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Broccoli Dill Pickle Soup
Looking for a tangy, creamy soup that brings a unique twist to your comfort food lineup? Broccoli Dill Pickle Soup is a delightful combination of wholesome vegetables, creamy broth, and the tangy punch of dill pickles. This soup is perfect for pickle lovers who enjoy bold flavors. Not only is it easy to prepare, but it's also loaded with nutrients, making it a hearty option for lunch or dinner.In this post, we’ll walk you through every step of creating this delicious soup, provide tips for perfecting the recipe, and explain why this dish is a must-try!
Equipment
- Large soup pot
- Cutting Board.
- Chef’s Knife
- Ladle
- Blender or immersion blender
- Grater
- Measuring Cups and Spoons
Ingredients
For the Soup:
- 4 cups fresh broccoli florets chopped
- 1 large onion diced
- 2 medium carrots grated
- 4 cloves garlic minced
- 1 medium potato peeled and diced
- 4 cups vegetable broth
- 1 ½ cups dill pickles chopped
- 1 cup pickle juice
- 1 cup heavy cream or coconut cream for a vegan option
- ½ cup sour cream optional for garnish
- 2 tablespoons olive oil or butter
- 1 teaspoon dried dill or 2 tablespoons fresh dill
- ½ teaspoon smoked paprika
- Salt and pepper to taste
For Garnish:
- Fresh dill sprigs
- Grated cheese optional
- Crushed croutons or crackers
Instructions
Prepare the Vegetables
- Start by washing the broccoli and chopping it into small florets. Peel and dice the potato and carrot. Dice the onion and mince the garlic.
Sauté Aromatics
- Heat olive oil or butter in a large soup pot over medium heat.
- Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the garlic and cook for another minute.
Cook the Vegetables
- Add the carrots, potatoes, and broccoli florets to the pot. Stir everything well and cook for 3-5 minutes to enhance the flavors.
Add Broth and Pickle Juice
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the vegetables are soft.
Blend the Soup
- Use an immersion blender directly in the pot to blend the soup until smooth and creamy. Alternatively, transfer the mixture in batches to a regular blender, blend, and return it to the pot.
Add Pickles and Cream
- Stir in the chopped dill pickles and pickle juice. Let it simmer for 5 minutes to combine the flavors.
- Gradually add the heavy cream (or coconut cream for vegan) while stirring continuously. Season with smoked paprika, dried dill, salt, and pepper to taste.
Serve and Garnish
- Ladle the soup into bowls and garnish with fresh dill, sour cream, grated cheese, or croutons. Serve warm with a side of crusty bread.
Notes
Tips for Perfect Broccoli Dill Pickle Soup
- Adjust Pickle Intensity: Start with 1/2 cup of pickle juice and taste as you go. You can always add more for a tangier flavor.
- Use Fresh Ingredients: Fresh broccoli and dill make a big difference in flavor. Avoid frozen broccoli if possible.
- Blend Texture to Your Liking: If you prefer a chunkier soup, blend only half the mixture or leave some vegetables unblended.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 5g |
| Carbohydrates | 15g |
| Fat | 16g |
| Fiber | 4g |
| Sodium | 620mg |
Why You’ll Love This Recipe
- Flavor Explosion: The combination of creamy broccoli and tangy pickles is truly unique and delicious.
- Nutrient-Rich: Packed with vitamins from broccoli and probiotics from pickles.
- Quick and Easy: Perfect for busy weeknights when you want a hearty and satisfying meal.