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Broccoli Dill Pickle Soup with White Beans & Potatoes

Broccoli Dill Pickle Soup with White Beans & Potatoes Delight

This Broccoli Dill Pickle Soup with White Beans & Potatoes is a comforting, plant-based dish with vibrant flavors.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: APPETIZERS
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons olive oil adds richness and helps sauté the veggies
  • 1 medium onion small dice for a sweet and aromatic base
  • 2 stalks celery small dice enhances the flavor profile
  • 3 cloves garlic minced for a robust taste
For the Seasoning
  • 2 tablespoons nutritional yeast brings a cheesy depth without any dairy
  • 1 teaspoon onion powder amplifies the onion flavor in the soup
  • 1 teaspoon garlic powder enhances the overall savoriness
  • 1 teaspoon chili flakes a pinch adds a kick
  • 2 leaves bay leaves infuse a subtle herbal note during cooking
For the Soup
  • 2 large Yukon gold potatoes provide heartiness and creamy texture when blended
  • 1 tablespoon Dijon mustard adds tangy depth to the flavor
  • 1 teaspoon sea salt essential for seasoning to taste
  • 1/2 teaspoon ground black pepper essential for seasoning to taste
  • 4 cups vegetable stock the delicious liquid base of the soup
For the Main Ingredients
  • 4 cups broccoli stems and florets bring fresh flavor and nutrition
  • 1 can white beans for creaminess and protein; canned is convenient
  • 1 cup chopped dill pickles deliver signature tangy flavor to the soup
  • 2 cups baby spinach optional but adds a nutritious boost
For the Creamy Finish
  • 1 cup raw cashews soaked for smooth blending and creaminess
  • 2 tablespoons light miso deepens the umami flavor
  • 1/4 cup pickle juice/brine to adjust the soup’s tanginess
  • 1/4 cup fresh dill brightens the soup with herbaceous flavor

Equipment

  • Large pot
  • Blender

Method
 

Cooking Instructions
  1. In a large pot, warm the olive oil over medium heat. Add the diced onion and celery, and sauté until they're softened and fragrant, about 5 minutes.
  2. Stir in the minced garlic, nutritional yeast, onion powder, garlic powder, chili flakes (if using), and bay leaves. Cook for 2 minutes.
  3. Toss in the chopped Yukon gold potatoes, Dijon mustard, salt, and pepper. Mix thoroughly, ensuring the potatoes are nicely coated.
  4. Pour in the vegetable stock and bring to a gentle simmer. Cook until the potatoes are tender, approximately 20 minutes.
  5. Add the chopped broccoli, cooked white beans, and dill pickles to the pot. Simmer for an additional 5 minutes.
  6. Remove the bay leaves. Blend the soup with soaked cashews and light miso until smooth, adjusting consistency with pickle brine.
  7. Stir in the chopped fresh dill and optional baby spinach just before serving.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 11gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 3gVitamin A: 20IUVitamin C: 80mgCalcium: 6mgIron: 15mg

Notes

Use fresh ingredients for the best flavor and consider adjusting seasoning to your preference.

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