Broccoli Dill Pickle Soup with White Beans & Potatoes

I use 2 tablespoons of pickle brine and find that to be perfectly tangy for my tastes–I say this as someone who really loves pickles and acidic food in general. Soaked sunflower seeds or macadamia nuts stand in nicely for the cashews. Soak macadamias for a full 8 hours though. I add the baby spinach to the blended portion of the soup because I love the pretty green colour and extra veggie boost. Of course you can leave it out and the soup will still be great! This vegan broccoli dill pickle soup with white beans is creamy, tangy, and exploding with flavour from garlic, spices, dill pickles + brine, fresh dill, and more. Ready in 1 hour and super hearty on its own

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Servings 6

Ingredients

2 tablespoons olive oil
1 medium yellow onion small dice
2 sticks celery small dice
4 cloves garlic minced
2 tablespoons nutritional yeast
1 teaspoon onion powder
1 teaspoon garlic powder
pinch chili flakes optional
2 bay leaves
3 medium Yukon gold potatoes chopped (480 grams/3 cups chopped potatoes)
2 teaspoons Dijon mustard
sea salt and ground black pepper to taste
6 cups vegetable stock
1 bunch broccoli stems and florets chopped (about 375 grams)
1 ½ cups cooked white beans from a 15 oz can
½ cup chopped dill pickles
1-2 cups baby spinach optional
½ cup raw cashews soaked for at least 2 hours and drained
1 tablespoon light miso
pickle juice/brine to taste (see note)
⅓ cup chopped fresh dill

Instructions

Heat a large, heavy-bottomed pot over medium heat. Pour in the olive oil and swirl it around.
Add the onion and celery to the pot and stir. Sauté until celery is bright green and onions are translucent and soft, about 6-7 minutes.
To the pot, add the garlic, nutritional yeast, onion powder, garlic powder, chili flakes (if using), and bay leaves. Stir and sauté until fragrant, about 1 minute.
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.
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.
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.
Pour the blended portion of soup back into the pot and stir. Give the soup a taste and adjust seasoning to your liking. From here, add pickle brine to taste and the chopped fresh dill. Stir once more, bring it back up to a boil, and then serve the soup hot.

Notes

This vegan broccoli dill pickle soup with white beans is creamy, tangy, and exploding with flavour from garlic, spices, dill pickles + brine, fresh dill, and more. Ready in 1 hour and super hearty on its own.