Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons olive oil
  • 1 small onion (diced)
  • 1 1/2 cups diced carrots (2-3 carrots)
  • 2 garlic cloves (minced)
  • 3 tablespoons all-purpose flour
  • 3 cups unflavored soy or almond milk
  • 2 cups vegetable broth
  • 2 medium Russet potatoes (peeled and cut into 1/2 inch pieces (about 3 1/2 cups))
  • 1 1/2 cups finely chopped dill pickles
  • 2 tablespoons nutritional yeast flakes
  • 1/4 cup chopped fresh dill (plus extra for garnish)
  • 1/2 cup dill pickle juice
  • Salt and pepper to taste
  • Fresh parsley (for garnish (optional))

Instruction

  • Coat the bottom of a large pot with olive oil and place it over medium heat. When the oil is hot, add the onion and carrot. Sauté until the carrots begin to soften and the onions are translucent, about 10 minutes.
  • Add in the garlic and sauté about 1 minute more, until very fragrant. Then add in the flour and stir to coat the veggies.
  • Stir in the milk, broth, potatoes, pickles, and nutritional yeast. Raise heat and bring to a simmer. Lower heat and allow to simmer, uncovered, until the potatoes are tender, about 20 minutes, stirring occasionally.
  • Remove from heat and stir in the pickle juice and the dill. Season with salt and pepper to taste.
  • Ladle into bowls and serve, optionally with a few pickle slices for garnish and a sprinkling of fresh dill and parsley.