Dill Pickle Soup

Ingredients:

Soups are the perfect to stay warm on a rainy day in Spring! This dill pickle soup is so easy to make and by using sunflower seeds or cashews as an alternative to dairy, it creates a nice creamy flavour with an extras dose of nutrients.

For Sunflower/Cashew Cream:

• 1 cup sunflower seeds or cashews

• 1 cup water

For Soup:

• 1 tbsp avocado oil

• 1/2 onion, diced

• 2 garlic cloves

• 4 cups vegetable broth

• ~ 1 cup chopped potatoes

• 2 cups chopped carrots

• 1 cup chopped dill pickles

• 2 cups dill pickle juice

• 1/2 tsp table salt (to taste)

• 1/2 tsp ground pepper

• 1-2 bay leaves

• ~3 tbsp fresh dill (to taste)

Instructions:

For Sunflower/Cashew Cream:

1. Soak 1/2 cup sunflower seeds or cashews in 1 cup boiled water. Allow seeds/nuts to sit for 15 minutes then drain and rinse once softened.

2. Add seeds/nuts with 1/2 cup water to a blender.

3. Blend on high for ~2 minutes until creamy.

For the Soup:

1. In a large pot, heat oil on medium.

2. Add diced onion and garlic until soft.

3. Then add vegetable broth, potatoes and carrots to the pot.

4. Decrease heat to low and allow soup to simmer until potatoes are soft (10-15 minutes).

5. Whisk sunflower/cashew cream into the soup and add pickles and dill pickle juice.

6. Add salt, pepper, bay leaves and fresh dill.

7. Allow soup to simmer for ~5 minutes.

Optional: Add chickpeas/tofu/cooked meat to the soup and serve with bread to make it a complete meal.