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Broccoli Dill Pickle Soup with White Beans & Potatoes Recipe

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★★★★

4 from 49 reviews

This Broccoli Dill Pickle Soup with White Beans & Potatoes is a creamy, tangy, and nutrient-packed vegan soup. Featuring vibrant broccoli, tender Yukon gold potatoes, protein-rich white beans, and the unique zing of dill pickles and pickle brine, this soup combines wholesome ingredients with bold, refreshing flavors. Nutritional yeast and miso add depth and umami, while soaked cashews create a smooth, velvety texture without dairy. Perfect as a comforting lunch or light dinner, this soup is both satisfying and easy to prepare.

Ingredients

Scale

Base and Aromatics

  • 2 tablespoons olive oil
  • 1 medium yellow onion, small dice
  • 2 sticks celery, small dice
  • 4 cloves garlic, minced
  • 2 tablespoons nutritional yeast
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Pinch chili flakes, optional
  • 2 bay leaves

Vegetables and Beans

  • 3 medium Yukon gold potatoes, chopped (480 grams / 3 cups chopped)
  • 1 bunch broccoli, stems and florets chopped (about 375 grams)
  • 1 ½ cups cooked white beans (from a 15 oz can)
  • ½ cup chopped dill pickles
  • 1–2 cups baby spinach, optional

Flavor Enhancers

  • 2 teaspoons Dijon mustard
  • Sea salt and ground black pepper, to taste
  • 6 cups vegetable stock
  • 1 tablespoon light miso
  • Pickle juice/brine, to taste (see notes)
  • ⅓ cup chopped fresh dill

For Creaminess

  • ½ cup raw cashews, soaked for at least 2 hours and drained

Instructions

  1. Heat and Sauté Aromatics: Heat a large, heavy-bottomed pot over medium heat. Pour in the olive oil and swirl it to coat the base. Add the diced onion and celery, stirring occasionally. Sauté until the celery turns bright green and the onions become translucent and soft, about 6-7 minutes.
  2. Add Seasonings and Garlic: Stir in the minced garlic, nutritional yeast, onion powder, garlic powder, optional chili flakes, and bay leaves. Continue to sauté for about 1 minute until the mixture is fragrant.
  3. Add Potatoes and Mustard: Add the chopped Yukon gold potatoes and Dijon mustard to the pot. Season generously with sea salt and ground black pepper. Stir well to combine all ingredients.
  4. Simmer with Vegetable Stock: Pour in the vegetable stock and stir once more. Place a lid on the pot and bring the mixture to a boil. Once boiling, adjust the lid slightly to allow some steam to escape, then reduce heat and simmer until potatoes are tender, about 15 minutes.
  5. Add Broccoli, Beans, and Pickles: Once potatoes are tender, add the chopped broccoli, cooked white beans, and chopped dill pickles. Stir to combine and bring back up to a simmer. Partially cover the pot and cook until broccoli is tender, about 8 minutes. Remove and discard the bay leaves.
  6. Blend Portion of Soup: If using baby spinach, add it to an upright blender pitcher along with half of the hot soup. Add the soaked and drained cashews and light miso. Blend on high until the mixture is completely smooth and bright green, about 1 full minute.
  7. Combine and Adjust Seasoning: Pour the blended soup mixture back into the pot and stir until evenly combined. Taste the soup and adjust salt, pepper, and seasoning as desired. Add pickle brine to taste, then stir in the chopped fresh dill.
  8. Reheat and Serve: Bring the soup back up to a boil briefly, then serve hot, enjoying the vibrant, creamy, and tangy flavors.

Notes

  • You can adjust the amount of pickle juice/brine to your preferred level of tanginess; start with a few tablespoons and add more gradually.
  • Soaking the raw cashews for at least 2 hours softens them, making them easier to blend and creating a smoother soup texture.
  • For a thicker soup, blend more than half of the soup or reduce the vegetable stock slightly.
  • If you prefer a spicier soup, increase the chili flakes quantity or add a dash of hot sauce.
  • This soup stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months.

Keywords: Broccoli Dill Pickle Soup, Vegan Soup, White Bean Soup, Potato Soup, Creamy Soup, Healthy Soup, Vegetarian Soup, Easy Soup Recipe, Tangy Soup

Find it online: https://foodiecara.com/broccoli-dill-pickle-soup-with-white-beans-and-potatoes-recipe/