Pickle girlies rise up

By Sarah's Vegan Kitchen · 45 min

Ingredients

Instructions

1. Heat 1 tablespoon olive oil or vegan butter in a heavy pot or Dutch oven.
2. Add the diced onion and celery and sauté 3-5 minutes, until the onion is translucent.
3. Add the diced carrot and sauté for one more minute.
4. Add the cubed potatoes and cover with vegetable broth. Bring to a boil, then reduce to low or medium-low for a gentle simmer.
5. Simmer uncovered for 15-20 minutes, until the potatoes are very soft and easily pierced with a fork.
6. Meanwhile, heat 1 tablespoon olive oil or vegan butter in a small skillet over medium-high heat. Add the grated pickles and pan-fry 3-5 minutes, stirring often, until the extra moisture has cooked off.
7. Once the potatoes are very tender, add the cooked pickles and the pickle brine to the soup.
8. Whisk the vegan sour cream in a small heat-proof bowl with a few ladles of hot broth from the soup to temper it, then pour the mixture back into the pot and stir to combine.
9. Stir in the chopped fresh dill and taste, adding salt if needed.
10. Serve topped with extra fresh dill if you like.

Summarized from Sarah's Vegan Kitchen's video. Watch it for the details.

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OnionCarrotPotatoCelerySour creamPickle