour with a little water to create a slurry and stir it into the soup.
   • Bring the soup back to a gentle simmer and adjust seasoning to taste. Add lemon juice for extra tang if desired.
7. Serve:
   • Ladle the soup into bowls and garnish with fresh dill.
   • Serve with crusty bread or crackers if desired.

Tips:

• Adjust the amount of dill pickle juice to your taste preference for tanginess.
• For a richer flavor, sauté some vegan bacon or tempeh strips and top the soup with them.
• You can add carrots, celery, or other vegetables for more variety.

This vegan dill pickle soup is a perfect balance of creamy, tangy, and savory flavors. Enjoy!