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.
One of my favorite soups 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.
- 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 tbsp of arrowroot or corn starch
- dill – for serving
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 tbsp 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
Vegan Dill Pickle Soup
- 2 tbsp 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 tbsp full fat coconut milk
- 1 ½ tbsp flour
- 5-8 tbsp dill pickle juice
- ¾ tsp salt
- ¼ tsp pepper
- 4 tbsp dill chopped
- 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 tbsp 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.