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Broccoli Dill Pickle Soup with White Beans & Potatoes | The First Mess

11 ratings

· 1hr 0min · Gluten free · 4 servings

This vegan broccoli dill pickle soup with white beans is creamy, tangy, and exploding with flavour from garlic, spices, dill pickles + brine, fresh dill, and more. Ready in 1 hour and super hearty on its own.

The First Mess

Ingredients

Produce

• 1 cups Baby spinach

• 2 Bay leaves

• 1 bunch Broccoli

• 2 sticks Celery, small

• 1 pinch Chili flakes

• 1/3 cup Dill, fresh

• 4 cloves Garlic

• 1 tsp Garlic powder

• 1 tsp Onion powder

• 1 1/2 cups White beans, cooked

• 1 Yellow onion, medium small

• 3 Yukon gold potatoes, medium

Canned Goods

• 1 Pickle juice/brine

• 6 cups Vegetable stock

Condiments

• 2 tsp Dijon mustard

• 1/2 cup Dill pickles

• 1 tbsp Miso, light

Baking & Spices

• 2 tbsp Nutritional yeast

• 1 Sea salt and ground black pepper

Oils & Vinegars

• 2 tbsp Olive oil

Nuts & Seeds

• 1/2 cup Cashews, raw

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