Broccoli Dill Pickle Soup with White Beans & Potatoes

Why Make This Recipe

Broccoli Dill Pickle Soup with White Beans & Potatoes is a unique and nourishing dish. It brings together the goodness of greens, proteins, and hearty potatoes. This soup is not only filling but also packed with flavor, thanks to the dill pickles and fresh herbs. It’s a perfect meal for chilly days or anytime you want something warm and comforting. Plus, it’s vegan and easy to prepare, making it a great choice for everyone.

How to Make Broccoli Dill Pickle Soup with White Beans & Potatoes

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

Directions

1. Heat a large, heavy-bottomed pot over medium heat. Pour in the olive oil and swirl it around.
2. Add the onion and celery to the pot and stir. Sauté until the celery is bright green and the onions are translucent and soft, about 6-7 minutes.
3. Add the garlic, nutritional yeast, onion powder, garlic powder, and chili flakes (if using), then add the bay leaves. Stir and sauté for about 1 minute until fragrant.
4. Add the chopped potatoes and Dijon mustard. Season with salt and pepper, and stir well.
5. Pour in the vegetable stock and stir again. Cover the pot and bring it to a boil. Once boiling, move the lid slightly to allow steam to escape. Simmer until the potatoes are tender, about 15 minutes.
6. When the potatoes are tender, add the chopped broccoli, white beans, and chopped dill pickles. Stir and bring it back to a simmer. Cook until the broccoli is tender, about 8 minutes. Remove and discard the bay leaves.
7. If using, add the baby spinach to a blender. Carefully ladle half of the hot soup into the blender pitcher. Add the drained cashews and miso. Blend on high until smooth and bright green, about 1 minute.
8. Pour the blended soup back into the pot and stir. Taste and adjust seasoning as needed. Add pickle brine to taste and stir in the chopped fresh dill. Bring the soup back to a boil and serve hot.

How to Serve Broccoli Dill Pickle Soup with White Beans & Potatoes

Serve this soup hot in bowls. You can enjoy it on its own or with a slice of crusty bread for dipping. It also pairs well with a fresh green salad for a complete meal.

How to Store Broccoli Dill Pickle Soup with White Beans & Potatoes

Store any leftovers in an airtight container in the refrigerator. The soup will keep for about 3-4 days. To reheat, simply warm it on the stove until heated through. You may need to add a little water or veggie stock if it thickens as it sits.

Tips to Make Broccoli Dill Pickle Soup with White Beans & Potatoes

• Make sure to soak the cashews ahead of time for a creamy texture.
• For a spicier kick, add more chili flakes or a few dashes of hot sauce.
• You can blend all or just some of the soup based on your texture preference.

Variation

You can easily customize this soup with different greens, such as kale or Swiss chard. Feel free to swap out the white beans for chickpeas for a different flavor profile.

FAQs

1. Can I freeze Broccoli Dill Pickle Soup?
Yes, you can freeze the soup. Let it cool completely, then store it in freezer-safe containers. It will keep well for up to three months.

2. Can I use fresh broccoli instead of frozen?
Yes, fresh broccoli works perfectly in this recipe. Just make sure to cut it into small pieces for even cooking.

3. What if I don’t have nutritional yeast?
If you don’t have nutritional yeast, you can skip it altogether or substitute with a little grated vegan cheese for flavor.

Broccoli Dill Pickle Soup with White Beans & Potatoes

A unique and nourishing vegan soup that blends greens, proteins, and hearty potatoes, perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Soup, Vegan

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Base 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
• 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)
• 1.5 cups cooked white beans (from a 15 oz can)
• 0.5 cup chopped dill pickles
• 1-2 cups baby spinach, optional
• 0.5 cup raw cashews, soaked for at least 2 hours and drained
• 1 tablespoon light miso
• Pickle juice/brine, to taste (see note)
• 0.33 cup chopped fresh dill

Method

 

Preparation

1. Heat a large, heavy-bottomed pot over medium heat. Pour in the olive oil and swirl it around.
2. Add the onion and celery to the pot and stir. Sauté until the celery is bright green and the onions are translucent and soft, about 6-7 minutes.
3. Add the garlic, nutritional yeast, onion powder, garlic powder, and chili flakes (if using), then add the bay leaves. Stir and sauté for about 1 minute until fragrant.
4. Add the chopped potatoes and Dijon mustard. Season with salt and pepper, and stir well.
5. Pour in the vegetable stock and stir again. Cover the pot and bring it to a boil. Once boiling, move the lid slightly to allow steam to escape. Simmer until the potatoes are tender, about 15 minutes.

Cooking

1. When the potatoes are tender, add the chopped broccoli, white beans, and chopped dill pickles. Stir and bring it back to a simmer. Cook until the broccoli is tender, about 8 minutes. Remove and discard the bay leaves.
2. If using, add the baby spinach to a blender. Carefully ladle half of the hot soup into the blender pitcher. Add the drained cashews and miso. Blend on high until smooth and bright green, about 1 minute.
3. Pour the blended soup back into the pot and stir. Taste and adjust seasoning as needed. Add pickle brine to taste and stir in the chopped fresh dill. Bring the soup back to a boil and serve hot.

Notes

Store any leftovers in an airtight container in the refrigerator for about 3-4 days. To reheat, simply warm it on the stove and add water or veggie stock if thickened. For a spicier kick, add more chili flakes or a few dashes of hot sauce. You can blend all or some of the soup based on your texture preference.