Because I find making (and enjoying) a pot of homemade soup to be one of the finest comforts around, and because a lot of people keep thinking I’m joking when I mention pickle soup, here’s my inexact recipe for pickle soup. This is technically vegetarian/vegan, but yours doesn’t have to be.

  • Cut up two or three onions, throw them in a big stock pot with some olive oil.
  • Toss in 1.5 to 2 tablespoons of minced garlic.
  • Start the pot over a low heat.
  • Cut up about 2 large carrots. Toss them in the pot.
  • Peel and chop a sweet potato—orange or white, doesn’t matter. Toss into the pot.
  • Chop about 6-8 red potatoes. Toss into the pot.
  • Chop up 5-6 large dill pickles. Toss into the pot.
  • Measure out 1-2 cups of pickle juice from the jar. Pour into the pot.
  • Add another 4-5 cups of water to the pot.
  • Add a couple of vegetable bouillon cubes to the pot.
  • Allow to simmer until all vegetables are tender (about an hour or two).
  • Strain out some of the vegetables, roughly enough to fill a soup bowl. Blend the rest of the pot’s contents together. (An immersion blender is great for this.)
  • Add 1-2 cups of plain almond milk to “smooth it out.”
  • Add the strained vegetables back to the pot. (This allows the soup to still have some “texture” for those who aren’t fans of blended soups.)
  • Add seasonings like Tony Chachere’s and/or dill, to taste.

… And enjoy! My partner likes to add a torfurkey “sausage” to his bowl of pickle soup.

how I make pickle soup

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