This Vegan Dill Pickle Soup is savory and rich. Made in just 30 minutes and in one pot, this healthier adaptation of a traditional Polish dish is sure to become your new favorite soup for cooler days.
Soups are the best comfort food.
Today I want to share a recipe of my favorite soup that gets a vegan makeover. I first published a vegetarian Dill Pickle Soup recipe back in 2019.
It quickly became one of the most popular soups on my blog for a reason.
Everyone loves pickles. When you add them to a soup, it takes it to a whole new level of deliciousness.
My original version of Dill Pickle Soup had a sour cream. Although, I could possibly try to use vegan sour cream, one of my Instagram followers suggested another staple vegan ingredient - a coconut milk.
If you're one of those people who don't love the taste of coconut in recipes, let me reassure you. The amount is so small, you will not even taste it.
If coconut milk is still an issue, try replacing it with unsweetened oat milk.
Dill Pickles are definitely a star of this soup and plant milk is just a way to obtain the creamy consistency, making this soup even more delicious.
📋 Ingredients
- olive oil - if you follow WFPBNO diet, you can use a vegetable broth
- vegetables - onion, carrot, potatoes
- pickles and pickle juice - I use salty dill pickles, not sweet. I don't recommend using pickles form Trader Joe's. They contain too much vinegar which might ruin the taste of the soup
- vegetable broth. Please note, if you're using a homemade broth, the soup will be lighter in color, similar to my original version
- coconut milk - I use full fat coconut milk. You can replace with unsweetened oat milk. Or you can also try using vegan sour cream
- flour - if you're on the Gluten Free diet, you can substitute with ¾ tablespoon of arrowroot or corn starch
- dill - for serving
🔪 Instructions
2. To the same pot add vegetable broth and bring to a boil. Once boiling, add potatoes, reduce heat to medium low and cook for 10 minutes.
3. Meanwhile, in a small bowl whisk coconut milk, flour and 5 tablespoon of dill pickle juice. Set aside.
4. To the pot with potatoes, stir in sautéed vegetables, salt, pepper, coconut milk and flour mixture and cook for another 5 minutes or until potatoes are tender when poked with a knife.
Adjust the seasoning, if needed, add more dill pickle juice and remove soup from the heat. Serve immediately garnished with fresh dill.
🍞 Serving Suggestion
This healthy dill pickle soup tastes even better when served with homemade bread. Here're my suggestions:
♨️ Storing And Reheating
This Dill Pickle Potato Soup tastes best when consumed on the same day.
However, if you have leftovers, store them in the airtight container for one more day in the refrigerator.
🍲 Similar Recipes
Recipe
Vegan Dill Pickle Soup
Ingredients
- 2 tablespoon olive oil or vegetable broth
- 1 medium onion finely minced
- 1 large carrot grated on large holes of box grater
- 1 c dill pickles cut in half lengthwise and then thinly sliced
- 5 c vegetable broth
- 3 medium potatoes peeled and cubed
- 4 ½ tablespoon full fat coconut milk
- 1 ½ tablespoon flour
- 5-8 tablespoon dill pickle juice
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 4 tablespoon dill chopped
Instructions
- To the same pot add vegetable broth and bring to a boil. Once boiling, add potatoes, reduce heat to medium low and cook for 10 minutes.
- Meanwhile, in a small bowl whisk coconut milk, flour and 5 tablespoon of dill pickle juice. Set aside.
- To the pot with potatoes, stir in sautéed vegetables, salt, pepper, coconut milk and flour mixture and cook for another 5 minutes or until potatoes are tender when poked with a knife.
- Adjust the seasoning, if needed, add more dill pickle juice and remove soup from the heat.
- Serve immediately garnished with fresh dill.
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Sherry says
Why do you say it only keeps for 1 day ? Must be consumed within 24 hours ?
Iryna Bychkiv says
It can potentially be stored for up to 3 days, however it's most flavorful when consumed on the same day when the tangy flavors are bold and vibrant.
Dana T says
I found this recipe because I wanted to use up a bunch of dill and potatoes that I acquired from my CSA. The taste was phenomenal and unique; I enjoy tangy foods, and this soup was perfect for a Fall weekend dinner. Some slight changes: I boiled the potatoes in the same pot as the sauteed vegetables and didn't notice a difference in texture. I also used shredded carrots instead of a grater as I didn't have one. If you want to make this soup dairy-free, the same recipe creator has a version using full fat coconut milk. I missed that in the blog section and ended up using a homemade cashew sour cream; it was a great substitute. Thank you for taking the time to create and share!
Iryna Bychkiv says
Dana, thank you so much for your lovely comment and 5-star rating! I'm happy you enjoyed this soup recipe!
Julie Johnston says
This was fantastic! Thank you so much! I have always wanted to try but never found it vegetarian (while I was still veg), let alone vegan in any restaurant. This was definitely restaurant quality! I make a batch of soup once a week now that the weather has cooled, and it will definitely go in my rotation. <3
Iryna says
Julie, thank you so much for your lovely comment and 5-star rating! I'm so happy you liked this soup!
RAB says
Loved it 💚
Iryna says
Rab, thank you for your comment and a 5-star rating! I'm happy you liked this recipe!
Leesa B says
DELICIOUS!! I did make it in my IP. I sautés the onions and carrots in broth in my IP then added broth, potatoes and pickles cooked for 6 minutes on high pressure. Quick release, put on sauté, added in the coconut milk, flour, pickle juice slurry, cooked til thickened. Then seasoned to taste. Big hit in our house! Will definitely be making this again! Thank you!
Iryna says
Leesa, thank you so much for your comment and a 5-star rating! I'm happy so you liked this recipe!
Natalia Bartkova, DDS says
very good soup, my mom used to call it polish soup.
Iryna says
It's a Polish soup indeed. So delicious:)