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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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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.